Cookie Dough Truffles

Ingredients

• ½ cup (125 mL) butter, softened
• ¾ cup (175 mL) brown sugar, packed
• 1 tsp (5 mL) pure vanilla extract
• 1 ¼ cups (300 mL) graham cracker crumbs
• 1 ½ cups (375 mL) Robin Hood oats
• ¼ tsp (1 mL) salt
• 1 can (300 mL) Eagle Brand regular or low fat sweetened condensed milk
• 1 cup (250 mL) semi-sweet chocolate chips
• 1 ½ lbs (680 g) milk, white or dark chocolate, melted

Instructions

1. First, line baking sheets with parchment paper. Then, in a large bowl, cream butter and sugar together using an electric mixer until the mixture is light and fluffy, for about 1-2 minutes. Stir in the vanilla and then mix in the graham cracker crumbs, oats and salt. Once it's all combined, add in the sweetened condensed milk, mixing well. Next, stir in the chocolate chips and then freeze the dough for 30 minutes, or until firm. When ready, roll the dough into 1” (2.5 cm) balls and freeze these for 30 minutes, or until firm. Dip cookie dough balls into melted chocolate to cover, allowing excess chocolate to drip off. Return to baking sheet and chill in refrigerator or freezer until set. Serve cold.

Notes