Unlike the other recipes I’ve made and posted, I didn’t find this one; it found me, via my friend’s Facebook feed. It looked delicious, and really simple to make. I was right on both counts.
Without further ado, here’s the recipe, via CakesCottage
½ cup (1 stick) butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup semi-sweet chocolate chips
½ cup finely chopped walnuts or pecans
1 pound dark chocolate candy coating
- In a bowl, combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
- Stir in chocolate chips and walnuts.
- Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
- Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand. Coat your hands in flour to prevent sticking.
- Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
- In a bowl, melt dark chocolate candy coating.
- Dip the cookie dough balls into the chocolate and place on parchment paper.
- Let the truffles sit until hard, about 15 minutes.
- Once set, remelt remaining candy coating.
- Place in a small baggie and cut a small hole in one corner.
- Carefully drizzle chocolate over truffles.
- Store in the refrigerator and serve cold. These can also be frozen for longer storage.
I believe I have a bona fide inability to follow the recipe to the letter.
- I had no idea whether the recipe called for light or dark brown sugar, so I just went with light (since the dark was unopened).
I used milk chocolate for the candy coating for two reasons:
- My mother dislikes the bitterness of dark chocolate.
- Target had a convenient pack of melting chocolate, but they only had milk and white. I went with milk.