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1
Line a baking sheet with parchment paper; set aside.
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2
In a medium size bowl add Dark Chocolate Dreams peanut butter, confectioners' sugar, butter, vanilla extract, salt and unsweetened cocoa powder. Mix together with a spoon and then knead together until well blended.
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3
Roll about a tablespoon size scoop of dough in the palm of your hand to make a ball. Place on prepared baking sheet. If the dough seems too soft to roll, place in the refrigerator for a few minutes to allow it to harden up. Repeat rolling the rest of the dough. Once all of the dough is rolled into balls, place the baking sheet in the freezer for one hour.
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4
Meanwhile in a microwave safe bowl, add chocolate wafers. Microwave for 20 seconds, stir, and microwave in additional 10 second intervals until chocolate is melted.
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5
Remove the baking sheet from the freezer. Skewer each chilled truffle with a toothpick and roll into the melted chocolate. Feel free to press into peanuts or leave plain. I used sprinkles on top. Return truffles to the parchment paper, remove the toothpick and let the chocolate set. Store in an airtight container for up to a week.
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6
Note: I had a little bit of chocolate left, so calories maybe a little less.
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7
Recipe slightly adapted from Peanut Butter & Co.
