PayDay Truffles Caramel Peanut (Print-Friendly Format)
Creamy caramel peanut filling wrapped in smooth white chocolate, perfect for a nostalgic sweet bite.
# Ingredients You’ll Need:
→ Filling
01 -
113 grams unsalted butter
02 -
120 grams miniature marshmallows
03 -
130 grams creamy peanut butter
04 -
400 grams dulce de leche
05 -
540 grams dry roasted salted peanuts, divided
→ Coating
06 -
910 grams Ghirardelli white chocolate melting wafers
# How to Make It:
01 -
In a medium saucepan over low heat, melt the unsalted butter. Add the miniature marshmallows and stir continuously until fully melted and smooth.
02 -
Add creamy peanut butter and dulce de leche to the saucepan. Stir thoroughly until the mixture is completely smooth, then remove the pan from heat.
03 -
Using a spatula, fold 480 grams of dry roasted salted peanuts into the caramel mixture until well distributed. With a large tablespoon, portion mounds of mixture onto a parchment-lined baking sheet.
04 -
Cover with plastic wrap and freeze for 2 to 4 hours until firm.
05 -
In a clear glass bowl, melt the white chocolate wafers by following the manufacturer’s instructions, stirring until smooth.
06 -
Using a toothpick, dip each frozen truffle into the melted white chocolate. Gently tap the toothpick against the side of the bowl to remove excess chocolate.
07 -
Place coated truffles back onto the parchment-lined sheet. Immediately press one or two peanuts onto the top to cover the toothpick hole. Repeat with the remaining truffles.
08 -
Store truffles in an airtight container at room temperature for up to two weeks.
# Extra Tips:
01 -
White chocolate wafers produce a smoother, more reliable coating than standard chocolate chips.
02 -
For variety, substitute white chocolate wafers with milk, semi-sweet, or dark chocolate wafers.