Peanut Butter Candy Corn Truffles

Melt chocolate chips and butter over a double boiler set over simmering water.

In small saucepan over medium heat, bring cream to a boil.

Combine melted chocolate and cream and blend until smooth.

Add peanut butter, stir until smooth.

Refrigerate mixture, uncovered, for about 1 hour or until fudgy but soft.

Place chopped peanuts in a shallow bowl and set aside.

Shape chocolate mixture into 1-1 ¼” balls.

Insert 2 candy corn pieces into center of each ball and roll in chopped nuts.

Place truffles in paper candy cups. Can be kept refrigerated for 2-3 days or frozen for a few weeks, tightly covered.