Chocolate Easter Eggs Filling Truffles – Julie Wessman
1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups powdered sugar, divided
1 cup flaked coconut
1/2 cup finely chopped walnuts
cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners’ sugar and mix well. Stir in coconut and nuts.Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners’ sugar; knead in enough of the remaining confectioners’ sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.
Dip in Chocolate
Dip or Roll
Dip truffles in melted Chocolate, White chocolate, or colored candy melts. Add decorations before the chocolate hardens.
Roll truffles in cocoa, nuts, sprinkles, coconut, chopped candy bars…whatever you can think of!