Chocolate Peanut Butter Truffles or Peanut Butter Cool Whip Balls
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz) whipped topping, thawed
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
- Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.
- Scoop truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. You can then roll in powdered sugar, cocoa powder, coconut, crushed nuts, finely chopped white, milk, or semisweet chocolate, mini chocolate chips, finely chopped cookie...
- Store in refrigerator or freezer