I am not sure where we found this recipe, but it was one of the first truffle recipes we tried.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Gradually add flour, alternately with sweetened condensed milk, beating well after each addition.
Stir in the chocolate chips and walnuts.
Shape into 1-in. balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 hours or until firm.
In a double boiler, melt candy coating; stir until smooth.
Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies.
Store in the refrigerator.