In a large mixing bowl, use an electric mixer to cream together ½ cup of room temperature butter and ¾ cup of packed brown sugar on medium-high speed until light and fluffy, about 2 minutes.

Add 2 cups of all-purpose flour, 1 can of sweetened condensed milk, and 1 teaspoon of vanilla extract to the creamed mixture.

Stir in ½ cup of semi-sweet chocolate chips and ½ cup of chopped nuts, if using.

Cover the dough tightly with plastic wrap and refrigerate for about 1 hour.

Once chilled, flour your hands to prevent sticking and roll the dough into 1-inch balls or flat egg shapes.

Cover the shaped dough with wax paper or plastic wrap and refrigerate for another 15 to 20 minutes.

Melt the colored candy melts according to package instructions in a microwave-safe bowl.

Using a fork or toothpick, dip the chilled truffles into the melted candy and place them on parchment paper to harden.

If desired, drizzle remaining melted candy over the set truffles for decoration.