Serves: 30-35


½ cup (1 sticks) butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup semi-sweet chocolate chips
½ cup finely chopped walnuts or pecans
1 pound dark chocolate candy coating


1-In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
2-Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
3-Stir in chocolate chips and walnuts.
4-Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
5-Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
6-Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
7-In a bowl melt dark chocolate candy coating.
8-Dip the cookie dough balls into the chocolate and place on parchment paper.
9-Let the truffles sit until hard, about 15 minutes.
10-Once set, remelt remaining candy coating.
11-Place in a small baggie and cut a small hole in one corner.
12-Carefully drizzle chocolate over truffles.
13-Store in the refrigerator and serve cold. These can also be frozen for longer storage.