Peanut Butter Truffles


  • 1 (12-oz) package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • 3 tablespoon creamy peanut butter
  • 3/4 cup finely chopped, lightly salted roasted peanuts


Microwave the first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes. Then beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm. After 2 hours, shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped FERIDIES peanuts. Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days. Makes about 2 dozen.

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