Ingredients

The following ingredients have 4 Servings
  • 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
  • 1/4 cup margarine or butter
  • 1 (14-oz.) can sweetened condensed milk (not evaporated)
  • 2 cups all purpose or unbleached flour
  • 1/2 cup finely chopped nuts, if desired
  • 1 teaspoon vanilla
  • 60 milk chocolate candy drops or pieces, unwrapped
  • 2 oz. white chocolate baking bar or vanilla-flavored candy coating (almond bark)
  • 1 teaspoon shortening or oil

Instruction

  • Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
  • Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
  • Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.