Chocolate and Peanut Butter Truffles

Makes about 3-1/2 dozen candies.

Ingredients

• 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

Procedures

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.