Butterscotch Truffles

Directions

• Spray a baking dish with nonstick spray. (size doesn’t matter) Set aside.
• In a saucepan over medium heat, heat the Hiland butter, brown sugar, and Hiland heavy cream. Whisk continuously for about 12 minutes.
• Remove from heat and pour into the baking dish. Let cool completely. You can place it in the fridge to speed up the process.
• Once cooled, melt the chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
• Prepare a baking sheet with parchment paper or spray with nonstick spray. Using a cookie scoop or spoon, scoop out the butterscotch mixture and roll into a ball. About 1 Tablespoon size but you can make any size you like. Dip the ball into the melted chocolate and coat the entire ball. Using a fork and/or a toothpick, shake off the excess chocolate and place onto the baking sheet.
• Place back in the fridge to set and then enjoy!