Chocolate & Peanut Butter Truffles
Ingredients
- 3/4 cup butter no substitutes
- 1 cup REESE'S Peanut Butter Chips
- 1/2 cup HERSHEY'S Cocoa
- 1 can sweetened condensed milk 14 oz. (not evaporated milk)
- 1 tablespoon vanilla extract
- HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs
Instructions
- Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.
- Add cocoa; stir until smooth.
- Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.
- Remove from heat; stir in vanilla. 2.
- Refrigerate 2 hours or until firm enough to handle.
- Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.
- Refrigerate until firm, about 1 hour.
- Store, covered, in refrigerator.