Chocolate and Peanut Butter Truffles

  • 3/4 cup (1 1/2 sticks) butter (no substitutes)
  • 1 cup REESE'S peanut butter chips
  • 1/2 cup HERSHEY'S cocoa
  • 1 can (14 oz) sweetened condensed milk (not evaporated milk)
  • 1 tbsp vanilla extract
  • HERSHEY'S cocoa or finely chopped nuts or graham cracker crumbs
  1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.
  2. Add cocoa; stir until smooth.
  3. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.
  4. Remove from heat; stir in vanilla.
  5. Refrigerate 2 hours or until firm enough to handle.
  6. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.
  7. Refrigerate until firm, about 1 hour.
  8. Store, covered, in refrigerator.