I’ve always been a huge fan of scotcheroos — that heavenly mix of peanut butter, chocolate, and butterscotch with crispy cereal crunch. But when I discovered how to turn this classic dessert into little truffle bites, it took my love for them to the next level. These Scotcheroo Truffles are the perfect sweet treat for parties, gifting, or whenever you want a quick, decadent indulgence.
They’re easy to make, wonderfully rich, and you can pop them into your mouth in one perfect bite. If you’ve ever had scotcheroos, imagine all that flavor in a creamy, chocolate-covered ball. It’s truly blissful.
Why You’ll Love These Scotcheroo Truffles
- No baking required
- Perfect balance of peanut butter, chocolate, and butterscotch
- Great for parties, holidays, or gifting
- Freezer-friendly for make-ahead treats
- Simple ingredients and quick to make
Ingredients You’ll Need
- 3 cups crispy rice cereal
- 1 cup creamy peanut butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smooth chocolate coating)
How I Make My Scotcheroo Truffles
1. Make the Scotcheroo Base
In a medium saucepan over medium heat, I combine the corn syrup and sugar, stirring gently until the sugar dissolves and the mixture just begins to bubble. Then, I remove it from the heat and stir in the peanut butter until smooth.
2. Add the Crunch
I pour the peanut butter mixture over the crispy rice cereal in a large bowl and mix until everything is well-coated. I let it cool slightly so it’s easy to handle.
3. Form the Truffles
Once the mixture is cool enough to touch but still pliable, I scoop out small portions (about a tablespoon each) and roll them into balls. I place them on a baking sheet lined with parchment paper and pop them in the freezer for about 20 minutes to firm up.
4. Melt the Chocolate
While the truffles are chilling, I melt the chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-second intervals, stirring in between. I add a tablespoon of coconut oil to make the coating smooth and glossy.
5. Coat the Truffles
I dip each truffle into the melted chocolate mixture using a fork, letting the excess drip off. Then I place them back onto the parchment paper.
6. Set and Serve
Once all the truffles are coated, I chill them in the fridge for about 30 minutes until the chocolate sets. Then they’re ready to serve or store for later.
My Favorite Tips for Perfect Scotcheroo Truffles
- Don’t overheat the sugar mixture — just heat until it bubbles. Overheating will make the base hard.
- Chill the truffle balls before dipping in chocolate to make coating easier.
- Add festive sprinkles for holidays or special occasions.
- Use parchment paper so they don’t stick after coating.
What to Serve With These Truffles
- A glass of cold milk (trust me, they’re rich!)
- Coffee or espresso for a perfect pairing
- Add them to dessert platters or charcuterie boards
- Gift them in cute boxes for holidays or parties
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! They keep well in the fridge for up to a week and can be frozen for up to 3 months.
Q: Can I substitute honey for corn syrup?
A: You can, but it will slightly change the flavor and texture. Corn syrup keeps them soft and chewy.
Q: Can I use crunchy peanut butter?
A: Absolutely! It’ll add an extra layer of texture.
Q: How do I store leftovers?
A: Store them in an airtight container in the fridge to keep the coating fresh and the centers soft.
Why You’ll Be Making These on Repeat
These Scotcheroo Truffles have quickly become one of my go-to treats for parties, potlucks, and when I need something sweet in a hurry. They’ve got the perfect balance of salty, sweet, chewy, and crunchy in every bite. Plus, they’re so fun to make (and even more fun to eat!).
Give them a try, and let me know how you like to dress yours up — sprinkles, sea salt, or a drizzle of white chocolate on top are all fantastic ideas!
Scotcheroo Truffles: Bite-Sized Bliss You Can’t Resist
Ingredients
- 1 cup creamy peanut butter
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional)
- 3 cups crispy rice cereal
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the peanut butter, butterscotch chips, and powdered sugar until smooth.
- Stir in the crispy rice cereal until fully coated.
- Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil together, stirring until smooth.
- Dip each truffle into the melted chocolate, allowing excess to drip off, then return to the baking sheet.
- Refrigerate the truffles for about 30 minutes or until the chocolate has set.
- Serve chilled or at room temperature.
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