Cream Cheese Bonbons Food

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.

BUTTERCREAM BONBONS

Steps:

• Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
• Add vanilla; continue beating until well mixed.
• Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
• Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
• Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
• Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
• Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
• Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

OREO BON BONS

Steps:

• Place oreos in the food processor & pulse until roughly chopped.
• Add cream cheese and process until completely combined.
• Line baking pan with aluminum foil.
• Roll into ball and place on foil.
• Place in freezer until firm.
• Melt chocolate according to directions on package.
• Dip balls into chocolate to cover, place back on foil.
• Melt chips according to package.
• Pour melted chips in ziplock bag and cut the top off one corner.
• Drizzle with the melted chocolate chips as desired.
• Let chocolate set and serve.

NUTTER BUTTER BON BONS

Steps:

• 1. Finely crush cookies. You can do this in a blender, food processor or using a large baggie and a rolling pin. If using a blender or processor, it seems to work best to break the cookies in half and blend only about 6 cookies at a time.
• 2. Put cookie crumbs in a large bowl. Add softened cream cheese. Combine with hands to fully incorporate the cream cheese.
• 3. Cover a cookie sheet with wax paper. Form small bite sized balls out of the dough and place on wax paper.
• 4. Place cookie sheet of cookie balls in freezer.
• 5. Empty contents of the milk chocolate chips into microwave safe bowl with shortening. Heat for 1 minute; stir. Heat for additional 30 seconds, stir. Continue heating in 30 second increments until fully melted, stirring well between each heating period.
• 6. Remove cookie balls from freezer. Using two forks, dip into melted chocolate, covering well and letting excess chocolate drip from the ball. Place onto wax paper.
• 7. Once all cookies have been covered, let set up (I put them back in the freezer for about 5 - 10 minutes). Once chocolate is set, place in storage container with lid.
• 8. I store these in the fridge, but when it's time to serve them, I take them out about 20 minutes ahead of time.

OREO BONBONS

Steps:

• Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin.
• Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
• Chill until cold in refrigerator.
• Roll dough into balls about the diameter of a quarter.
• Chill again in freezer.
• Melt white chocolate in a double boiler or small crock pot for dipping.
• Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold.
• Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
• These are best eaten cold or frozen, so store in refrigerator or freezer.
• Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
• Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
• Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

OREO BON-BONS

Steps:

• Grind all the cookies in a food processor. Mix in the softened cream cheese. Roll out small balls of the cookie and cream cheese mixture and set in the refrigerator for a couple hours. Dip them in melted white chocolate, then chill in the frig again until chocolate is firm.