Recipe by Courtly
From the December/January 05' Taste of Home Magazine. I'll be trying these scrumptious sounding truffles for gifts this coming holiday season! Oh by the way, this won Grand Champion candy recipe in the candy contest! Cooking time is chilling time.
Top Review by Mossymama
I just made these for the second year in a row for my extended family Christmas party and once again they were the hit of the evening. Everyone was amazed that they where not store bought. I've made these several times and have never had any left to take home. I've never had a problem with making these. I put the dough in the fridge for about a 1/2 hour to firm up enough to scoop into balls. I use a small cookie scoop and put them on lined cookie sheets. I put them in my upright freezer for 20-30 minutes. Then take out one pan at a time to dip in the chocolate. Once the cookies are dipped they go back into the freezer for another 20-30 minutes. Then I usually plate them up, and store in the fridge.
- 1⁄2 cup butter, softened
- 3⁄4 cup packed brown sugar
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1⁄2 cup miniature semisweet chocolate chips
- 1⁄2 cup chopped walnuts
- 1 1⁄2 lbs semi-sweet chocolate candy coating, chopped
Directions See How It's Made
- In a mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add the flour, milk and vanilla; mix well.
- Stir in the chocolate chips and walnuts.
- Shape into 1 inch balls; place on waxed paper-lined baking sheets.
- Loosely cover and refrigerate for 1-2 or until firm.
- 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, remelt remaining candy coating and drizzle over candies.
- Store in the refrigerator.