Well this one was a yummy easy one to make – I saw it on Friday…and made it on Friday. I just happened to have just about everything that I needed.
- 1Mix first three ingredients together.
- 2Put it in pie crust.
THIS….was absolutely delish – I will be making this again!
I make these yummy things EVERY year – I actually first saw them on “how sweet it is” Tested it out….delish!!!
After I ‘mix’ up the batter…I let it set in the freezer for a while – it is VERY sticky!!! After I roll them into balls…again I set them in the freezer to ‘set’ again. This makes it a little easier. VERY VERY GOOD! I did Milk Chocolate, and White Chocolate…I used the same melting bowl – therefore…the white chocolate looked a little brownish 😉
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
14 oz can sweetened, condensed milk
3/4 cup milk chocolate chips
To coat: 1 1/2 lbs chocolate disks or chocolate chips
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, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate chips or disks 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
Anything dipped in chocolate is good? Most…yes 🙂 I have to say I absolutely LOVE Nutterbutters…..and oreos hold thier own. Dipped in White chocolate…just sends them over the top in my opinion.
I of course added christmas sprinkles…….I intend on making these again – but dressing them up as Santa – I didn’t really make them fancy – they were just for us at home, still cute.
Yum….and I just happened to have all the ingrediants….check check check!! And I LOVE glazed doughnuts…not to mention I LOVE muffins – best of both?? Yes indeed.
Theses turned out pretty good – I think next time I’d leave them out of the liner and DUNK the entire muffin in the glaze 🙂 because I’m bad like that. They were sort of cakey – reminded me of a cake doughnut. Over all I like them.
For the Muffins:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
For the Glaze:
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- 3/4 teaspoon vanilla
- 2 tablespoons hot water
- Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
- To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
- When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Yields: 12 muffins