Peanut Butter Truffles

• 2 cups milk chocolate chips
• 12 cup whipping cream
• 2 tablespoons butter
• 12 cup creamy peanut butter
• 34 cup peanuts, finely chopped

1. Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.
2. Add peanut butter; stir until blended.
3. Pour into pie pan.
4. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
5. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
6. Place peanuts in shallow bowl.
7. Roll balls in peanuts; place in petit four or paper candy cups.
8. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.
9. ).
10. Truffles can be refrigerated 2 to 3 days or frozen several weeks.

milk chocolate chips, whipping cream, butter, peanut butter, peanuts

Taken from www.food.com/recipe/peanut-butter-truffles-324719 (may not work)