I tried this recipe awhile ago for a friend’s birthday, and ohmygod, these truffles are delicious. There’s a link to the original recipe HERE, but I’ve also listed it below, and recorded changes I made in BOLD.
Original recipe makes 48 truffles (Mine made closer to 60)
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup toffee baking bits (You’ll need extra for topping the truffles)
- 1 pound chocolate confectioners’ coating (I would suggest getting extra, I ran out and had to half cover some of the truffles)
- Waxed Paper or if like me, you don’t have waxed paper (possibly because it wasn’t listed in the ingredients on allrecipes, so you didn’t know you’d need it… bwah), you can use aluminum foil sprayed with a little cooking spray.
- 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.
- Using a small cookie scoop , make 1-inch balls and place them on waxed paper lined baking sheets. (I do not yet own one of these, so I used two spoons to scoop it out, then swirled my finger around the edge of the little fake cookie dough pile to make it more ball-shaped.)
- Refrigerate until firm, about 1 hour.
- 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. (The “drip off” part is very important! The first few I did, I disregarded this, and they looked awful. Also, once I started running low on chocolate, I just poured chocolate over the balls, which worked very well. My suggestion would be to do this, wait for the chocolate to harden, flip them over, and cover them completely.)
- Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. (I used both the toffee pieces and mini chocolate chips for this. I didn’t “sprinkle” for the first few; I rolled/dunked the truffles in a flattish bowl full of toffee pieces and mini chocolate chips… I would not suggest this…. it was very messy. Then, I sprinkled the ones I only half covered, which worked just as well. Also, be sure to get the pieces on before the chocolate hardens.)
- Refrigerate until firm, about 15 minutes. Store in the refrigerator.
There you have it. If you try this out, tell me what you think.