In a mixing bowl, beat together 1/2 cup of room temperature butter and 1 cup of brown sugar on medium-high speed until light and fluffy.

Gradually mix in 1 1/2 cups of heat-treated all-purpose flour, 1 can of sweetened condensed milk, and 1 teaspoon of vanilla extract until well blended.

Gently stir in 1/2 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts or pecans, if using.

Cover the bowl with plastic wrap and refrigerate the cookie dough for about 1 hour, until firm.

Scoop the dough using a tablespoon and roll into 1-inch balls or shape them into eggs using cookie cutters.

Chill the shaped truffles for an additional 15-20 minutes in the refrigerator.

Melt the colored candy melts according to package instructions.

Dip each chilled truffle into the melted candy melts and allow excess coating to drip off.

Allow the coated truffles to set on parchment paper for about 15 minutes until the candy hardens.

Transfer the truffles to an airtight container and store in the refrigerator until ready to serve.