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Ingredients

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)

Nutrition Info

159.5 calories carbohydrate: 19.1 g cholesterol: 7.5 mg fat: 9.9 g fiber: 0.9 g protein: 2.5 g saturatedFat: 5.1 g servingSize: - sodium: 24.7 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

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.

50 servings

I love this recipe because when I get bored I go to my kitchen. What I do there is bake yummy treats.