Baked Hazelnut Truffles

 

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

• 1 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.
• 2 Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
• 3 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.
• 4 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.