In a microwave-safe bowl, melt 1 cup dark chocolate chips with 1/2 cup sweetened condensed milk in 20-second intervals, stirring until smooth.

Stir in 1/4 cup cocoa powder until the mixture thickens into a dough. Chill for 30 minutes.

Roll the dough into 1-inch balls.You should be able to form 7-8 truffles. Chill again while preparing the peanut butter truffles.

In a mixing bowl, combine 1/2 cup peanut butter, 2 tablespoons softened butter, and 1/2 cup powdered sugar. Mix until smooth and firm enough to handle.

Roll into 1-inch balls (makes about 5-6). Chill for 20 minutes.

Once the truffles have chilled, it is time to  dip them in chocolate.

Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl until smooth.

Dip each truffle, fully coating them, and place on parchment paper. Chill until set.

Melt 1/4 cup white candy melts and tint with several drops of yellow food coloring.

Drizzle the yellow-tinted white chocolate over the dipped truffles using a spoon or piping bag. Add a different design for the fudge and peanut butter truffles to make them easy to tell apart.

Place back in the refrigerator to set until ready to serve.

Melt 1/2 cup of white candy melts with a few drops of red food coloring in a microwave-safe bowl, stirring until smooth. Repeat with green and blue for the other portions.

Using a candy mold, coat the interior of each cavity with a thin layer of melted colored white chocolate (rotate between pink, green, and blue).Note: You want 6 candies for each color. Chill molds for 5 minutes.

Fill each cavity halfway with caramel sauce, then seal with more melted candy melts to encase the filling. Chill molds for 20 minutes, or until fully set.

Once the candy has hardened remove the mold and serve.