Ingredients
50
50 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 50 servings
- Calories: 160
- Carbohydrate: 19g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 9g
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