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Combine the no sugar added chocolate chips and peanut butter into a microwave safe bowl. Cook in microwave for 30 second intervals.
Remove from microwave and stir the chocolate chips every 30 seconds until completely melted: Warning: Do not over cook. The chocolate chips can burn easy. My batch is completely smooth and melted after a total time of 90 seconds.
Fold in the cool whip.
Chill in the freezer for 45-60 minutes or until firm enough to form into balls.
Using a small cookie scoop or tablespoon-shape truffle mixture into 1- inch balls.
Then roll the balls into powdered sugar, sprinkles, coconut, or chopped nuts, or dip in chocolate.
Place balls on a baking sheet that is lined with parchment paper.
Then freeze or refrigerate until firm at least 45 minutes.
Store leftovers in an airtight container in the freezer for up to 3 months or the refrigerator for up to 10 days.
When ready to eat -remove from freezer and let them sit at room temperature for 5 or so minutes before serving.