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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 60 |
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A cross between a cookie and a candy, these are rich, easy and impressive. Dark chocolate balls similar to truffles drizzled with white chocolate, perfect for a shower or holiday tray when served in mini muffin cups. From Pillsbury Bake-Off, this recipe paid Mary Anne Tyndall $50,000 in 1994. Ingredients:
1 (12 ounce) package semi-sweet chocolate chips (2 cups) |
1/4 cup butter |
1 (14 ounce) can sweetened condensed milk (not evaporated) |
2 cups flour |
1/2 cup finely chopped nuts, if desired (i skip the nuts) |
1 teaspoon vanilla |
60 milk milk chocolate kisses (hershey's kisses or hugs) or 60 white and chocolate striped candy hershey chocolate kisses, unwrapped (hershey's kisses or hugs) |
2 ounces white chocolate baking bar or 2 ounces vanilla candy coating |
1 teaspoon shortening or 1 teaspoon oil |
Directions:
1. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth (mixture will be stiff). Add sweetened condensed milk; mix well.
2. In large bowl, combine flour, nuts (if desired), chocolate mixture and vanilla; mix well.
3. Shape (scant) one tablespoon dough (use measuring spoon) around each candy kiss, covering completely.
4. Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will firm as they cool. Remove from cookie sheets.
5. Cool 15 minutes or until completely cooled.
6. In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth.
7. Drizzle over cooled cookies.
8. Store in tightly covered container.
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