Happy Halloween!  My original vision of these treats was a big snowy looking mound of ‘truffles’ at a cocktail party or Christmas-type gathering…but pairing them with plastic eyeballs for Halloween also worked out beautifully!  Super-quick and super-easy, this recipe is borrowed from Valerie Bertinelli off of her Food Network show – enjoy!

Brownie Bonbons

1 2/3 c. graham cracker crumbs

2/3 c. EACH unsweetened coconut AND chopped walnuts

1 can (14 oz/300 mL) sweetened condensed milk

6 oz. chocolate chips (about a cup)

1/4 t. kosher salt

icing sugar for rolling

Preheat the oven to 375 and lightly spray an 8 x 8 cake pan.  Thoroughly combine all of the ingredients except for the icing sugar in a medium bowl and then transfer the mix to your prepared cake pan, gently pressing it all in right to the edges and corners.  Bake for 15 minutes – this is really just to allow the chocolate and milk to melt a bit, and then use a spatula to stir it all really well in the pan, then gently press it back in to the edges and corners and set it aside until it’s cool enough to handle.

Put about a cup of icing sugar into a cereal bowl – or use a dinner plate or Ziploc – then while the mix is still warm, use a tablespoon-sized cookie scoop to scoop out balls of ‘brownie’.  Roll each ball completely in the icing sugar and then place them on a serving tray or in an airtight container for storing.  I needed to make mine ahead of time and they came out of the fridge perfectly, so I’m sure that freezing is also an option.  This recipe made about 30 brownie bonbons for me.

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