Bob Dole's Dip Chocolate Bon Bons 1965

48
Servings
3h
Prep Time
15m
Cook Time
3h 15m
Ready In


"Used 1/4 pound paraffin /12 ounces chocolate chips we are using dipping chocolate Ghirardelli Milk Chocolate Melting Wafers - 10oz was probably phyllis recipe 1965"

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (54.2 g)
  • Calories 212.9
  • Total Fat - 11.3 g
  • Saturated Fat - 5 g
  • Cholesterol - 6 mg
  • Sodium - 65.9 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 1.8 g
  • Sugars - 27.5 g
  • Protein - 1.4 g
  • Calcium - 18.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Cream the butter sugar and milk until smooth

Step 2

Add vanilla

Step 3

Beat

Step 4

Mix in nuts and coconut

Step 5

Drop by teaspoonfuls ( rounded bonbon shape))unto waxed paper

Step 6

(Shape into balls about 1-1/2" or the size of walnuts. Put on a plate and place in the refridgerator for an hour to harden.)

Step 7

Freeze

Step 8

Meanwhile later

Step 9

In double boiler

Step 10

Melt chocolate

Step 11

Then quickly dip bon bon with fork (and toothpick) into hot chocolate

Step 12

Place on clean waxed paper

Step 13

Chill again

Tips & Variations


No special items needed.

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