Truffles, Cookie Dough

Ethnicity

None  

Base Type

Sugar  

Course

Candy  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

Very good and easy. Keep refridgerated  

Source

 

Source Description

Taste of Home  

Last Modified

2011-01-09  

User

Joyce McGuire

                
1/2 c
softened butter 

3/4 c
packed brown sugar 

2 c
 flour 

1 cn
(14 oz) sweetened condensed milk 

1 t
 vanilla 

1/2 c
miniature chocolate chips, semisweet 

1/2 c
chopped walnuts 

1 1/2 lb
chopped chocolate for melting 

            

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
    

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. 

Yield: 5-1/2 dozen.