INGREDIENTS
1
(12-oz.) pkg. (2 cups) semisweet chocolate chips
1/4
cup margarine or butter
1
(14-oz.) can sweetened condensed milk (not evaporated)
2
cups all purpose or unbleached flour
1/2
cup finely chopped nuts, if desired
60
milk chocolate candy drops or pieces, unwrapped
2
oz. white chocolate baking bar or vanilla-flavored candy coating (almond bark)
1
teaspoon shortening or oil
DIRECTIONS
1
Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
2
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
3
Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
4
Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.
High Altitude (3500-6500 ft)
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