1 cup bread cubes
1 cup melted margarine
3/4 cup white sugar
3 eggs
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
4 1/4 cups all-purpose flour
1/2 teaspoon salt
10 scoops milk chocolate coated vanilla ice cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together bread cubes, margarine, 1/2 cup of sugar, 3 eggs and 1/2 cup of sugar. Stir in the bread cubes.
In a separate medium bowl, mix together 1 cup of milk chocolate with 4 tablespoons flour. Spoon mixture into unbaked dough sheets. Cover the dough sheets with parchment or foil, allowing them to brown, and let rise.
After the dough has risen, divide the dough in two, similar ones that are going to be rolled, merge the two rolled doughs, roll the dough up into balls, place them into greased and floured cookie sheets.
Bake for 13 to 15 minutes in the preheated oven, until bottoms are lightly browned. Reduce the amount of sugar to 1/8 cup, brush with warm water, and Bake for 3 to 4 minutes longer, until done. In a small bowl fit into a container, give the dough balls the same 1/8 cup of milk chocolate that the milk chocolate was whisked with.
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