Candy Cane Cookie Dough Truffles

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1 package Chocolate candiquik
  • 1/2 cup Chocolate chips, mini
  • 2 1/2 cups Flour
  • 1 tsp Peppermint extract
  • 1 Pink gel food coloring
  • 1 tbsp Shortening

• Dairy

  • 8 tbsp Butter
  • 1 can Condensed milk, sweetened

• Desserts

  • 1 cup Candy cane pieces

Found on insidebrucrewlife.com

Description

Directions

• Cream together the butter and sugar in a large mixing bowl. Beat in the sweetened condensed milk and peppermint extract. Slowly add the flour until combined. Add a little bit of gel food color with a toothpick and stir until you get the desired color.
• Stir in the chocolate chips and candy cane pieces by hand. Roll the dough into 72 even balls. Place on a baking sheet covered with parchment paper. Freeze for at least 30 minutes.
• Melt the CandiQuik according to the package directions. Stir until melted and creamy. Stir in the shortening to thin it out for dipping smoothly. Use a toothpick to dip the truffles. I also use a spoon to pour chocolate over the top. Place on the parchment paper. Twist out the toothpick. Let set. Repeat with all the truffles.
• Spoon the leftover chocolate into a plastic baggie. Cut a small tip of one corner. Drizzle over the truffles to hide the toothpick mark. Let set completely. Store in a sealed container on the counter or the refrigerator. These can also be frozen for later. Makes 72 truffles.