- 1 pkg (8 squares) semi-sweet baking chocolate
- 1/2 cup peanut butter
- 1 tube (8 oz) cool whip whipped topping, thawed
- 1/4 cup powdered sugar
Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Stir in peant 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 refrigerator. Makes 3 doz. or 12 servings, 3 truffles each
Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.