Peanut Butter Truffles

• 1 12 cups milk chocolate, finely chopped
• 12 cup whipping cream
• 34 cup smooth peanut butter
• 1 teaspoon vanilla
• 1 14 cups peanuts, preferably honey roasted

1. In a saucepan, set over low heat, place chocolate and cream.
2. Watching very carefully, stir continuously until chocolate is nearly melted.
3. Remove from heat and whisk until completely melted.
4. Whisk in peanut butter and vanilla.
5. Transfer to a bowl, and refrigerate until firm enough to form into balls, 2 1/2 - 3 hours.
6. Meanwhile, place peanuts in food processor and pulse until finely chopped.
7. Then place in a wide shallow dish (a pie plate wold work well), Using your hands, form mixture into 3/4 inch balls, then roll in peanuts to cover.
8. Refrigerate on a waxed paper lined tray until firm.
9. Store in an airtight container for up to 1 week or freeze.

milk chocolate, whipping cream, smooth peanut butter, vanilla, peanuts

Taken from www.food.com/recipe/peanut-butter-truffles-344238 (may not work)