Commercial RecipeREESE'S Peanut Butter Fudge Truffle Balls

Prepare PEANUT BUTTER FUDGE TRUFFLES: Cook butter, REESE'S Peanut Butter Sauce and heavy cream in large heavy-bottomed saucepan over very low heat, stirring constantly, until mixture is melted. With wooden spoon, gradually blend in powdered sugar and vanilla. Remove from heat; cool completely. (Mixture will appear dry but softens when rolled into balls.)

Line 4 sheet pans with parchment paper. Evenly divide and spread chopped peanuts on two sheet pans. Set aside. Using level #100 scoop, shape into 3/4-inch balls and place on prepared sheet pans. If necessary, refrigerate peanut butter fudge truffles until firm enough to handle easily for coating.

Prepare CHOCOLATE COATING: Place HERSHEY'S SPECIAL DARK Chocolate Chips and shortening in large microwave-safe bowl. Microwave at MEDIUM 2 minutes, stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted, and mixture is smooth when stirred. Cool slightly.

With fork, dip each truffle into chocolate coating, covering completely. Tap fork on side of bowl to remove excess coating. Immediately roll in crushed peanuts; gently reshape if necessary. Place coated truffles on prepared sheet pans. Repeat with remaining truffles, keeping an eye on the chocolate coating so that it does not cool too much. (Return to microwave, if chocolate coating cools and is hard to coat.) Refrigerate truffles until firm, approximately 20 minutes. Store in cool, dry place.