Fudgy Truffle Eggs

Prep Time:35 Mins | Total Time:3 Hrs | Makes:48 truffles

Make homemade Easter eggs in a flash with just 5 ingredients.

2 cups (500 mL) semisweet chocolate chips

1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting

1 tsp (5 mL) vanilla

1/4 cup (50 mL) creamy peanut butter or marshmallow creme

24 oz (680 g) vanilla-flavoured (almond bark) or chocolate-flavoured candy coating

In large microwaveable 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 tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in centre. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
In large bowl, microwave candy coating uncovered on High 1 minute 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.

Special Touch : Use your creativity to make one-of-a-kind Easter eggs.