Holiday Cake Bon Bons Recipe 475 Recipes

HOLIDAY CAKE BON BONS RECIPE - (4.7/5)

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.

HOLIDAY CAKE BON BONS

Steps:

• Heat oven to 350ºF (325ºF 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 2 1/4 cups chocolate moulding wafers 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 melted chocolate. 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 2 1/4 cup batches; dip remaining balls. Serve at room temperature. Store in airtight container.

EASY RED VELVET CAKE BON BONS

Steps:

• Make Red Velvet cake as per package directions. Let cool. Crumble up cooked cake and put in large bowl. Add cream cheese icing to the cake. Stir together until mixed.
• Roll into 1 inch balls and place on cookie sheet lined with wax paper. Refrigerate for about 10 min.
• Melt your white chocolate, and then roll the balls into melted chocolate. Set aside on wax paper until chocolate hardens. You may garnish with leftover cake, drizzle with brown chocolate, or add your favorite holiday sprinkles.

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.)

BON BON CHRISTMAS COOKIES

Steps:

• In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
• Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!