Chocolate and Peanut Butter Truffles


 * 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

Directions

 * 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.