My friend, Jane, found this old recipe years ago on the back of flour bag. We’ve been making versions of these ever since, especially for Valentine’s Day and Christmas. On Valentine’s Day we make add a little red food coloring to the glaze to make it pink. One year my parents made lots of these and wrapped them up for Christmas gifts. I love them because they stay fresh so long. You can make them well before the holidays and store them in airtight containers in a cool place. These delicious treats can also be frozen. They make beautiful gifts and great treats to have stored when unexpected company arrives!
1 (12 oz) pkg. semi-sweet chocolate chips
1/4 c. butter
1 (14 oz) can sweetened condensed milk (make sure it’s sweetened)
2 c. all-purpose flour
1 tsp. pure vanilla extract
½ tsp. pure almond extract
1 tablespoon brandy, optional
60 Hershey Kisses, unwrapped
2 oz. white baking chocolate chips or squares
1 tsp. canola or vegetable 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, stir together completely. Remove from warm pan to a bowl. By placing waxed paper on top of the dough as you shape the Bonbons you will avoid drying out the dough. Using a tablespoon measuring tool, 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 UP QUICKLY IN THE MICROWAVE…drizzle over each Bonbon while on the cookie sheet.
for an extra special treat try my Brandied Truffles!