recipe

Kelsey Nixon's Fluffer-Nutter Truffles

Aired August 19, 2014

Ingredients
1 container peanut butter sandwich cookies (such as Nutter Butter)
1 container Marshmallow Crème 
1/2 cup mini marshmallows 
1 cup creamy peanut butter 
1/2 teaspoon salt 
1 cup crushed peanuts 
Preparation
In a food processor, pulse cookies until they form a coarse meal. Add in the marshmallow crème, marshmallows, peanut butter and salt. Let the food processor run until well-combined. 
 
With a small scoop or melon baller, scoop the mixture into balls. Roll the small into your hands to smooth them a bit. Roll the balls on the crushed peanuts to coat them. 
 
Place into an airtight container.
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