If you like the combination of chocolate, peanut, and butterscotch in Scotcheroos you'll love our Scotcheroos truffles. They are delicious!
Course Dessert
Cuisine American
Keyword chocolate peanut butter, no bake, reeses, scotcheroos
Prep Time 10 minutesminutes
freeze dough 3 minutesminutes
Total Time 13 minutesminutes
Servings 36truffles
Calories 124kcal
Cost $5
Equipment
mixing bowl
electric mixer
rubber spatula
measuring cups
baking sheet
wax or parchment paper
Ingredients
1cupcreamy peanut butter
1cuppowdered sugarsifted
2Tbsp.buttersoftened
1 1/2cuprice crispies cereal
1cupsemisweet chocolate chips
1cupbutterscotch chips(+ 1/4 cup for drizzling, optional)
Instructions
Combine peanut butter, butter, and sugar in a mixing bowl. Add cereal. Mix well.
Roll into 1" balls and place on parchment lined baking sheet. Freeze 1 hour.
Melt your chocolate chips and butterscotch chips in a double boiler or microwave (stirring every 30 seconds until smooth). Dip peanut butter balls into chocolate.
Tap the side of the bowl to let excess drip off.
Place truffles back onto baking sheet.Note: If the truffles start to get sticky while you are dipping them, place 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 truffles.
Video
Notes
Store truffles in an airtight container at room temperature or in the refrigerator for up to 2 weeks.