CHOCOLATE PEANUT BUTTER TRUFFLES

PREP: 20min., plus refrigerating
1 pkg. (8 sq.) BAKER'S Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Suggested coatings: powdered sugar, finely chopped PLANTERS Pecans, toasted BAKER'S ANGEL FLAKE Coconut, grated BAKER'S Semi-Sweet Baking Chocolate, finely crushed NABISCO Cookies, colored sprinkles

MICROWAVE chocolate in large microwavable bowl on HIGH for 2 min.
or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hr.
scoop truffle mixture with melon baller or teaspoon, then shape into 1 in. balls.

Roll in suggested coatings. Store in refrigerator. Makes 3 dozen.

Super Nutty Chocolate Truffles: Mix and refrigerate truffle mixture as directed, using chunky peanut butter. Shape into balls. Roll in finely chopped PLANTERS Peanuts.