Rediscover an old favorite with these fun-to-make (and quick to disappear!) Peanut Butter Truffle Mice. That good old peanut butter-chocolate combination is this year's most popular flavor. This month's project is very easy to make, but a bit messy. Wear old clothes or a protective apron to prevent chocolate stains. Cover work surfaces with newspaper for quick cleanup.
Bring the condensed milk and sugar to a boil over medium heat, stirring. Boil three minutes exactly (use timer) while stirring constantly. Pour the peanut butter chips into the medium bowl. Pour over the hot milk and stir until the mixture is very smooth. Chill until firm, about 1 hour.
Use a teaspoon to scoop out small mice, or a tablespoon for large mice. With clean hands, roll the peanut butter mixture between your hands to make an elongated egg shape with one pointed. Slightly flatten one side, so the shapes don't roll around. Return to the fridge to chill while you melt the chocolate for decorating.
Melt the dark and white chocolates in separate bowls. Add the 1 teaspoon of salad oil to the dark chocolate. Melt chocolates by giving short (30 second) bursts of heat in the microwave, and stirring after each burst. Do not overcook chocolate, as it burns quickly.
Decorate the mice by dipping them into the bowl of chocolate using the fork, or by rolling in chocolate (dark or white as desired). Place peanuts or slivered almond slices for ears. For further decoration, spoon barely warm chocolate into one corner of a sandwich baggie and secure with a twist tie. Carefully cut a very small hole in the corner. Use to make eyes, spots and racing stripes on your mice.