“Cookie Dough Truffles”

1/2 cup butter, softened

3/4 cup packed brown sugar

2 cups all-purpose flour

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla extract

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds semisweet chocolate candy coating, chopped

Directions:
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and the vanilla; mix well. Stir in the chocolate chips and walnuts. Shape in to 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate until firm, about 1-2 hours. In a microave 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 remelt remaning candy coating and drizzle over candies. Store in the refrigerator.

**To make the star shaped truffles: when shaping the balls, make them much bigger. Big enough to use a cookie cutter on. Refrigerate or freeze them until hardened. Then dip in candy coating and let harden. Trim excess candy coating. The dough may get soft, simply stick them in the freezer for a couple minutes.**

If you don’t make the star shaped truffles, this is what they look like.

Source: PriscillaBakes

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