Easter Cookie Truffles

200g Eet-Sum-Mor biscuits, crushed
100g icing sugar
150g Medium fat cream cheese, at room temperature
120g smooth peanut butter
300g dark chocolate, chopped
Sprinkles, optional
Sea salt flakes, optional

Add the crushed biscuits, icing sugar, cream cheese, and peanut butter in a large mixing bowl. Using a spatula or wooden spoon mix until combined.

Scoop up a tablespoon of the mixture and shape it into an egg. Do this with the remaining mixture and place it on a tray. Refrigerate for 30 minutes or until firm.

Add the chopped chocolate to a bowl and microwave at 30-second intervals, stirring until melted.

Place each egg onto a fork and submerge it into the melted chocolate until each is coated. Place coated egg on baking paper and allow the chocolate to set.

Drizzle the remaining chocolate over each egg, and sprinkle with salt flakes or chocolate sprinkles. Enjoy!

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