Note - Day 2 they didn't seem overly sweet. Yum!!
Ingredients
- 1/2 cup butter, softened
- 3/4 cups brown sugar (made my own w/white sugar and molasses)
- 2 1/2 cups flour (original was 2 1/2 but I wanted them a bit stiffer)
- 1 14 oz can sweetened condensed milk (I used fat free)
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans (original was walnuts and optional but I like pecans)
- 1 1/2 lbs chocolate candy coating. (I had 1 lb milk. When that got low I added 1/2 cup semi sweet chips and melted those.)
Directions
- Cream butter and sugar. Add flour, sweetened condensed milk, and vanilla. Mix until combined. Stir in the chocolate chips and pecans.
- Roll into 1 inch balls and place on a wax paper lined cookie sheet. (Like I said, I used my cookie scoop. Started off being generous, and made them smaller and smaller, but they were still bigger than 1 inch.) Place in the freezer for 1-2 hours until nice and firm.
- Melt chocolate coating in microwave. (Mine came in a handy little tray and took 1 minute to melt.)
- Dip each ball in chocolate coating and return to the wax paper. Refrigerate 15 minutes or until set. (Honestly my first ones were solid by the time I was dipping my second dozen. The dough was so cold that it froze my coating quickly.) Drizzle extra chocolate over truffles if desired.
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