Yield: 48 normal sized truffles
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2 cups chocolate chips
1 tub Betty Crocker chocolate frosting
1 teaspoon vanilla
1/4 cup creamy peanut butter (according to the recipe you can also
use marshmallow creme)
24 ounces vanilla flavored (almond bark) or chocolate flavored
candy coating

In large microwavable bowl, microwave chocolate chips, uncovered on HIGH 1 minute;
stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate
can be stirred smooth.

Microwave frosting, uncovered on HIGH 20 seconds; stir into melted chocolate chips.
Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.

Drop chocolate mixture by level tablespoons onto waxed paper lined cookie sheets.
Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon creamy
peanut butter in center. Fold chocolate mixture over filling; shape into egg shape.
(If mixture is too sticky; refrigerate until firm enough to shape) Freeze 30 minutes.

In large bowl, microwave candy coating uncovered on HIGH 1 minutes to 1 minute
30 seconds; stirring until smooth. Dip eggs, one at a time, in candy coating using
fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or
until coating is set. Decorate as desired.

Note:
1 bag of Wilton Chocolate Flavored Candy Melts can be substituted for candy coating. Candy Melts are available
in many flavors and colors, and you can purchase them at Michael's or other craft/food stores.

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