Chocolate and Peanut Butter Truffles

Combine butter, peanut butter chips, and cocoa in a heavy-bottomed saucepan over medium heat, stirring frequently until completely melted and smooth.

Remove from heat and stir in the sweetened condensed milk and vanilla extract until well combined and the mixture is creamy.

Pour the mixture onto a parchment-lined 8x8-inch baking pan and allow to cool to room temperature, about 10 minutes.

Once cooled and firm enough to handle, use a small melon baller or rounded measuring spoon to scoop out portions of the mixture.

Roll each portion between your palms into a smooth, round ball approximately 1 inch in diameter.

Place the coating ingredient (cocoa, chopped nuts, or graham cracker crumbs) into a shallow dish.

Roll each truffle in the coating until evenly covered on all sides, shaking off excess.

Transfer finished truffles to a parchment-lined plate or airtight container and refrigerate until serving.