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Categories:Viewed: 98 - Published at: 3 years ago
Ingredients
- 1/2 cup (1 stick) butter, room temperature
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 2 cup all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup finely chopped walnuts or pecans
- 1 lb white, dark, or milk chocolate candy coating (I normally use white and milk chocolate)
Method
- In a bowl combine butter and sugar on med - high speed until light and fluffy (about 2 mins)
- Beat in the flour, sweetened milk, and vanilla until incorporated.
- Beating well after each addition
- Stir in chocolate chips and walnuts
- Cover and refrigerate for 2 hours so it's firm enough to handle
- Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand.
- The dough is sticky so you can roll your fingers in flour to make it easier
- Place on wax paper.
- Loosely cover and refrigerate for about 20-30 mins
- In a bowl melt chocolate candy coating
- Dip the cookie dough balls into the chocolate and place on parchment paper
- Let sit until hard (about 15 mins)
- Once set, remelt candy coating and drizzle over truffles
- Store in refrigerator and serve cold.
- They can also be frozen for longer storage
