Peanut Butter Truffles

1. 1

   Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.

2. 2

   Add peanut butter; stir until blended.

3. 3

   Pour into pie pan.

4. 4

   Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.

5. 5

   Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.

6. 6

   Place peanuts in shallow bowl.

7. 7

   Roll balls in peanuts; place in petit four or paper candy cups.

8. 8

   (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.

9. 9

   ).

10. 10

    Truffles can be refrigerated 2 to 3 days or frozen several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.