Peanut Butter Truffles

Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.

Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.

Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.

Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.).

Truffles can be refrigerated 2 to 3 days or frozen several weeks.