This is a variation of a recipe that I found in a Southern Living cookbook years ago and is one of my favorites. These are super sweet but oh so sinful! When I am making these to take somewhere, Tony sneaks them out of the refrigerator so I always have to make a double batch!1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup thawed egg substitute (this is the key to keeping the dough the kind you can safely eat raw)
1 tsp. vanilla (I use Mexican vanilla because I think it is the very best)
1 1/4 cups flour
1 (12 oz.) package miniature semisweet chocolate morsels
1/2 package chocolate almond bark
Beat butter at medium speed with electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels. Cover and chill 30 minutes.
Shape mixutre into 1 inch balls and place on wax paper lined cookie sheet. Cover (with wax paper)and freeze balls until very firm. Place a few cubes of almond bark in a 1-quart glass bowl; melt in microwave for 1 minute, then stir. Melt again for 30 seconds and stir. If bark is not melted, continue microwaving in 30 second increments. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store truffles in refrigerator 2 to 3 days.
Prep Time: 10 minutes plus chilling time
TIP OF THE DAY: If you have never used almond bark before do NOT be scared- it's super easy to work with. It can usually be found in your store next to the chocolate chips and comes in both chocolate and white chocolate. When melting it in the microwave, be sure to use a microwave safe bowl and only melt a few squares at a time. If it starts to get clumpy, microwave it again for a few seconds until it melts.
Tomorrow's Daily Special: Super Simple Peanut Butter Cup Cookies
