I can’t remember when I stumbled upon this recipe, just that it was tucked away in my binder, awaiting to be rediscovered.
Not that two pounds is all that much better.
Cookies and Cream Bon Bons & Chocolate Covered Cherry Bon Bons
1 cup unsalted butter, melted
1 (14 oz) can sweetened condensed milk
2 pounds of confectioners sugar +, sifted
1 1/2 cups crushed cream filled sandwich cookies +
1-2 (10 oz) jars of maraschino cherries, reserve juice
white candy coating
chocolate candy coating
red candy coating, if desired
In a large bowl, combine butter and milk. Gradually beat in confectioners’ sugar until a smooth dough is formed. Divide in half.
In one half of the dough, mix in crushed sandwich cookies. Use a 1″ cookie dough scoop to form balls. Place on cookie sheet lined with wax paper and freeze for 20 minutes, or until set.
Meanwhile, using other half of dough, add 1/8 – 1/4 cup of reserved cherry juice, to taste. Mix in little more powdered sugar (I used about 4 tablespoons) to regain cookie dough texture. Refrigerate 1 hour or until firm.
Melt white candy coating in double boiler or microwave. Dip frozen cookie balls in melted candy coating and return to wax paper lined cookie sheet. Top with crushed cookies, if desired. Return to freezer for 10 minutes, or until set.
Drain the remaining cherry juice from maraschino cherries. Gently pat cherries dry. Remove refrigerated cherry dough. Use a 1″ cookie dough scoop to form balls. Wrap dough around maraschino cherries*. Freeze for 20 minutes, or until set.
Melt chocolate candy coating in double broiler or microwave. Dip frozen cherry balls into melted chocolate candy coating and return to wax paper lined cookies sheet. Return to freezer for 10 minutes, or until set. Decorate with melted red candy coating, if desired.
I say “balls” a lot in this post. ::snicker::
And yes, I know the photos are crap. I never said I was a photographer.
* There are two ways to do this. You can take the 1″ circles of dough, flatten them out, and wrap around cherry. Reshape into balls. I like to leave the dough in the cookie scoop, press a thumb print in the middle so the excess dough dissipates, stick the cherry in and rework the dough around it. Then finish scooping it onto the wax paper.