Chocolate Bonbons

8 semi-sweet chocolate squares
3 tablespoons butter or margarine
3/4 cup confectioners' sugar sifted
1 tablespoon milk
1 tablespoon light corn syrup
1/3 cup candied fruit chopped
1 teaspoon rum extract

Melt 2 1/2 squares of chocolate with 1 1/2 tablespoons butter in saucepan over very low heat. Spread in bottom of waxed-paper-lined (bottom and sides) 9 x 5-inch loaf pan; chill until firm. Partially melt 3 squares chocolate over very low heat Remove from heat; stir rapidly until entirely melted.

Add sugar, milk and corn syrup; beat until well blended. Stir in fruit and rum extract. Spread over chocolate layer in pan; chill until firm. Melt remaining chocolate and remaining butter in saucepan over very low heat Spread over fruited mixture; chill until firm. Cut into bars or squares; store in tightly covered container in refrigerator. Makes 32

NOTE: To shorten chilling time, each layer may be chilled in freezer.

Source of Recipe: The Complete Dessert Cookbook by Johna Blinn