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Chickie Chocolate Brownie Truffles
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Chickie Chocolate Brownie Truffles
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These super cute chick treats are made with a no-bake chocolate truffle and coated with candy coating and colored coconut. These treats will be adorable in your Easter basket or wrapped up and given as gifts. You can also make them into cake pops if you like. They keep in the fridge for 1 week.

Prep time
12 chicks
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Chickie Chocolate Brownie Truffles
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Yield :
12 chicks


  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 2 tablespoons French Vanilla coffee creamer
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour*
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • Optional: lollipop sticks
  • 1 cup shredded coconut
  • Yellow liquid food coloring
  • 1 package (12 oz) yellow candy melts
  • Candy eyes
  • Orange chocolate covered sunflower seeds


  1. In a medium bowl cream together butter and both sugars with an electric mixer until light and creamy, about 2 minutes. Add creamer and vanilla. Add flour, cocoa, and salt. Mix until combined.
  2. Use 1 tablespoon scoop to portion dough and roll into a ball. Place on a parchment lined baking sheet and freeze for at least 15 minutes.
  3. Add coconut and a few drops of yellow food coloring to a plastic bag. Shake to combine. Pour into a small bowl. Set aside.
  4. Melt candy melts according to package directions.
  5. Insert lollipop stick into frozen dough ball. Dip into melted candy melt. Let excess drip off. Immediately roll in the coconut, pressing coconut into the candy coating. Remove from stick and place on baking sheet.
  6. Dip candy eyes and orange sunflower seeds in candy coating and press to adhere to make eyes and nose. Keep chilled until ready to serve.


Recipe developed for Imperial Sugar by Bree Hester

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