Recipe by thecookandbaker
"This is a great recipe to use for holidays! I give it out to friends and family at Christmas time."
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2 (16 ounce) boxes
1 (14 ounce) can
sweetened condensed milk
2 1/2 cups
1 (14 ounce) package
1 (24 ounce) bag
These are a lovely little truffle, which taste kind of like an almond joy, but with walnuts instead of the almonds. Couple of notes about the recipe: I made a half batch and got close to 60 truffles (using my 1" cookie scoop), so the 36 truffles for a full batch has to be incorrect. It didn't say what kind of chocolate chips to use (milk chocolate, semi-sweet, dark, etc), so I used a 12 oz. package of semi-sweet. It wasn't quite enough to coat all 60 of my truffles, so I quickly melted two cubes (from a 24 oz. package / 12 cubes per package) of chocolate bark. Also want to mention that I used my electric mixer to beat the butter, powdered sugar and condensed milk - but then switched to a wooden spoon when stiring in the coconut and walnuts. It was REALLY thick, and hard to mix (I actually broke the little wooden spoon that I was using), so I added a splash of milk and switched to a heavier wooden spoon to mix the rest. To decorate, I melted a cube of white chocolate in the microwave and put it in a Wilton disposable decorator bag fitted with a #3 tip. Just a litle drizzle over the truffles really makes them pretty.
This recipe makes about 60 pieces, give or take. Delicious Almond (walnut) Joy taste.
I made these today and while the flavour is good the prep time and ready in time are way off. I really should have gone with my instinct about the number of truffles that this recipe makes as well. I rolled and rolled the one inch balls and was so frustrated, I ended up with 120 before I gave up and put the last quarter of the dough in the freezer for future use. Would I make these again? Yes, but perhaps cut the recipe down to one quarter. The only change that I made was to use pecans instead of walnuts. Thanks, I'm sure that the family will love them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 180
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