Ingredients
½cupbutter,softened
¾cupbrown sugar,packed
2cupsall purpose flour
2tspvanilla extract
14ozsweetened condensed milk
1cupmini chocolate chips
candy melts,as needed, such as pink, blue, purple and white
Preparation
In the bowl of a large stand mixer, cream the butter and the brown sugar for about 2 minutes until light and fluffy. Beat in the vanilla.
Slowly add the flour, scraping down the sides as necessary.
With the mixer still running, slowly add in the sweetened condensed milk. Stop the mixer periodically to scrape down the sides.
Once it is fully combined, stir in the chocolate chips.
Form the dough into 1-inch balls, and then shape it into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only 3 or 4 at a time, dip them in the candy melts 1 at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Serve and enjoy.
