Cookies And Cream Bonbons Food

COOKIES AND CREAM BONBONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
• Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
• Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.

COOKIES 'N ICE CREAM BON BONS

Steps:

• Let the ice cream soften on the counter for about 10 minutes while you crush the cookies. I place them in a zip-top baggie and smash with a mallet (very therapeutic) but a food processor works, too. Place the crushed cookies in a bowl.
• Scoop the ice cream by the tablespoon (for big ice cream bon bons) or ½ tablespoon (for small bon bons). As you scoop, drop each into the crushed cookies and roll to coat, shaping if desired. Place the coated ice cream on a small baking sheet or plate lined with wax paper or parchment paper (something that will fit in your freezer). Let them chill for 1 hour or longer to refreeze.
• Melt the chocolate chips with the oil or shortening, and then let cool to just above room temperature.
• You can use your preferred method to coat the bon bons, but what I like to do is dip the bottoms in the chocolate, hold for a few seconds, then place them on a fork. Use a spoon to drizzle the chocolate over the top while holding over the chocolate bowl. Gently nudge the bon bon back onto the wax or parchment paper (I place them back in the freezer in batches). The chocolate will set up quickly. Enjoy right away (the middles will be soft) or re-freeze for 1 hour or more.

ICE CREAM SUNDAE BONBONS

Steps:

• Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
• Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
• Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
• Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

ICE CREAM BON BONS

Steps:

• Crush six of the cookies in shallow dish; set aside. Scoop ice cream into six balls. Press one cherry into center of each ball; immediately roll in cookie crumbs until evenly coated on all sides. Place on wax paper-covered baking sheet. Freeze 1 hour or until firm.
• Place chocolate, shortening and corn syrup in top of double boiler. Place over hot (not boiling) water. (Bottom of top pan should not touch boiling water.) Cook until chocolate is melted and mixture is well blended, stirring frequently.
• Top each of the six remaining cookies with one ice cream ball, securing ice cream to each cookie with 1 tsp. of the melted chocolate. Drizzle remaining melted chocolate evenly over ice cream balls; top with sprinkles. Freeze at least 1 hour before serving.

COOKIES AND CREAM

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

COOKIES AND CREAM CHEESECAKE BONBONS

Steps:

• Coarsely chop 12 cookies; set aside.
• Place remaining 12 cookies in food processor; process until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.
• Beat cream cheese, dry milk and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 cup at a time, on low speed until mixture is smooth. Stir in chopped cookies. Refrigerate 2-3 hours or until firm.
• Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish as desired. Store in airtight container in refrigerator.

CREAM CHEESE BONBONS

Steps:

• In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)