Preparation / Directions:
Melt chips with whipping cream and butter in medium saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 1 hour, stirring occasionally.
Shape about 1 tablespoon of mixture into 1 1/4-inch ball. Repeat with remaining mixture. Place balls on waxed paper.
Place peanuts in shallow bowl. Roll balls in peanuts; place in small candy cups. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.) Truffles can be refrigerated 2 to 3 days or frozen several weeks. Makes about 36 truffle
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