Easter Egg Cookie Dough Truffles

Walk it's practically finished.

Ugh..do not think you should, yet this is formally one of the coldest, snowiest winters in the previous 150 years 🙂 and I'm so excited spring is practically here. I anticipate spring each year. New warmth, new life, fresh starts… .its constantly extraordinary when spring arrives. Another reason I anticipate spring is for Easter.

Consistently at around this time, I sit at my workstation and marvel what I will convey to my vacation gatherings to overwhelm everybody.

Raise your hand on the off chance that you are as fixated on treat mixture as I am! I made treats constantly (like somewhere around a clump seven days) only for the reason to sneak a snack or two of treat batter!

Easter is similarly as great a reason as any. Given how well my last year's Easter egg treat mixture truffles ran down with you and my relatives, I have chosen to return to that formula and put another progressively happy turn on it. So I'm overly fixated on these Easter Egg Cookie Dough Truffles!

They remain together impeccably, and they plunge flawlessly. What's more, the lines on top are simply made by diminishing the chocolate with a smidgen of vegetable shortening, and afterward showering with a fork.

Also try our recipe Chocolate Chip Cookie Dough Truffles

These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!

Ingredients

• ½ cup (1 sticks) butter, room temperature
• ¾ cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 can (14 ounces) sweetened condensed milk
• ½ cup semi-sweet chocolate chips
• ½ cup finely chopped walnuts or pecans
• Colored Candy Chocolate Melts of your choice for coating and decorating

Instructions

1. In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts.
3. Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
4. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
5. Then shape dough balls into flat little ovals or egg shapes, ( they look much better flat)
6. 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.
7. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
8. Melt the candy melts according to the directions on the bag.
9. 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.
10. Once set, remelt remaining candy melts. Place in a small baggies and cut a small hole in one corner. Carefully drizzle chocolate over truffles.
11. Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Source : https://bit.ly/2FCGqG4

Read more our recipe Mango Margarita (No Sugar Added)