Payday truffles are peanut-y, poppable fun. How can you resist?
If you go into a grocery store and stand in the check out, what candy bar would you grab?
I honestly love them all. No seriously, I do. And to show my appreciation to the candy bars, I like to rotate which one I choose, never picking the same one twice in a row.
There was a time when I thought picking a Payday candy bar was actually a healthy choice. I would work out at the gym, run to the grocery store quick, and while starving and waiting in the check out, I would grab a Payday bar. I mean, it’s peanuts.
Oh people, if only my metabolism is the same as it was ten years ago. Shoot, if only it was the same as 2 years ago!!
Anyways, my family loves it when I create knock offs of our favorite treats. And since we have all loved Payday candy bars, this one was meant to happen. I found a recipe in an old church cookbook for Payday bars. Pressing the mixture into a baking pan, then slicing into candy bars.
But of course, I don’t ever follow directions. I thought it would be more creative to make truffles. And the extra white chocolate (vanilla Candiquik) on top made these even more delicious than a traditional Payday bar.
These take very little time to make, the only time consuming part is dipping them in the vanilla bark. I suggest putting on a good TV show, sit down at the kitchen table, and dip. My preferred method is to freeze the truffles first. Then removing them from the freezer, stab it with a toothpick, dip into the vanilla bark, tapping on the side of the bowl and placing it on the parchment paper. Once you remove the toothpick, don’t worry about the holes. Immediately press on a couple of peanuts and no one is the wiser.
ENJOY!!!
Aimee makes fantastic homemade candy. Check out her Monster Cookie Dough Truffles recipe and sweet Strawberry Mints if you don’t believe us.
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Payday Truffles Recipe
Ingredients
- 1 14 ounce can Dulce De Leche
- 1/2 cup Peanut Butter
- 1/2 cup Unsalted Butter
- 2 cups Miniature Marshmallows
- 4 1/2 cups Dry Roasted Salted Peanuts
- 32 ounces Vanilla Candy Coating 2 16 ounce packages
Instructions
- In a medium saucepan, melt butter over low heat. Add marshmallows and stir until smooth. Add in peanut butter and dulce de leche. Stir until smooth. Remove from heat.
- Fold in 4 cup peanuts.
- Scoop by large tablespoon onto a parchment paper lined baking sheet. Cover with plastic wrap and freeze for 2-4 hours.
- Melt vanilla Candiquik according to package directions. Pour melted candiquik into a large bowl. Using a toothpick, dip each frozen truffle into the melted candiquik, tapping side of bowl to remove excess. Return to parchment paper lined baking sheet and immediately press on a peanut (or two). Repeat until all truffles have been dipped.
- Store in an airtight container at room temperature for up to two weeks. ENJOY