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. Yield- 5-1/2 dozen.
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