2packagesGhirardelli white chocolate wafers16 ounce each
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 cups peanuts.
Scoop by large tablespoon onto a parchment paper lined baking sheet. Cover with plastic wrap and freeze for 2-4 hours.
Melt white chocolate wafers according to package directions in a clear glass bowl.
Using a toothpick, dip each frozen truffle into the melted white chocolate, tapping side of the bowl to remove excess. Return to parchment paper lined baking sheet and immediately press on a peanut (or two) to cover the toothpick holes. Repeat until all truffles have been dipped.
Store in an airtight container at room temperature for up to two weeks.
Notes
We love using Ghirardelli melting wafers in place of white chocolate chips. They melt smoother and taste amazing.
Substitute the white chocolate wafers for milk, semi-sweet, or dark chocolate wafers instead!
See blog post for recipe tips and tricks and substitutions.