Cookie Dough Truffles

Cookie Dough Truffles

adapted from My Kitchen Cafe

½ cup butter, softened

¾ cup packed brown sugar

2 1/4 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Carmelized Butternut Squash

2 Medium Butternut Squash
6 T unsalted butter, melted
1/4 C. Brown Sugar
1 1/2 t kosher salt
1/2 t freshly ground pepper

Heat oven to 400. Cut off ends of squash and discard. Peel and cut in half lengthwise. Remove seeds and cut into 1 1/2" cubes.

Place on rimmed baking sheet. Add butter, sugar, and salt & pepper. Toss with hands and spread into a single layer. Roast 45-55 minutes until tender and glaze begins to caramelize. Turn a few times so it browns evenly. Can make ahead and re-heat. serves 6-8.

This is absolutely Delicious! My kids gobbled it up!