Truffles, Cookie Dough

0 Review(s)
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



Ingredients
                
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


Directions
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.