Prepare loaf pan (about 3.5 x 7) with parchment. Lightly spray with oil.

In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Immediately pour into loaf pan and tap hard to level. Refrigerate at least an hour.

Remove from pan by pulling on parchment. Slice into cubes 5 by 9. (This size is perfect for rolling in celophane papers.) Roll into balls; place on parchment-lined baking sheets. Refrigerate again while preparing the tempered chociolate.

Tempered Chocolate: Finely chop chocolate. Put 2/3 in glass bowl and microwave in 30 sec bursts stirring each time until it melts and reaches 115 to 120. Add remaining chocolate in thirds, stirring after each addition until fully melted. End temp should be about 85-88. The chocolate is now tempered and ready to use.

Dip candies in chocolate. Place back on on parchment lined baking sheet. Sprinkle each dipped candy with sprinkles immediately. Let stand until set. Wrap. Store in an airtight container.

NOTE: These turned out a bit on the soft side last time I made (12/16/14) Should I add jmore powdered sugar?