Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
50
Yield:
50 servings
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line baking sheets with waxed paper.

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  • 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.

Cook's Notes:

No matter which method you use to melt chocolate, be sure to stir frequently to avoid burning or hot spots in the chocolate.

Walnuts can be substituted for pecans.

Editor's Note:

There is a potential risk of foodborne illness from the consumption of raw flour.

Nutrition Facts

160 calories; protein 2.5g; carbohydrates 19.1g; fat 9.9g; cholesterol 7.5mg; sodium 24.7mg. Full Nutrition
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