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Mini Nutroll Peanut Butter Truffles
Truffles filled with a peanut caramel chew and peanut butter, dipped in chocolate coating, and drizzled with melted butterscotch chips.
Course: Dessert
Servings: 25
Author: Kristen Duke
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1/4 cup half and half
  • dash of salt about 1/8 teaspoon
  • 3/4 cup chopped peanuts plus more for garnishing
  • 1/4 cup smooth peanut butter
  • 1 pound melting chocolate such as Candiquik
  • 1/2 cup butterscotch morsels
  1. Line an 8 X 8 baking dish with foil. Grease well and set aside. In a medium sized saucepan, combine butter, sugar, corn syrup and vanilla. Melt butter and liquefy sugar at medium heat, stirring continuously. Increase heat to medium high to reach a boil. Slowly add half and half, stirring vigorously, and reduce heat to a low rolling boil. Add salt and stir. Boil for 13-15 minutes until mixture reaches a soft ball candy stage*, stirring occasionally to avoid burning.
  2. Remove mixture from heat and stir in 3/4 cup chopped peanuts. Stir to mix peanuts evenly throughout mixture. Pour into greased foil pan and allow to completely cool and solidify.
  3. Once mixture has solidified, pull aluminum foil out of pan. Cut block with a sharp knife into 5 rows X 5 rows to make 25 candies. Shape candies into squares and place on wax paper or greased foil lined cookie sheet. Press thumb into middles of each square about 2/3 deep into caramel mixture. Fill each indentation with peanut butter until it just mounds over. Transfer caramels to the fridge to set while preparing the dipping chocolate.
  4. Melt chocolate coating according to package directions. Once chocolate is smooth and ready to dip, take caramels from the fridge. Place one caramel at a time, peanut butter facing up, on a fork and dip into chocolate. Tap fork on edge of dipping bowl to remove excess chocolate. Gently set chocolate back on wax paper or foil to harden. Repeat steps with remaining caramels.
  5. Melt butterscotch chips in a microwave safe dish at 50 percent power for 30 seconds. Remove and stir for at lease 30 seconds. Return to microwave and melt in additional 15 second intervals, stirring for at least 30 seconds in between, until chips are melted. Transfer mixture to a sandwich sized plastic bag. Cut a very small corner off the edge of the bag, just enough to squeeze a thin line of mixture through. Squeeze bag to drizzle melted butterscotch over truffles, one at a time, sprinkling with finely chopped peanuts after each drizzle.
  6. Allow chocolate coating and butterscotch drizzle to harden. Package, deliver, and enjoy some for yourself.
Recipe Notes

*I did not use a candy thermometer. Mine took 13 minutes of boiling to reach this stage. I test by dipping a spatula into the mixture, blowing on it until it completely cools, and touching it with my fingers to see if it has reached the consistency that I want. Roll the mixture between your fingers to see if it comes together. It should be slightly softer than taffy.