Peanut Butter Chocolate Truffles
| 1 pkg. chocolate chips | | 1/2 cup peanut butter | | 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed | | 1/4 cup powdered sugar |
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| MELT Chocolate; I like to do this best in a double boiler.
| | STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
| | SCOOP peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.
| | Variation - Easy Truffle Squares
Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Prepare truffle mixture as directed. Spread into prepared pan. Refrigerate 1 hour. Lift truffle mixture out of pan onto cutting board, using foil handles; cut into 1-inch squares. Press squares in sugar, turning to evenly coat all sides. |
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