When I think of Scotcheroos, my kitchen turns into a time machine straight back to Grandma’s tiny house where the radio hummed and the whole family hovered like hungry birds. She didn’t fuss — she tossed together a bubbly pot of brown sugar and butter, stirred in a glug of peanut butter, folded in a mountain of Rice Krispies, and everyone argued over who got the first crispy edge. These Scotcheroo Truffles compress that nostalgia into bite-sized rounds: the same sweet, crunchy peanut-buttery base, dipped in glossy chocolate so each bite snaps and melts in a perfect little pop. They smell like toasted sugar and campfire s’mores, and they vanish faster than I can plate them.
Quick Facts
- Yield: Serves 24 truffles
- Prep Time: 25 minutes
- Cook Time: 5 minutes (melting)
- Total Time: 1 hour 30 minutes (including chilling)
Why This Recipe is Awesome
These Scotcheroo Truffles capture that classic crunchy-sweet combo in a neat little hand-held package. They give you the toasty snap of cereal, the gooey, nutty warmth of peanut butter, and a shiny chocolate or butterscotch coat that crackles when you bite. They make a killer party platter and behave like a candy bar that never goes stale—easy to stash in the fridge or tote to a bake sale. It’s comfort food that doubles as candy, and honestly, who doesn’t love that?
Ingredients
For the Main Dish:
- 6 cups Rice Krispies cereal (or any puffed rice cereal)
- 1 cup (6 oz) butterscotch chips
- 3/4 cup creamy peanut butter
- 2 tbsp unsalted butter (room temp)
- 1 tsp vanilla extract
- Pinch of flaky sea salt (optional, for balancing sweetness)
For the Coating / Garnish:
- 12 oz semisweet chocolate chips (or chopped baking chocolate)
- 1 tbsp coconut oil or vegetable shortening (helps the coat shine)
- Extra butterscotch chips or sprinkles for drizzle
How I Make It
Step 1:
I line a sheet pan with parchment and measure out 6 cups Rice Krispies. Then I melt the butterscotch chips, peanut butter, and 2 tbsp butter in a heatproof bowl over a double boiler or in 20-second bursts in the microwave, stirring until smooth. The kitchen fills with a warm, caramel-y smell and my spoon comes away glossy and thick.
Step 2:
I pour the melted mixture over the cereal and add the 1 tsp vanilla. I fold gently with a spatula, making sure every crispy bit wears a coat of butterscotch-peanut butter. Work quickly so the cereal stays crisp; if things get too sticky, chill the mixture for 10 minutes to firm up a bit.
Step 3:
Once combined, I scoop about tablespoons of mix and roll them into balls with greased hands—you can wear gloves for less stickiness. I set the truffles on the parchment and chill them for 30–45 minutes until firm. You’ll hear that solid little thunk when you drop one on the counter; that’s your cue.
Step 4:
While the truffles chill, I melt the 12 oz chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 20-second intervals, stirring until silky. I dip each truffle into the chocolate using forks, tap off excess, and place back on the parchment. For a butterscotch swirl, I melt a few extra butterscotch chips and drizzle over the chocolate while it still looks shiny.
Step 5:
I chill the dipped truffles until the coating sets, about 15 minutes. I finish with a tiny sprinkle of flaky sea salt on top of a few for contrast. When I bite one, I hear a gentle snap and get that mix of crunchy cereal, creamy peanut butter, and glossy chocolate — pure cozy chaos.
Pro Tips
- Heat gently: melt chips slowly in short bursts and stir between intervals so chocolate and butterscotch don’t scorch.
- Keep hands cool: dip your palms in cold water and dry before rolling if the mixture gets too sticky — it saves soap and frustration.
- Shine trick: add 1 tbsp coconut oil to chocolate for a glossy, professional-looking coat.
- Make uniform truffles: use a tablespoon scoop for consistent size and baking time if you opt to bake any variations.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use almond butter or sunflower seed butter in place of peanut butter — flavor shifts but texture stays similar.
- Swap semisweet chocolate for milk chocolate for a sweeter coat, or use dark chocolate for contrast.
- Gluten-free: choose a certified gluten-free puffed rice cereal to keep this candy free of gluten.
- Dairy-free: use dairy-free chocolate and vegan butter or coconut oil for coating and binding; expect a slightly softer texture.
Variations & Tips
- Add a sprinkle of crushed pretzels to the mix for a salty-crunchy version.
- Stir in 1/2 cup mini marshmallows for a s’mores-inspired truffle.
- Make them spicy: add 1/4 tsp cayenne to the chocolate for a surprising kick.
- Nut-free option: use sunflower seed butter instead of peanut butter for school-safe treats.
- Creative twist: flatten chilled balls slightly and sandwich a scoop of vanilla ice cream between two for instant Scotcheroo ice cream sandwiches.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! I make the cereal mixture and shape the truffles up to 2 days ahead, store them covered in the fridge, and dip them the day I need them for the freshest coating.
- Can I double the recipe?
- Sure thing. Double everything and use two bowls for mixing so you can fold efficiently. You’ll need extra chilling space and maybe a second sheet pan.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and note the mixture may feel a touch less rich.
- How do I know it’s done?
- I look for a firm center after chilling and a shiny, set chocolate coat after dipping. The truffle should hold its shape and give a crisp bite when you bite in.
- What if I don’t have ingredient X?
- If you lack butterscotch chips, use extra chocolate chips and a teaspoon of molasses or a few drops of vanilla for depth. No peanut butter? Try almond or sunflower seed butter.
How I Like to Serve It
I arrange these truffles on a pretty platter with a scatter of nuts, pretzels, or extra sprinkles for color. They make a perfect hostess gift, potluck offering, or after-dinner nibble with coffee or a bold stout. I love them in winter by the fire, or packed into picnic containers for summer road trips — they travel like champs.
Notes
- Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. Thaw in the fridge before serving.
- These don’t require a meat safe-temp, but keep them chilled if your kitchen gets warm so the coatings don’t soften.
Final Thoughts
Closing: Go make these Scotcheroo Truffles and let them stir up a little nostalgia — then hide a few for yourself, because you earned it.