Microwave chocolate squares in large microwaveable bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring every 30 seconds. Stir until chocolate is completely melted.

Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.

Scoop truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.

Suggested coatings: Powdered sugar, unsweetened cocoa, finely chopped nuts, multi-colored sprinkles, shredded coconut, finely crushed cookies or graham cracker crumbs

Yields: 48 truffles

Nutrition Information per 3 Truffles:
142 Cal., 7 g. fat, 1 g. fiber