We found a slightly boring dish in our Taste of Home membership, which I modified. It has gained popularity. Every every time, including for other family members to take to work or other gatherings, I am asked to prepare these truffles.
| Prep Time: | 1 hr 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 48 |
| Yield: | 48 truffles |
Ingredients
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- ½ cup miniature semisweet chocolate chips
- ½ cup toffee baking bits
- 1 pound chocolate confectioners’ coating
Instructions
- 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. 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. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
- There is a potential risk of foodborne illness from the consumption of raw flour.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 38 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Redeemed. This was a sticky slimy mess and I had 0 confidence in how it would turn out. The flour should’ve been toasted before I made the recipe, but I followed as I was instructed. The dough tasted like flour. I added an extra half cup of flour, 2 eggs, 1 tsp of baking soda, more vanilla and put it in a buttered dish. It tasted like a chocolate chip coffee cake (not so sweet). I would add extra sugar in the future to make it more of a cake but it was very good.
Mjor adjustments: Added 4 oz cream cheese to butter Reduced brows sugar to 1/2 Cup Replaced 1 Cup fo flour with Vanilla Wafer crumbs (I had on hand) Increased Chocolate chips Reduced Sweetened Condensed milk to 2 Tablespoons (probably could have eliminated) as it is still very sweet.
Love it great job
A bit gooey at first but firmed up nicely and no issues once covered in chocolate. Served at a party and everyone raved about these!
Made it in my food processor with the dough blade, adding the condensed milk until the desired texture was reached, using about 3/4 of condensed milk can. I also added caramel, since I had no toffee bits. Thanks for the great recipe, I’ve been looking for one like this for a while. I’m certain the dough will be great for chocolate chip cookie dough ice cream as well!
I choose this recipe as part of a truffle dessert tray I was making for a work potluck and these were the first ones gone. I did struggle a lot making these. I followed the recipe exactly except for adding the baking soda that others suggested and I’m glad I did, but I chilled the dough and rolled the balls, but it was so sticky and the balls started to loose shape so quickly. I froze the balls overnight and re-rolled them which was much easier, but they still got soft so quickly I had to keep putting them back in the freezer. Next time I’ll try not adding the whole can of milk and see if they can hold up a little better because of course everyone at work wants me to make them again.
Good recipie, but I added a little extra flour as the dough was a bit slimy. I also added some salt and baking soda so the flavor didn’t fall flat. A traditional cookie dough recipe has both those ingredients, so, makes sense. Also, the chocolate coating you use to dip them in, makes a big difference. Cheap coatings are waxy and don’t taste as good, so spend a little extra for the better quality.
I found making the balls about half the size greatly improved them, they are much more decadent in small pieces as I find the truffle itself to be kind of grainy
I thought these were very easy to make, and delicious! I did use fat free sweetened condensed milk. I took these to a party and had a lot of compliments on them. Thanks!
Worked we’ll undipped for s’mores. Melted bag of semi sweet w shortening. Covered most. Used small scoop and then tore in half for small balls. I think I’ve liked other similar recipes better but keeping around for now.
These are such a treat. I put the dough in the refrigerator and roll the balls by hand. I also found a tip that recommended breaking the center tines out of plastic forks to form a dipping tool for applying the chocolate coating. I keep the melted chocolate in the top of a double boiler as I work. It is nice to have a helper to decorate the candies with sprinkles because the coating hardens quickly. They can be stored in the freezer.
I made these for first time this season. I got lots of raves! Good candy.
YUMMO! Really enjoyed this! Didn’t have any problems with forming the balls as long as we popped them into the freezer every now and then – totally worth the effort. Previous reviewer commenting about the flour – get a grip! We’ve eaten cookie dough with raw eggs and “uncooked” flour since we could walk – never had a problem and neither have the zillions of other people who do the same thing!Thanks for the recipe! Will use again!
YUMMMY! This will now be a Christmas treat we have every year! I made the recipe as written, I found them really easy to make and well worth the time!
I did not care for this recipe. Firstly, the dough is too sticky and liquid and more like batter than dough. I had to add a lot of extra flour to get them to even be rollable. The texture and consistency of the finished product is unappealing, not at all like cookie dough, but just sort of mushy. I quit rolling and dipping them halfway through, because it really is that tedious. The chocolate takes forever to drop the excess off enough not to create a little pool of it underneath each ball. Everything sticks, I tried forks, toothpicks, spoons… No luck to get them to stay round and smooth, they’re lumpy because I can’t get them to unstick. I will make these some other time using a normal cookie dough recipe without the eggs.
These tasted really good! My only complaint was in the texture, which was almost like eating raw cookie dough. Next time I might use a little less of the condensed milk to compensate. I will definitely make them again, particularly because the texture didn’t really seem to bother anyone else.
I made this for a company Christmas party, and everyone raved! VERY rich and delicious. I wish I had used a smaller scoop, but I can’t argue with the wonderful taste!
Best thing since sliced bread! Love these and constantly asked for the recipe when I make them.
This is a great recipe to make with kids. I made a couple of adaptations to make it both gluten free and egg free to accommodate all of the food allergies in our family. The changes are: Increase butter to 3/4 cup Add 2 1/4 cups gluten free all purpose flour Add 1/2 tsp Xanthum gum I made the dough and then refrigerated it for an hour. Then I greased my hands and shaped the dough into balls. I froze the balls over night. In the morning, I dipped them in melted semi-sweet chocolate with just a bit of shortening. My kids had a blast decorating the dipped truffles as mice, ladybugs, monsters, etc. . . using sprinkles, coconut, M&Ms, and cake decorating materials.
these were a huge hit! followed recipe exactly.
Delicious exactly as written. Thanks for the post from the recipe creator – it helped with melting the chocolate.