(makes 20 truffes)
½ cup unsalted butter, room temperature
3/4 cup packed light brown sugar
1 Tbsp vanilla extract
1 cups AP flour
¼ teaspoon salt
1/3 cup miniature chocolate chips
8oz. Semi-sweet chocolate
Sprinkles for decorating
Cream together butter and sugar. Add other ingredients and stir to combine fully. Take a small amount of dough and roll it into your hand to make a nickel sized ball. Place balls on a parchment lined cookie sheet. Make miniature sized meatballs. Chill in refrigerator or freezer until firm. The colder the balls the easier to dip in chocolate.
Over a double boiler, melt chocolate. Remove chocolate from heat and allow it to cool for a minute.
Dip chocolate in small batches and as the chocolate starts to set, sprinkle on sprinkles .