Prep Time::30 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 30 mins
Servings::50
Yield::50 servings
Ingredients
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¾ cup firmly packed brown sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
½ cup miniature semisweet chocolate chips
1 cup finely chopped pecans
1 ½ pounds chocolate almond bark (chocolate confectioners' coating)
Directions
Line baking sheets with waxed paper.
Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.
Cook's Notes:
No matter which method you use to melt chocolate, be sure to stir frequently to avoid burning or hot spots in the chocolate.
Walnuts can be substituted for pecans.
Editor's Note:
There is a potential risk of foodborne illness from the consumption of raw flour.