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!
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.
Video
Notes
Store eggs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition
Calories: 160kcal