I adapted Taste of Home's recipe a bit to fit the ingredients I had on hand. This recipe makes 3-4 dozen depending on desired size of footballs.
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
12 oz dark chocolate chips
2 tbls and 2 tsp of shortening
Betty Crocker white decorating icing
- In a large bowl, mix butter and brown sugar together until light and fluffy. Add vanilla and continue to mix. Gradually add flour and condensed milk, alternating between the two and beating after each addition. Stir in chocolate and walnuts
- Shape dough into footballs by first rolling into a ball then rolling into a cylinder shape. Pinch the ends to form the dough into a football. Place on waxed paper-lined baking sheets. Cover loosely with plastic wrap and refrigerate for 1-2 hours or until firm
- Get out two different size heat-proof mixing bowls (one large, one medium). In the large bowl, heat water in the microwave for 2-3 minutes or until very warm. Fill the medium bowl with dark chocolate chips and shortening. Carefully place the bowl with chocolate into the bowl with water; water should come halfway up side of chocolate bowl
- Stir chocolate and shortening constantly with a dry rubber scraper until completely melted and smooth. Do not get water in the bowl with chocolate and reheat water as needed.
- With fork, dip chilled cookie dough mixture into melted chocolate, one at a time. Gently tap fork on edge of bowl to remove excess chocolate
- When dry, decorate the truffles with Betty Crockers white icing. I found doing the short horizontal stitching first then the long vertical stitch second works best
- Store candies in refrigerator until ready to serve
I am excited to bring this with me to tomorrow's Super Bowl party. What are you bringing with you to your Super Bowl Sunday party?
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