Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 14 ounces sweetened condensed milk
- 1 cup mini chocolate chips
- candy melts
Instructions
- In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy, about 2 minutes. Mix in the vanilla. Slowly add the flour, scraping down the sides of the bowl as needed.
- With the mixer still running, slowly pour in the sweetened condensed milk. Once it is fully combined, stir in the chocolate chips.
- Form the dough into 1-inch balls, then shape into eggs by gently flattening each. Place on a wax paper or silicone lined pan, cover loosely with plastic wrap, and refrigerate for a few hours or overnight.
- Melt the candy melts according to the directions. Keep the truffles in the refrigerator, removing 3 or 4 at a time, and dip each into the candy melts with a fork. Gently tap off the excess and place on wax paper, parchment, or silicone mat to let set. Decorate with colored candy melts or sprinkles.