Scotcheroo Eggs (Fun Twist on Traditional Scotcheroos!)

You’ll love our Scotcheroo eggs if you like the combination of chocolate, peanut butter, and butterscotch in traditional Scotcheroos. They are easy to make and perfect for Easter! This post contains an affiliate link.

You might also like our scotcheroo birds’ nest treats, our butterscotch haystacks, or our chocolate peanut butter eggs!

Watch our step by step video!

Scotcheroo eggs are easy to make and are rich and delicious. I’ve already made scotcheroos in several forms—it was time to make an egg version for spring. After all, scotcheroos are a year-round treat, right?

Scotcheroo Eggs

The filling is the same one that I use for my scotcheroo truffles, which went viral during the last holiday season. The same classic flavors from traditional scotcheroos, but smooth and creamy. Don’t worry; I still add rice krispies for the classic crunch we all know and love from traditional scotcheroos.

What Makes This Recipe a Keeper

No-bake treat: The filling comes together in minutes with basic ingredients.

No egg mold needed: the eggs are easily shaped by hand, so no silicone mold or pan is needed to get the correct shape!

Easy to customize: Make big eggs or tiny bite-sized eggs! I made 28 tablespoon-sized eggs.

A combination of butterscotch chips and chocolate chips is key to achieving the correct flavor for these chocolate eggs. The eggs are dipped in this mixture and then drizzled with even more melted butterscotch chips (the drizzle is completely optional—there is still plenty of butterscotch flavoring from the coating they are dipped in).

SCOTCHEROO Eggs Ingredients

(scroll to the end of the post for a printable version)

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 3 Tbsp. butter
• 1 1/2 cups Rice Krispies cereal
• 1 cup semisweet chocolate chips (melting chocolate wafers work great, too)
• 1 cup butterscotch chips (+ 1/4 cup for drizzling)

HOW TO MAKE PEANUT BUTTER SCOTCHEROO Eggs

Simply combine all ingredients (except chocolate) and scoop into balls with a tablespoon-sized cookie scoop (or eyeball it).

Press each ball into an egg shape and place on a parchment-paper-lined baking sheet. You’ll want to freeze them for about an hour. This makes them easy to dip without getting sticky.

Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them in additional 15-20 second intervals until smooth and creamy. Every microwave is different; my advice is to go low and slow in short intervals. DO NOT OVERHEAT THE CHOCOLATE.

Dip the eggs in melted chocolate, tapping the fork or dipping tool against the edge of the bowl to allow excess to drip off.

Place the scotcheroo eggs back onto the baking sheet to allow the chocolate to harden.

If you’d like to add a butterscotch drizzle, melt 1/4 cup of butterscotch chips and spoon the butterscotch into a plastic baggie. Make a small cut in the corner of the bag and drizzle over the eggs.

This recipe yields 28 scotcheroo eggs. Store eggs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

Scotcheroo Eggs Recipe

Scotcheroo Eggs

You'll love our Scotcheroo eggs if you like the combination of chocolate, peanut butter, and butterscotch in traditional Scotcheroos. They are easy to make and perfect for Easter!

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Print Pin Rate

Prep Time: 10 minutes minutes

freeze and set up time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 28 eggs

Calories: 160kcal

Cost: $5

Equipment

• mixing bowl
• electric mixer
• rubber spatula
• measuring cups
• baking sheet
• parchment paper

Ingredients

• 1 cup creamy peanut butter
• 1 cup powdered sugar sifted
• 3 Tbsp. butter softened
• 1 1/2 cup rice crispies cereal
• 1 cup semisweet chocolate chips (or melting chocolate wafers)
• 1 cup butterscotch chips (+ 1/4 cup for drizzling, optional)

Instructions

• Combine peanut butter, butter, and sugar in a mixing bowl with an electric mixer. Stir in cereal.
• Scoop the filling into tablespoon-sized balls. Shape each ball into an egg shape and place the eggs on parchment-paper lined baking sheet.

  Freeze for 1 hour.
• Melt the chocolate chips and butterscotch chips in a double boiler or microwave (stirring every 30 seconds until smooth). Dip peanut butter eggs into the chocolate mixture.
• Tap the side of the bowl to let excess drip off.
• Place the eggs back onto the baking sheet to set up.

  Note: If the eggs start to get sticky while you are dipping them, place them back in the freezer for 15 minutes.
• If you'd like to add a butterscotch drizzle, melt the remaining 1/4 cup of butterscotch chips and drizzle over the eggs.

Notes

Store eggs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

Nutrition

Calories: 160kcal

This peanut butter filling is so delicious and easy to customize.

EASY VARIATIONS

Try dipping your scotcheroo eggs in the following melted compounds: Melted butterscotch chips, milk chocolate, and dark chocolate.

Mix-Ins: mini chocolate chips.

PACKAGING SCOTCHEROO eggs

These candy boxes are perfect for packing the eggs. Line the bottom with a small square of parchment paper.  Looking for more scotcheroo recipes? Check out this collection that I made 8 new variations to try!