- 8 squares semi-sweet baking chocolate
- ½ cup peanut butter
- 8 ounces cool whip, extra creamy, thawed
ingredients
directions
1. Microwave chocolate on high 2 minutes or until almost melted, stirring after 1 minute.
2. Add peanut butter; stir until well blended. Cool at room temp. Gently stir in cool whip. Refrigerate 2 hours.
3. Scoop truffle mix with melon baller, then shape in 1" balls.
4. Roll in suggested coatings (powdered sugar, cocoa, pecans, sprinkles, oreos, roasted coconut). Store in refrigerator.
