Chocolate-Peanut Butter Truffles

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/2 cup creamy peanut butter
• 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
• suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped PLANTERS Peanuts, multi-colored sprinkles, BAKER'S ANGEL FLAKE Coconut, finely crushed cookies, grated BAKER'S Semi-Sweet Baking Chocolate

1. Microwave chocolate in microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute.
2. Stir until chocolate is completely melted.
3. Add peanut butter; stir until well blended.
4. Cool to room temperature.
5. Gently stir in whipped topping.
6. Refrigerate 2 hours.
7. Scoop truffle mixture with melon baller or teaspoon, then shape each scoop into 1-inch ball.
8. Roll in suggested coatings.
9. Store in tightly covered container in refrigerator.

chocolate, peanut butter, cool, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-truffles-68955.aspx (may not work)