Candy Cane Cookie Dough Truffles

Candy Cane Cookie Dough Truffles 8 Tablespoons butter, softened 3/4 cup brown sugar 1 - 14 ounce can sweetened condensed milk 1 teaspoon peppermint extract 2 1/2 cups flour 1/2 cup mini chocolate chips 1 cup crushed candy cane pieces pink gel food coloring (optional) 2 - 10 ounce packages chocolate melts Cream together the butter and sugar in a large mixing bowl. Beat in the sweetened condensed milk and peppermint extract. Slowly add the flour until combined. Add a little bit of gel food color with a toothpick and stir until you get the desired color. Stir in the chocolate chips and candy cane pieces by hand. Roll the dough into 72 even balls. Place on a baking sheet covered with parchment paper. Freeze for at least 30 minutes. Melt the chocolate according to the package directions. Stir until melted and creamy. Use a toothpick to dip the truffles. Place on the parchment paper. Twist out the toothpick. Let set. Repeat with all the truffles. Spoon the leftover chocolate into a plastic baggie. Cut a small tip of one corner. Drizzle over the truffles to hide the toothpick mark. Let set completely. Store in a sealed container on the counter or the refrigerator. These can also be frozen for later.