Betsy 5 dozen
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 tsp. vanilla
- 2 cups flour
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans
- 1 1/2 pounds chocolate bark candy coating, melted
1. Cream butter and brown sugar until smooth; add vanilla.
2. Gradually mix in flour and alternate with milk.
3. Stir in chocolate morsels and pecans, blending well.
4. Shape into 1-inch balls; place on waxed paper and chill 2 hours. Note: This dough is sticky; coat fingers with flour to make it easier to roll.
5. Melt bark coating in double boiler.
6. Using two forks, dip cookie balls into melted bark; place on waxed paper and chill to set. Refrigerate at least one hour before serving.
Connie Pfaffengut Gunderson gave me this recipe.
