1/2 cup peanut butter
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
Suggested Coatings:
Powdered Sugar, finely chopped Planter's Peanuts, Baker's Angel Flake Coconut, cookie crumbs, grated Baker's Semi-Sweet Baking Chocolate or multi-colored sprinkles
Stir in peanut butter until smooth. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
Scoop truffle mixture with melon baller or teaspoon, then shape into 1-in. balls. Roll in suggested coatings. Store in refrigerator.
Easy Truffle Squares: Prepare truffle mixture as directed. Spread in foil-lined 8-in. square pan. Refrigerate 1 hour. Lift out of pan onto cutting board; cut into 1-in. squares. Press squares in suggested coatings.