BAKED HAZELNUT TRUFFLES

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Baked Hazelnut Truffles image

Attractive bite-sized cookies capture the decadent flavor of truffle candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 42

Number Of Ingredients 10

4 oz semisweet baking chocolate
1/4 cup butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons hazelnut liqueur
2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup chopped hazelnuts (filberts)
About 40 milk chocolate stars
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil
Betty Crocker™ candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. In large microwavable bowl, microwave baking chocolate and butter uncovered on Medium (50%) 2 to 3 minutes, stirring once, until softened. Stir in condensed milk, liqueur, flour and hazelnuts. Cover and refrigerate until firm, about 30 minutes.
  • Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
  • Bake 7 to 8 minutes or until dough is shiny and set but still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool about 30 minutes.
  • In small microwavable bowl, microwave white vanilla baking chips and oil uncovered on Medium (50%) 1 minute to 1 minute 15 seconds, stirring once, until softened. Stir until smooth. Dip top of each cookie into melted mixture; immediately top each with candy sprinkles while mixture is still soft. Let stand until coating is set.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 6 g, TransFat 0 g

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