Another recipe from my friend Elise Johnson. For more wonderful recipes from Elise go to www.cookingwithelise.com. Her cookbook is a keeper too, don’t miss out, order yours today.
1- 12 oz. bag of semi-sweet chocolate chips
1/4 cup butter
1- 14 oz. can sweetened condensed milk
2 cups all-purpose flour
1 tsp pur vanilla extract
60 Hershey Kisses, unwrapped of course
2 oz. white baking chocolate chips
1 tsp vegetable oil (I like to use coconut oil)
Heat oven to 350 degrees. In medium saucepan, combine chocolate chips and butter. Cook on low, stirring constantly until melted and smooth. Remove from heat and add the sweetened condensed milk and vanilla; mix well.
Add flour to mixture and, with wooden spoon, and stir together completely. Put the mixture in a bowl and place waxed paper on top of the dough as you shape the Bonbons to avoid drying out the dough. Using a tablespoon, take one tablespoon of cookie dough and place one unwrapped Hershey Kiss in the middle, close up the dough around the Kiss and roll in your hands until a ball forms. Place all bonbons on an ungreased cookie sheet and bake for 9 to 10 minutes. You can place them fairly close together on the cookie sheet because they do not increase in size while baking in the oven. Watch them carefully and DO NOT OVER BAKE. They will look shiny when they come out.
Melt 2 squares of white chocolate and 1 tsp. of oil in microwave for a few seconds.
BE CAREFUL BECAUSE THE DRIZZLE CAN BURN QUICKLY IN THE MICROWAVE…drizzle over each Bon-Bon while on the cookie sheet.