½ c. (1 stick) butter, room temperature
¾ c. packed brown sugar
1 tsp. vanilla
2 c. all-purpose flour
1 can (14 ounces) sweetened condensed milk
½ c. semi-sweet chocolate chips
½ c. finely chopped walnuts or pecans
Colored candy chocolate melts of your choice for coating and decorating
In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts. Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
Shape mixture into 1-inch balls by rolling a spoonful in the palm of your hand. If the dough is too sticky, put your fingers into the flour to stop it from sticking to your fingers. Then shape dough balls into flat little ovals or egg shapes. Alternatively, you can roll the dough out to desired thickness, on a floured surface, about ½ inch thickness and use egg shaped cookie cutters to shape the dough to look like flat eggs. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
Melt the candy melts according to the directions on the bag. Dip the cookie dough egg truffles 3-4 at the time into the chocolate, shake off extra and place on parchment paper. Let the truffles sit until hard, about 15 minutes. Once set, melt remaining candy melts. Place in a small baggies and cut a small hole in one corner. Carefully drizzle chocolate over truffles. Store in the refrigerator and serve cold. These can also be frozen for longer storage.