Maple Bacon Cookie Dough Truffles Recipes

Steps:

• Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739.
• Prepare a baking sheet by lining it with parchment or wax paper.
• Using a large standing mixer, cream the butter and the sugar together until light and fluffy.
• Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in bacon.
• Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.
• Melt chocolate in double boiler, in the microwave or, as I prefer, in a Crock Pot on low. Dip balls one at a time and coat evenly. [I tried dumping a bunch in the Crock Pot at once but they get soft fast. Alternatively, you could put the balls in the freezer for a few minutes before dipping first so they get good and cold.] Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.
• Put truffles back in fridge until firm. Store in fridge. Enjoy!

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Steps:

• Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
• Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.

Steps:

• Cream butter and sugar together.
• Add remaining ingredients and mix well by hand.
• Roll into bite-size balls.
• Freeze until firm, about 45 minutes.
• Store in a plastic zip-type bag in the freezer.
• Let stand at room temperature 5 minutes before eating.

Steps:

• Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.