Bon Bons and My Lightbulb Moment

So I've gotten my first batch of Bon Bons dipped and ready to go. Unfortunately I think I'm going to have to do another batch. They are the only thing I'm making this year....however, it just occured to me that I could do a batch of fudge in order to supplement goody gifts and that would be a whole lot easier than making another batch of Bon Bons. Yeah, I think I'll do that.

ANYWAY...as I was saying I just finished dipping my Bon Bons and I had some melted chocolate leftover. I hate to let chocolate go to waste(...that's a mortal sin isn't it?) and I was contemplating what to do with it when I had a light bulb experience.

BING!!!

Dip some marshmallows and plop them down on some graham crackers. Wala! S'mores! And happy children and husband. I drizzled some of the last bits of chocolate over the whole thing. They were absolutely yummy!

So if you have some leftover melted chocolate and some marshmallows and graham crackers hanging around...well these take next to no time to make and they make you look like a gourmet extraordinair.

Oh and by the by...if you are feeling ambitious here is my Coconut Bon Bon recipe! Enjoy!

Coconut Bon Bons

1 large bag of Angel Flake Coconut
1 can of sweetened condensed milk
1 - 2lb. bag of powdered sugar
1 Cup of margarine
1 teaspoon of vanilla
2 Cups of chocolate chips ( I use Nestle Semi-Sweet)
1/3 cube of kitchen parafin (The kind used for sealing jelly sometimes. It can usually be found where canning supplies are in your grocery store.)

In a large mixer, cream together milk and margarine. Add vanilla and coconut. Now slowly add powdered sugar (This can be tedious and messy, I frequently end up mixing in the last of the powdered sugar by hand.) When thoroughly mixed together, cover with plastic wrap and refrigerate over night.

The next day cover some cookie sheets with wax or parchment paper. Form coconut mixture into small walnut sized balls and place on cookie sheets. When finished filling a cookie sheet cover and put back into the refrigerator for 2 to 3 hours.

Next comes the dipping. In a double boiler put chocolate chips and parafin. Heat until melted. Prepare surface next to stove top by laying foil or wax paper down. (I use foil.) Now it's time to dip the coconut balls. Plop them gently in the melted chocolate one at a time and use a dinner fork to lift them out and put them on your prepared surface. Allow the bon bons to cool and firm up for several hours. When they are firm, enjoy! Give to your friends to enjoy because this recipe makes about 120 of them!