Prep Time: 10 minutes | Cook Time: 2 minutes
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1 8-oz container frozen whipped topping, thawed
- 1/4 cup chopped peanuts
In a large microwavable bowl, melt the chocolate chips until melted and smooth, about 2 minutes, stirring every 30 seconds.
Stir in the peanut butter and cool to room temperature. Stir in the whipped topping and place in the fridge for 1 hour.
When the mixture is ready, scoop and form into 1-inch balls with your hands. Roll in peanuts and chill. Serve.
If you want a hazelnut truffle, substitute nutella for peanut butter and roll in chopped hazelnuts.
Keep the truffles in an air-tight container in the fridge.
Serve these Peanut Butter Truffles as a dessert for Grilled Lamb Chops.