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