Another recipe submitted by Angela Lively, these decadent truffles are stuffed with everyone’s favorite: cookie dough!
From Cooking with Paula Deen, Mar/Apr 2007, page 103
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
In a large bowl, beat butter and brown sugar with an electric mixer until creamy. Beat in milk and vanilla. Gradually beat in flour, mixing well. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on wax paper; chill 2hours.
Using 2 forks, dip cookie balls into candy coating to cover. Place on wax paper and chill to set. Store in the refrigerator.
Yields 5 dozen