½ cup (1 chopsticks) butter, room temperature
1 cup of packed brown sugar
1 teaspoon vanilla,
2 cups, multi- purpose flour
1 can (14 oz) sweetened condensed milk
cup sweet chocolate chips
½ cup fine chopped walnuts or US nuts
1 lb Dark chocolate coating candy
In a bowl, mix butter and sugar over medium high speed until light and thin, about 2 minutes.
Whisk the flour with sweetened condensed milk and vanilla until it sticks and whisk well after each addition.
Add chocolate chips and nuts.
Cover with plastic wrap and put in the refrigerator for about an hour, or until it is solid enough to handle.
Mix the mixture into 1 inch balls by wrapping a spoon in the palm of your hand, as the dough is sticky, wrapping your fingers in the flour. This will make it easier to roll.
Place it on baking sheets lined with paper. Cover and refrigerate for 15-20 minutes or until frozen.
In a bowl dissolve the dark chocolate paint.
Dip biscuit dough balls in chocolate and put them on the butter paper.
Let the truffles sit until hard, about 15 minutes.
Once put in, return the remaining candy plate.
Put in a small bag and cut a small hole in one corner.
Carefully spray the chocolate over the truffles.
Store in the refrigerator and serve cool. It can also be frozen for longer storage