#320: Cookie Dough Truffles

Okay I'm not 100% positive, but I think I have to give a shout out to my co-worker Laura for passing this recipe along to me.  :) 

I decided to make these to take to book club (love you book clubbers!) and after a second trip back to the grocery store to get the pecans I forgot, I realized I also never picked up the baking chocolate to use to coat these.  So since I was NOT going to make a 3rd trip for one more item, I decided to make my own melted chocolate with semi-sweet chocolate chips, butter and milk.  I think it worked out fine except it was a little thicker than it should have been AND I ran out 2/3 of the way through.  So you'll notice on the picture above there are some that are not covered in chocolate....but personally, I think those taste better!  These are really, really yummy (maybe not the prettiest), easy to make, and I love that it's something you can make ahead of time and just keep in the fridge until ready to serve.  These need to be served cold though.  If it sits out too long they get super soft.

1/2 cup butter, softened

3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll. (I didn't need to do this though)

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.