Peanut Butter Fudge Truffles

¼ C. unsalted butter
⅓ C. peanut butter
2 tsp. vanilla extract
1 ½ - 1 ¾ C. powdered sugar
8 oz. plain chocolate, melted

Line baking sheet with wax paper. In small saucepan, heat butter and peanut butter over medium-low heat until melted and smooth. Stir in vanilla.

Stir in powdered sugar to make firm but moist mixture.

Roll into 1-inch balls. Set aside until ready to dip or sprinkle with cocoa.

Drop balls one at a time into melted chocolate; lift out with a fork and place on baking sheet lined with wax paper. When finished, drizzle with any remaining chocolate. Refrigerate at least 15 minutes before serving. Truffles can be refrigerated for up to 1 month or frozen for up to 2 months. Makes about 18.