Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
1 can (14 oz.) sweetened condensed milk
1/2 cup miniature Nestle Tollhouse semi-sweet chocolate baking chips
1 1/2 pounds Baker's dark chocolate baking bar, shopped finely
Directions
1. In a large bowl cream the butter and brown sugar until light and fluffy.
2. Add in the vanilla extract.
3. Add flour a little at a time, alternating with the milk and blend well.
4. Stir in the chocolate chips.
5. Shape into 1" balls by hand, placing on wax-paper lined baking sheets.
5. Loosely cover and refrigerate 1 1/2 hours or until firm.
6. Melt chopped chocolate by double boiler method or in microwave.
7. Dip balls into chocolate, letting excess drip off and returning them to wax-paper lined baking sheet and refrigerate until coating is firm. Picture below shows where I used a toothpick to hold them and dip them. Then I pour more chocolate on top. Some just use a candy fork, others use a spoon. You can also let them drip out on a wire rack. Your choice!
8. Store in refrigerator, on platter or in tin lined with wax-paper between rows.
Makes approximately 5 1/2 dozen.
