This past weekend, we had the pleasure of hosting Grant's Aunt Marily, cousin Jessica, and brother Eric for dinner. Since I knew I would be far too busy during the weekend to make stuff, I made a few things ahead, including this wonderful treat. I discovered this recipe from Taste of Home magazine a few years ago and have loved it ever since.
1 cup chocolate chips (semi-sweet or milk chocolate)
1 package (8 oz) cream cheese, softened (light is fine)
3/4 cup crushed vanilla wafers (works out to be about 30 for me)
1/4 cup fruit preserves (this time I used all fruit seedless raspberry; strawberry is also delicious)
12 oz semi-sweet chocolate chips (OR you can use chocolate candy coating and omit shortening)
1 t. shortening
3 T. white chocolate chips (Or white candy coating - 1 to 2 squares)
- Melt the chocolate chips in the microwave. Let cool a few minutes
- In a mixer, whip cream cheese until no lumps remain.
- Add melted chocolate to cream cheese and mix well.
- Stir in the crushed vanilla wafers and preserves, combining thoroughly.
- Stick in the fridge for a couple of hours, until easy to handle
- Line a cookie sheet with wax paper and roll the mixture into balls, whatever size you like. I usually make them about the size of a pecan. But round.
- Melt the 12 oz chocolate chips with the shortening (OR the chocolate candy coating) and stir until smooth.
- Dip the bon bons in the chocolate and cover completely. I use a fork to do this.
- Refrigerate to set up; then melt the white chocolate and spoon into a little sandwich bag into one corner. Cut off the very end of the corner and drizzle the bon bons to look all cute.
- Store in the Refrigerator or Freezer! These keep well for months in the Freezer, and barely have to thaw at all to be eaten. Not that I would know that from personal experience. HA!