Chocolate Peanut Butter Truffles - cooking recipe

Ingredients

1 c. Reese's peanut butter chips
3/4 c. butter or margarine
1/2 c. Hershey's cocoa
1 (14 oz.) can Eagle Brand milk (not evaporated milk)
1 Tbsp. vanilla

Preparation

In a heavy saucepan over low heat, melt chips with butter. Stir in cocoa until smooth.
Add sweetened condensed milk and vanilla.
Cook and stir until thickened and well blended, about 4 minutes.
Remove from heat.
Chill 2 hours or until firm enough to handle.
Shape into 1-inch balls.
Roll in finely chopped nuts, unsweetened cocoa, graham cracker crumbs, coconut or powdered sugar.
Chill again until firm.
Store, covered, in refrigerator.