I saw this recipe in a Taste of Home magazine and knew it would be awesome. I finally got a chance to try it recently and it did not disappoint!
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts (I omitted)
- 1-1/2 pounds dark chocolate candy coating, coarsely chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. (1) Stir in the chocolate chips and walnuts. Shape into 1-inch 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 the candy coating; stir until smooth. (2) Dip the balls in coating, allowing excess to drip off; 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.
(1) I had to add ¾ to 1 cup of flour to get the dough firm enough to roll into balls.
(2) Don’t forget that you can melt almond bark in your crock pot. Break the almond bark into blocks. Spray the crock pot with Pam and put the blocks in the crock. Cook on low 45 minutes to an hour.
From Taste of Home Cooking School magazine