Creamy Orange Bon Bons Food

BUTTERSCOTCH BON-BONS

Steps:

• Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.
• With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

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.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in freezer to refreeze the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and put them back on the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve. Enjoy!

CREAMY ORANGE FLOAT

Steps:

• Add the ice cream to a large glass and top with some orange soda and whipped cream.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

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 COVERED BON BONS

Steps:

• Melt Margarine and combine with all bon bon ingredients.
• Make into balls.
• Chill or freeze at least 2 hours.
• Melt paraffin in top of double boiler.
• Add chocolate chips. Melt together.
• Drop in balls and cover with chocolate.
• Chill until chocolate is hard and serve.

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.

CHOCOLATE CHERRY BROWNIE BONS BONS

Steps:

• Preheat oven to 350 degrees.
• Microwave chocolate and butter on high for 2 minutes or until butter is melted.
• Stir until completely smooth.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and vanilla until well combined.
• Stir in flour until well blended.
• Fill greased or paper lined miniature muffin tins 2/3 full with batter.
• Bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
• Cool slightly and remove from pans.
• Place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
• Cool completely.
• Drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
• Allow to dry.
• Chocolate Fudge Filling: Beat cream cheese and vanilla in small bowl until smooth.
• Slowly pour in corn syrup and beat until well blended.
• Add melted chocolate and beat until smooth.
• Gradually add confectioner's sugar, beating until well blended.
• Spoon 1 tsp of filling into each brownie indentation.
• Gently press a cherry into filling.
• Drizzle fancily with glaze.
• Glaze: Combine cofectioner's sugar with enough cherry syrup to make a thin glaze.