Tonight's barbecue was tons of fun! We are glad that so many of you were able to make it! For those of you who weren't able to be there, we hope you are able to attend Dinner Group this Thursday (details are below, in previous post).
I made these Chocolate Chip Cookie Dough Truffles for tonight, and since several of you asked for the recipe I thought I would post it here.
Chocolate Chip Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed millk
1 teaspoon vanilla extract (I was out and used Imitation Rum extract)
1/2 cup miniature semisweet chocolate chips
1/2 chopped walnuts (optional; I didn't use these. I don't like walnuts!)
1-1/2 pounds semisweet chocolate candy coating, chopped (I use chocolate chips with a little bit of shortening added so it sets)
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-in. balls, place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours 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. Yield: 5-1/2 dozen
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed millk
1 teaspoon vanilla extract (I was out and used Imitation Rum extract)
1/2 cup miniature semisweet chocolate chips
1/2 chopped walnuts (optional; I didn't use these. I don't like walnuts!)
1-1/2 pounds semisweet chocolate candy coating, chopped (I use chocolate chips with a little bit of shortening added so it sets)
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-in. balls, place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours 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. Yield: 5-1/2 dozen
5 comments:
Amanda made these for me when I was visiting her last year. They are REALLY good!
THESE WERE HEAVENLY!!!!! Thanks for posting the recipe!
Thanks Amanda! I'm going to get myself into trouble with these....
Gosh I no longer am a member of the Beaches Ward, BUT I can tell you this sounds truely awesome and I am going to make some for the 4th of July! Wish me luck! Also to anyone who reads these comments! The Grimm Family says hi! Also feel free to check out our blog and comment if you wish!
I'll pay you big money to make me a whole batch.
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