Salted Nut Roll Truffles
Source of Recipe
Creamy, salty peanut butter truffles are wrapped around puffy, sweet marshmallows and rolled in chopped peanuts for these delicious, fluffernutter-y truffles that will surely be eaten quickly!
List of Ingredients
1/2 cup creamy peanut butter
1/2 cup honey
1/2 teaspoon vanilla extract
1 cup nonfat dry milk powder
About 30 miniature marshmallows
1-2 cups chopped sundae peanuts
Line a baking sheet with foil and set aside. In a large bowl, combine the peanut butter, honey, vanilla and dry milk powder with a spoon, stirring to combine. The mixture will be stiff, but try to incorporate all the milk powder into the peanut butter mixture.
Take a pinch (about a teaspoon or so) of the peanut butter mixture and roll it into a ball. With your finger, gently make an indentation in the truffle and place the miniature marshmallow. Roll the peanut butter truffle around the marshmallow to cover it.
In a shallow bowl or plate, pour out the chopped peanuts. Dredge the truffles into the chopped peanuts to coat; place coated truffles onto the baking sheet. Repeat until all truffles have been rolled. Allow the truffles to set briefly, about 20 minutes in the fridge or freezer, before serving. Store leftovers in an airtight container in the fridge, allowing to come to room temperature before serving.