I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!
Ingredients
- butter: 0.5 cup (softened)
- packed brown sugar: 0.75 cup
- vanilla extract: 1 tsp
- ¼ cups all-purpose flour: 2 piece
- sweetened condensed milk: 1 can (14 ounce can)
- miniature semisweet chocolate chips: 0.5 cup
- toffee baking bits: 0.5 cup
- chocolate confectioners' coating: 1 pound
Metric Conversion
Stages of cooking
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Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
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Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
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Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
