Thursday, January 23, 2014

Salted Nut Roll Truffles

½ cup creamy peanut butter
½ cup honey
1 cup nonfat dry milk powder (like Carnation brand)
½ tsp vanilla extract
36 miniature marshmallows
About 1 cup chopped sundae peanuts

1.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.

2.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.
3.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.

* I got this recipe from thedomesticrebel they were really quick and easy to make. I thought that they were really good and with the little marshmallow inside made them so fun. I also think that these would be good half dipped in chocolate. Great recipe.

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