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PayDay Truffles

Delicious and nostalgic truffles made with peanut butter, dulce de leche, and covered in white chocolate, perfect for sharing at gatherings.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Truffle Mixture
  • 1/2 cup Unsalted Butter
  • 2 cups Miniature Marshmallows
  • 1/2 cup Creamy Peanut Butter
  • 1 can (14 ounce) Dulce De Leche
  • 4 1/2 cups Dry Roasted Salted Peanuts (divided)
Coating
  • 2 packages (16 ounce each) Ghirardelli White Chocolate Wafers

Method
 

Preparation
  1. Melt the butter in a medium saucepan over low heat.
  2. Add the miniature marshmallows, stirring until smooth.
  3. Stir in the creamy peanut butter and dulce de leche until combined.
  4. Remove from heat and fold in 4 cups of the dry roasted salted peanuts.
  5. Scoop out the mixture onto a baking sheet lined with parchment paper and freeze for 2 to 4 hours.
Chocolate Coating
  1. Melt the white chocolate wafers according to the package instructions.
  2. Dip each frozen truffle into the melted chocolate using a toothpick and tap to remove excess.
  3. Return to the lined baking sheet and press a peanut on top to decorate.
  4. Repeat until all truffles are coated.

Notes

Store truffles in an airtight container at room temperature for up to two weeks. Optional additions: sprinkle sea salt on top or roll in crushed peanuts before the chocolate hardens.