COOKIE DOUGH TRUFFLES
Ingredients--
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14oz) sweetened condensed milk
1 tsp. vanilla
1/2 cup mini semisweet chocolate chips
1/2 cup chopped walnuts or pecans
1 1/2 pounds semisweet candy coating (I used chocolate almond bark with a tsp shortening added to it for a thinner consistency--if it still isn't thin enough, add a little more shortening)
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 mini chocolate chips and nuts. Shape into 1 inch balls; place on waxpaper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
Melt candy coating, stirring often until smooth (this is where you can add shortening if you want for a thinner dipping consistency). Dip balls in candy coating and place on waxpaper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt the candy coating and drizzle over candies. Store in ziploc bag or covered container in the refrigerator. Yields about 5 1/2 dozen truffles. ENJOY!
***Tastes exactly like raw cookie dough without the egg!