Chocolate and Peanut Butter Truffles

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
Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.  Add cocoa; stir until smooth.  Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.  Remove from heat; stir in vanilla. Refrigerate 2 hours or until firm enough to handle.  Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.  Refrigerate until firm, about 1 hour.  Store, covered, in refrigerator.
 * About 3-1/2 dozen candies