2 cups milk chocolate chips*
1/2 cup whipping cream
2 tablespoons butter
1/2 cup creamy peanut butter **
3/4 cup finely chopped peanuts


Melt chips with whipping cream and butter in medium saucepan over low heat, stirring occasionally
Whisk in peanut butter until blended
Pour into pie pan (I left in pot)
Refrigerate until mixture is fudgy, but soft, about
1 hour, stirring occasionally ***

Shape about 1 tablespoonful of mixture into
1 1/4 inch ball
Repeat with remaining mixture
Place balls on wax paper

Place peanuts in shallow bowl
Roll balls in peanuts, place in small candy cups ****

Truffels can be refrigerated 2 - 3 days and frozen for several weeks

Makes about 36 truffels


* I used a mixture of white and milk chocolate
** I used the chunky kind
*** I forgot the 'stirring' but it did no harm
**** Couldn't find small enough cups, so keep them frozen in a square baking dish. Used pecans, as forgot to buy peanuts