Ingredients
- ¾ cup firmly packed brown sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- ½ cup miniature semisweet chocolate chips
- 1 cup finely chopped pecans
- 1 ½ pounds chocolate almond bark (chocolate confectioners' coating)
Why This Recipe Is So Delicious
Kitchen Advice
- Chill the dough well before shaping to make rolling easier.
- Add a pinch of salt to balance the sweetness and enhance flavor.
Step 1
Lin a baking sheet with waxed paper. In a large bowl, cream together the brown sugar and butter using an electric mixer until the mixture is smooth and creamy. Stir in the vanilla extract until everything’s well combined. Slowly add the flour, mixing it in gradually until the dough is smooth, then pour in the sweetened condensed milk and beat again until fully incorporated. Gently fold in the chocolate chips and pecans.
Step 2
Roll the dough into bite-sized balls, about an inch each, and place them on the prepared baking sheet. Pop them in the fridge for about two hours to firm up.
Step 3
While the dough chills, melt the chocolate bark. The best way is to set a heatproof bowl over a pot of simmering water, stirring often and scraping the sides with a spatula to keep it from burning. Once the chocolate is melted and smooth, use two forks to dip each cookie dough ball into the chocolate, letting any extra drip off before setting it back on the waxed paper. When all the truffles are coated, chill them in the fridge for at least an hour until the chocolate hardens.
