Scotcheroo Truffles
A bite-sized twist on classic scotcheroos, featuring peanut butter, chocolate, and butterscotch in a crunchy, poppable truffle form.
Equipment
- Large Saucepan
- Mixing Bowls
- Microwave-safe Bowls
- Fork or Dipping Tool
- Parchment Paper
Ingredients
Base Mixture
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups Rice Krispies cereal
Chocolate and Butterscotch Coating
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 2 tbsp shortening divided
Optional Toppings
- sprinkles for decoration
Instructions
- In a large saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in peanut butter until completely smooth.
- Add Rice Krispies cereal and stir until fully coated.
- Allow mixture to cool for 5-10 minutes until it can be handled comfortably.
- Form mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill the formed balls in the refrigerator for 30 minutes.
- In a microwave-safe bowl, combine chocolate chips with 1 tablespoon shortening. Microwave in 30-second intervals, stirring between each, until completely melted.
- In another microwave-safe bowl, repeat the process with butterscotch chips and remaining shortening.
- Using a fork, dip each chilled cereal ball into either the chocolate or butterscotch coating (or drizzle with both).
- Return the dipped truffles to the parchment-lined baking sheet and add sprinkles if desired.
- Refrigerate until coating is set, about 30 minutes.
Notes
For a festive touch, use colored sprinkles or drizzle with white chocolate for a decorative finish.