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Ingredients
- 1 package (8 sq.) Baker's semi-sweet baking chocolate
- 1/2 C peanut butter
- 1 tub (8oz) Cool Whip, thawed
- Suggested coatings: powdered sugar, finely chopped pecans, toasted coconut, grated semi-sweet baking chocolate, finely crushed oreos, colored sprinkles
Preparation
Step 1
Microwave chocolate in large microwavable bowl on high for 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Stir in peanut butter until well blended. Cool to room temperature. Gently stir in Cool Whip. Refrigerate 1 hour.
Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in suggested coatings. Store in refrigerator.