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Chocolate Covered Bon Bons

Chocolate Covered Bon Bons

These are a Christmas treat that should be eaten in moderation as it is loaded with sugar. I don't normally share recipes like this but every once in a while, I do like a real sugar treat even though it isn't the best choice. I'm human too. This one is too good not to share with you all. 

Chocolate Covered Bon Bons

6 c chocolate chips of your choice (I used Chipits)

1 c butter

14 oz can sweetened condensed milk (I used Eagle Brand)

1 tbsp pure vanilla extract (I used Watkins)

4 c organic powdered sugar

3 c Organic Traditions Shredded Coconut 

1/3 c chopped marishino cherries (I used the ones in the jar)

3 c raw pecans (I used Kirklands)

4 tbsp Nutiva Coconut oil



1. In a large mixing bowl, beat together butter, vanilla, and sweetened condensed milk. 

2. Slowly add the sugar and then add the coconut, cherries and pecans. The mixture will be quite sticky. 

Bon Bon Mixture

3. Cover the bowl and cover with plastic wrap and place in the refrigerator to thicken up.

4. Line 2 large cookie sheets with wax paper. Remove mixture from refrigerator and start scooping approximately 1 1/2 tsps of mixture using a cookie scoop or melon ball maker and place each ball onto the cookie sheet. Once you have all the mixture scooped out onto the cookie sheets, start rolling them all into balls.

5. Place each ball onto a new cookie sheet lined with parchmant paper and then place the filled sheets in the refrigerator or freezer to harden. (I put mine in the freezer for about 20 minutes). Then proceed to melting the chocolate chips for the coating.

Bon Bons on Cookie Sheet before chocolate

Chocolate Coating:

In a double boiler, place the chocolate chips along with the coconut oil and melt together stirring occassionally.

6. Remove one sheet at a time from the freezer or refrigerator and dip each ball into the chocolate mixture and lift out with a fork, allowing the excess chocolate to drip off back into the pan. Place each chocolate overed ball onto a fresh tray lined with parchmant paper. Sprinkle each ball with a tad of coconut and return to the freezer for another 20 minutes or until chocolate is set.

7. Remove each bon bon from the cookie sheet and place in a glass storage container separating each layer with wax paper and return to freezer until ready to eat.

Makes:  80 bon bons

Note: I adapted this recipe from a recipe I found on the internet called "Martha Washington Candy". 

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