I love Baby Ruth candy bars! I’m a big fan of sweet and salty, so the chewy nougat and caramel covered in peanuts is right up my alley. If you’ve ever wondered where the candy bar got its name, let’s just say there’s a lot of controversy about that.
I’ll let you go and read about that here. But come right back and get the recipe for these Baby Ruth Truffles!
Not only are these little morsels delicious, they’re easy to make (if you don’t mind getting a little messy) and use just a handful of ingredients. You do need to chill these so they firm up a bit, but I think they taste best if you let them rest at room temperature for 10-15 minutes before you eat them.
And be sure to use salted peanuts for that sweet and salty flavor.
Baby Ruth Truffles
- 8 ounces white baking chocolate, chopped
- 1/2 cup marshmallow creme
- 1/2 cup creamy peanut butter
- 1 (11 oz.) package caramels
- 1 tablespoon water
- 1 1/2 cups salted peanuts, chopped
- In a large microwave safe bowl, melt the white chocolate at 50% power until smooth. Stir in the marshmallow creme and peanut butter. Let mixture stand 4-5 minutes, or until cool enough to handle. Roll into 3/4 inch balls.
- In another microwave safe bowl, melt the caramels with the water; stir until smooth. Dip balls in caramel, allowing excess to drip off.
- Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator. Let stand at room temperature 10-15 minutes before serving.
Recipe NotesMakes 3-4 dozen.
Who Dished It Up First: Adapted from Taste of Home.