I saw this recipe on My Kitchen Cafe
I HAD to try it.
Coated with CHOCOLATE.
So very decadent!
I ♥ Mel
I actually made these for a bake sale. The recipe made over 6 dozen for me!! So there were a couple to sample. And I heard only good things from the people who bought some (and there were plenty who came back and bought MORE after they had sampled them!). They are quick and easy (well, quick discounting the time in the freezer; and easy if you have even a little experience dipping things in chocolate).
Cookie Dough Truffles
from My Kitchen Cafe, adapted from Taste of Home
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped (I used the chocolate almond bark)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.