Ingredients:

2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar , broken into pieces
1 tablespoon shortening
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1/2 cup roasted peanuts or toasted almonds , coarsely chopped


Directions:

Cover cookie sheet or tray with wax paper.

 

Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

 

Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts. 

 

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

11 oz dark chocolate (65% cacao)
8 tablespoon heavy cream
1 ½ cups of crushed Peppermint Andes

Directions:

Place chocolate and heavy cream in a heat-proof bowl over (not directly on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.

 

Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Roll truffles in crushed Peppermint Andes. Give covered truffles one last roll between the palms of your hand to gently press the crushed Peppermint Andes into the truffle.