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!
Ingredients
½ cup creamy peanut butter
½ cup honey
1 cup nonfat dry milk powder (like by Carnation brand)
½ tsp vanilla extract
36 miniature marshmallows
About 1 cup chopped sundae peanuts
Instructions
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 mallow 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 airtight in the fridge, allowing to come to room temperature before serving.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/12/16/salted-nut-roll-truffles/