actually, this recipe is for chocolate covered cherries and cookies and creme bonbons.
1 C butter melted
1 can (14 oz) sweetened condensed milk
3 Lb.s confectioners sugar
Cookies and creme bonbons:
1/2 C cream-filled chocolate sandwich cookie crumbs
1 lb white candy coating, chopped
Chocolate covered cherries:
54 maraschino cherries, patted dry (about two 10 oz. jars)
1 lb milk chocolate candy coating, chopped
In a large bowl, combine butter and milk. Gradually beat in confectioners sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
For bonbons, stir in cookie crumbs into one portion. Shape into 1 inch balls. In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth. Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
For chocolate covered cherries, shape dough into 1-in. balls; flatten to 2 in. circles. Wrap each circle around a cherry and gently shape into a ball. Place on waxed paper. Melt chocolate candy coating; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
Store in an airtight container.
From Taste of home magazine