1/2 cup butter, softened ...3/4 cup packed brown sugar 1 tsp 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 1 1/2 pounds dark chocolate candy coating, coarsley chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-inch balls (I use a small cookie scoop) place on waxed paper lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. ***if you choose my method of using a small cookie scoop after chilling you will want to roll them into balls as they will flatten slightly in the fridge****
In a microwave-safe bowl, melt the candy coating according to package directions; stir until smooth. Dip the balls in coating, allowing excess to drip off; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
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