A co-worker brought these in. After giving them a try I was not surprised to learn they were from Paula Deen. A few years ago another co-worker made bourbon brownie balls by cooking a brownie recipe on low heat until it dried out and then using a mix of dried brownie crumbs mixed with some bourbon to ball them up and then dip them in chocolate. I think both recipes prove you can make anything tasty by rolling it into a ball and dipping it in chocolate.
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semi-sweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.