I love this recipe because when I get bored I go to my kitchen. What I do there is bake yummy treats.
Ingredients
- firmly packed brown sugar: 0.75 cup
- butter: 0.5 cup (softened)
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- sweetened condensed milk: 1 can (14 ounce can)
- miniature semisweet chocolate chips: 0.5 cup
- pecans: 1 cup (finely chopped)
- ½ pounds chocolate almond bark (chocolate confectioners' coating): 1 piece
Metric Conversion
Stages of cooking
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Line baking sheets with waxed paper.
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Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
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Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.
