Fudgy bonbons

Yield: 60 cookies

Measure Ingredient
12 ounces Semi-sweet chocolate chips
¼ cup Butter or margarine
1 can Sweetened condensed milk (14 ounces; not evaporated)
2 cups All-purpose or unbleached flour
2 ounces White baking bar or vanilla- flavored candy coating
½ cup Finely chopped nuts (opt)
1 teaspoon Vanilla extract
60 \N Milk chocolate candy kisses or white chocolate-striped candy kisses, unwrapped
1 teaspoon Shortening or oil


Mary Anne Tyndall's Pillsbury Bake-Off grand prize-winning recipe: Preheat oven to 350'F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

Lightly grease spoon flour into measuring cup; level off. In medium bowl, combine flour, optional nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon (use measuring spoon) of dough around each candy kiss, covering completely. Place 1" apart on ungreased cookie sheets.

Bake at 350'F. for 6-8 minutes. Cookies will be soft and appear shiny but will become firm as they cool. Do not overbake. Remove from cookie sheets and cool.

For the glaze: Combine white baking bar and shortening in small saucepan. Over low heat, stir until mixture is melted and smooth.

Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14 grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams cholesterol; 20 milligrams sodium.

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