RECIPE: No-Bake Cookie Dough Truffles
I stumbled across this awesome Paula Deen recipe for No-Bake Cookie Dough Truffles and had to share it with you for today’s Chocolate Covered Monday!
These are FABULOUS!!!
After all, who doesn’t like cookie dough balls, right?!?
So let’s make some!
Ingredients: Butter, Brown Sugar, Vanilla Extract, Flour, Sweetened Condensed Milk, Semisweet Chocolate Morsels, Pecans or Walnuts, Chocolate Bark Candy Coating or Chocolate Chips
Place softened butter and brown sugar in bowl.
Mix until well blended.
Add sweetened condensed milk and mix until blended.
Add Chocolate morsels or chips and finely chopped nuts. Mix well.
Roll into 1″ dough balls. Chill in refrigerator for 2 hours.
Melt Chocolate in a Chocolate melter such as this Wilton Chocolate Pro Melter or in a double boiler or a microwave.
No matter which method you use to melt Chocolate, be sure to stir frequently to avoid burning or hot spots in the Chocolate.
Set a cookie dough ball on your dipping sticks or forks.
Place dough ball in the melted Chocolate and roll it around for even coverage.
Lift the Chocolate covered dough ball out and gently shake off the excess Chocolate.
Carefully place on wax paper.
If you want a little decoration on top of the Chocolate truffle, press the dipping stick or fork on the top.
And lift up!
It’s a bit of a messy production, but somebody has to do it! 🙂
Don’t they look delicious?
But we’re not done yet! Place them in the refrigerator for 1 hour to let the Chocolate and cookie dough set.
All done! Gorgeous and absolutely DELICIOUS no-bake cookie dough truffles!
I bet you can’t eat just one!!! 🙂
Here’s the recipe!
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans or walnuts
- 1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.