Irish Cream Bon Bons Recipes

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HOLIDAY CAKE BON BONS



Holiday Cake Bon Bons image

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
  • Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

BON BONS



Bon Bons image

Chocolate covered coconut and walnut candy.

Provided by Paulette

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 3h

Yield 15

Number Of Ingredients 7

1 ½ cups butter
2 pounds confectioners' sugar
1 (14 ounce) package flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
3 cups semi-sweet chocolate chips
3 tablespoons shortening

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.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g

BONBONS



Bonbons image

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Provided by Diane

Categories     Desserts     Chocolate Dessert Recipes

Time 2h20m

Yield 75

Number Of Ingredients 8

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

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.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g

IRISH CREAM BON BONS



Irish Cream Bon Bons image

These are for John. Chocolate, Walnuts and Irish Cream liqueur. Like rum balls these get better with age. This makes a nice homemade gift for the Holidays.

Provided by Rita1652

Categories     Candy

Time 35m

Yield 100 candies, 20-30 serving(s)

Number Of Ingredients 6

8 ounces finely chopped walnuts
9 ounces chocolate wafers
1 lb powdered sugar
2/3 cup irish cream
12 ounces chocolate chips
2 ounces paraffin wax or 2 ounces butter

Steps:

  • Mix first four ingredients together.
  • Chill in a freezer bag overnight.
  • Roll into balls.
  • Melt chocolate and paraffin mixing well.
  • Then dip each ball into chocolate mixture.
  • Let set.

Nutrition Facts : Calories 299.1, Fat 14.3, SaturatedFat 4.3, Cholesterol 0.3, Sodium 76.3, Carbohydrate 44.1, Fiber 2.2, Sugar 35.6, Protein 3.3

IRISH CREAM BONBONS



Irish Cream Bonbons image

I got this recipe from my sister in Omaha. These make great little candies that are super holiday gifts.

Provided by Mrs. Jaye

Categories     Candy

Time 2h

Yield 30 candies, depending on the size you make them.

Number Of Ingredients 6

1 cup finely chopped almonds, ground in a food processor
24 Oreo cookies
10 ounces powdered sugar (by weight)
2/3 cup irish cream
1 lb chocolate almond bark
1 cup white chocolate chips

Steps:

  • Put oreos in food processor and process them into fine crumbs.
  • Weigh powdered sugar and add to oreos and process well.
  • Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
  • You may need to add more Irish Cream in order to make it the consistency of cookie dough.
  • Remove from food processor and place on glass dish.
  • Cover in plastic wrap and put in refrigerator for an hour.
  • Using the large side of a melon baller, form into small, uniform balls.
  • Melt Almond Bark in microwave until smooth.
  • Dip bon bons in almond bark and place on waxed paper until set.
  • This can be very messy.
  • I use a candy dipping utensil.
  • Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
  • Place in ziplock baggie and snip a small hole in the corner.
  • Drizzle small white chocolate stripes over the top of the bon bons.
  • These are best when they sit for 3 days or so.
  • Keep refrigerated during setting time.
  • Make great gifts.

HOLIDAY CAKE BON BONS RECIPE - (4.7/5)



Holiday Cake Bon Bons Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 4

1 box Betty Crocker™ SuperMoist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 ounces (from two 24 ounce packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 ounce candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12 ounce batches; dip remaining balls. Serve at room temperature. Store in airtight container. *To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom. *To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.

CREAM CHEESE BONBONS



Cream Cheese Bonbons image

These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 ounce unsweetened chocolate, grated

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.

Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE CREAM BONBONS



Chocolate Cream Bonbons image

My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 6 dozen.

Number Of Ingredients 6

4 cups confectioners' sugar
1 cup ground pecans or walnuts
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 cup butter, softened
3 cups semisweet chocolate chips
2 tablespoons shortening

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.)

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

BON BONS



Bon Bons image

Your kids and their friends will love these colorful Bon Bons at their next party. (Pssst: Get the kiddos in the kitchen to help make 'em, too!)

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 40 candies or 10 servngs, 4 candies each.

Number Of Ingredients 5

1 tub (8 oz.) COOL WHIP Whipped Topping, not thawed
2/3 cup BAKER'S ANGEL FLAKE Coconut, plain or toasted
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1/2 cup PLANTERS Chopped Pecans
1/4 cup multi-colored sprinkles

Steps:

  • Scoop small balls of frozen whipped topping using small ice cream scoop, melon baller or tablespoon. Roll 10 of the balls in each of the 4 coatings.
  • Place in single layer on wax paper-lined baking sheet or tray.
  • Freeze 1 hour or until ready to serve. Store in tightly covered container in freezer.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

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