Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min.; stir until completely melted.
Stir in peanut butter until melted. Add bananas and extract; mix well. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 2 hours.
Use melon baller or teaspoon to scoop chocolate mixture into 60 portions, then roll each into 1-inch ball. Roll in nuts until evenly coated.
These easy-to-make showstopping treats are perfect for gift-giving.
Easy Truffle Squares
Prepare chocolate mixture as directed; spread onto bottom of foil-lined 8-inch square pan. Refrigerate 1 hour. Use foil handles to remove dessert from pan before cutting into squares; press in nuts.
Substitute unsweetened cocoa powder or BAKER'S ANGEL FLAKE Coconut for the chopped nuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 3 candies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.