Ingredients:
- 1/2 cup (4 ounces) butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1 can (14 oz) condensed milk
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- 1 cup miniature chocolate chips, divided use
- 1 lb chocolate candy coating
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil; set aside for now.
2. Using a large standing mixer or a small hand mixer, cream the butter and the sugar together until they are light and fluffy.
3. Add the condensed milk and vanilla and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in 1/2 cup of the miniature chocolate chips. Reserve the remaining miniature chocolate chips for decorating the truffles.
4. Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. You should get approximately 42 1” truffles. Cover the sheet with cling wrap, and refrigerate for one hour, until the truffles are firm enough to dip.
5. When you are ready to dip the truffles, melt the chocolate coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
6. Once the coating is melted, use a fork or dipping tools to dunk a truffle in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet and while the chocolate is still wet, sprinkle the top with a few of the reserved chocolate chips.
7. Repeat with the remaining truffle centers and chocolate. Once all of the truffles have been dipped, place them in the refrigerator to set the chocolate for about 30 minutes. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
