Ingredients
- 1 pkg(8sq) semi-sweet baking chocolate
- 1/2 cup peanut butter
- 1 tub(8oz) thawed cool whip
Preparation
Step 1
microwave 1 pkg(8 sq) semi-sweet baking chocolate in large bowl on high for 2 min or until chocolate is almost melted, stirring after i1 minute. stir until chocolate is completely melted.
stir in peanut butter until well blended. cool to room temperature. gently stir in 1 tub thawed cool whip whipped topping.
scoop truffle mixture with melon baller or tsp, then shape into 1 inch balls. roll in suggested coatings. store in refrigerator. makes 3 dozen
suggested coatings;
powdered sugar, finely chopped nuts, coconut, grated semi-sweet baking chocolate, finely crushed nabisco cookies, colored sprinkles
**super nutty chocolate truffles;
mix and refrigerate truffle mixture as directed, using chunky peanut butter. shape into balls. roll in finely chopped peanuts.