Chocolate Peanut Butter Truffles

6 oz. Mini Semi-Sweet Chocolate Chips
1/2 Cup Reduced Fat Creamy Peanut Butter
1/2 Cup Fat Free Evaporated Milk
1/8 Cup Confectioners Sugar or Cocoa Powder

Place the chocolate chips in a medium microwave safe bowl and microwave on high for 45 seconds. Stir with a spoon and microwave for another 45 seconds. Stir in peanut butter then whisk in the evaporated milk until the mixture is smooth and creamy. Cover and refrigerate for 1-2 hours or until the chocolate has become firm enough to roll into balls. 
Using a level tablespoon, scoop the mixture and form into balls. (It will be a bit messy, but I found washing my hands every few minutes helped keep too much from sticking to my hands). Roll each ball in confectioner's sugar or cocoa powder (I prefer the sugar). Refrigerate for 1 hour or more.

Serves: 12 (2 Each)
Per Serving: 132 Calories; 8g Fat (47.4% calories from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 1 Fat; 1/2 Other Carbohydrates.
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