2 cups creamy peanut butter
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 to 2 1/2 cups confectioners' sugar
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 tbsp. vanilla extract
chocolate almond bark (available in Walmart baking section)
candy sprinkles or jimmies (optional)

In small pan heat peanut butter and butter on low, making sure to stir often. Combine until melted and smooth.

Stir in peanut butter mixture to bowl with confectioners' sugar and vanilla. Blend until smooth. Roll into small balls and place on wax paper-lined pan and place in refrigerator to chill.

In another pan combine chocolate chips and sweetened condensed milk. Heat on low-medium heat stirring often to prevent burning. Continue until chocolate is melted and mixture looks smooth and blended.

Place mixture in a bowl (cover with a piece of wax paper) and refrigerate until cool enough to handle.

Take small amount of truffle mixture and flatten out - place a peanut butter ball inside and roll to make a ball, keeping the peanut butter in the center and completely covered in the truffle.

Continue with all the peanut butter balls and then place in refrigerator until well chilled.

In a pan melt chocolate almond bark. Once chocolate is melted, roll each ball in the chocolate lifting them out with a spoon or fork, place on wax-paper lined baking pan. Once all have been coated, refrigerate until firm.

While chocolate is still wet you can sprinkle with candy sprinkles if desired.

Submitted by: CyndiB