Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring
Add peanut butter; stir until blended.
Pour into pie pan.
Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
Shape into mixture by tablespoonfuls into 1Ό inch balls; place on waxed paper
Place peanuts in shallow bowl. Roll balls in peanuts; place in petite four or paper candy cups. (If peanuts wont 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.
For a pretty contrast, roll some of the truffles in cocoa powder instead of chopped peanuts.
Makes about 36 truffles.