Butter Ball Chiffons

Butter Ball Chiffons

1 cup butter, softened
¼ cup confectioners’ sugar
1 package (3.4 oz.) instant lemon pudding mix
2 teaspoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
2 Heath candy bars (1.4 oz. each), chopped (see my tip)

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the pudding mix, water and vanilla.

Gradually add flour. Stir in nuts and chopped candy bars.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 325 for 12-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

Yield: 5 dozen

Tip: I used medium cookie scoop for the first batch. I used the small scoop after that because I wanted to see if there was a difference in taste/flavor. They were both yummy. The smaller ones were fun due to just popping them in to your mouth. When I make these again, I will use the small scoop.

I did not have Heath Candy bars, but I had a bag of Heath chocolate bits so I used ½ cup (which is more than the 2 candy bars called for, 1/2 cup sounded good enough)

I used pecans, which I toasted first.

I froze half the balls for later baking.

I will include a photo below of how I store these dough balls in the freezer.