Sweet, creamy & crunchy, these Scotcheroo Truffles are a fun new spin on a classic dessert that is perfect for sharing this holiday season!
Addicting Scotcherooo Truffles combine crunchy corn flakes, sweet butterscotch chips, and creamy peanut butter, all covered in semi-sweet chocolate and rolled in powdered sugar. These shareable truffles are a delicious new twist on a classic recipe, and they’re perfect for potlucks and holiday parties!
SWEETEN UP THE HOLIDAYS
Call me an old soul, but I love a good butterscotch dessert! This simple, no-bake Scotcheroo Truffle recipe is one of my favorites to share with friends and family this season. Dressed in powdered sugar, they make the perfect holiday snow-ball dessert!
If you want to expand your candy-making skills, try Coconut Cream Truffles and festive Pumpkin Pie Truffles!
OTHER RECIPES TO SERVE WITH SCOTCHEROO TRUFFLES
- Peppermint Bark – This holiday staple is perfect to have on hand for entertaining or to give as a gift!
- Slow Cooker Chocolate Turtles – These turtles are delicious all year round, but a few festive sprinkles can dress them up for the holidays!
Cereal: Grab some simple cornflakes cereal from the pantry. If you don’t have cornflakes, you can use Chex cereal too.
Filling: The filling of a Scotcheroo Truffle consists of melting butterscotch chips, peanut butter, and corn syrup together. I use smooth peanut butter, but feel free to use whatever you have on hand.
Coating: Once rolled, coat these truffles with melted semi-sweet chocolate chips. Once set, grab powdered sugar from the pantry to complete these truffles.
HOW TO MAKE SCOTCHEROO TRUFFLES
STEP ONE: Start by crushing 2 cups of cornflakes into small pieces. Next, combine 3/4 cup of butterscotch chips, 3/4 cup of peanut butter, and 3 tablespoons of corn syrup in a microwave-safe bowl. Melt the contents of the bowl in 30 seconds intervals, stirring the mixture in between each interval, until all the butterscotch chips have melted. Add the crushed cornflakes to the melted peanut butter and stir to combine everything together. This mixture will be thick and hold its form. Feel free to add extra cornflakes to reach your desired texture.
STEP TWO: Using a cookie scoop, scoop the cornflake mixture into your hand and roll it into a 1-inch to 1.5-inch diameter ball. Place the rolled balls onto a wax paper-lined baking sheet or plate and repeat until all the mixture is gone. Once finished, place the tray in the freezer for 1 hour.
STEP THREE: Once the truffles are frozen, melt 1 cup of semi-sweet chocolate chips in a microwave-safe dish in intervals of 30 seconds. Stir the chips between intervals until they are completely melted, then let the dish cool for a few minutes. Remove the truffles from the freezer and dip each truffle into the chocolate before returning it to the wax paper.
STEP FOUR: Let the dipped truffles sit to give the chocolate time to harden. You can return them to the fridge for 30 minutes to speed up the process. Once the chocolate if set, roll the truffles in the powdered sugar. You can serve these delicious Scotcheroo Truffles immediately or store them in an airtight container in the refrigerator.
TIPS FOR SUCCESS
- If your chocolate is too thick once melted, add 1 teaspoon of coconut or vegetable oil to the chocolate and stir together. You can microwave for 30 seconds if needed to melt the oil.
- You can easily make these truffles gluten-free by using gluten-free cornflakes or corn Chex cereal.
HOW TO STORE SCOTCHEROO TRUFFLES
All of the ingredients in these delicious truffles are safe to leave out at room temperature for entertaining or snacking. That said, I still opt to store my truffles in the refrigerator in an airtight container when I’m done serving them. Keeping them in the fridge will preserve your truffles for up to two weeks. When you’re ready for more, take some out and let them return to room temperature before enjoying them.
CAN YOU FREEZE SCOTCHEROO TRUFFLES?
You can absolutely freeze Scotcheroo Truffles! Simply place the number of truffles that you wish to freeze into a freezer-safe container or ziplock bag. The more airtight protection you can provide, the better. You can separate truffle layers with a piece of parchment paper. Frozen truffles will keep for up to a few months.
OTHER HOLIDAY SWEETS
- Chocolate Chip Snowball Cookies
- Christmas Wreath Cookies
- Hershey Kiss Pretzels
- Rocky Road Clusters
- Brownie Batter Dip
- Christmas Crack
- 2 cups cornflakes cereal
- 3/4 cup peanut butter (creamy or crunchy)
- 3/4 cup butterscotch chips
- 3 tablespoons light corn syrup
- 1 cup semi-sweet chocolate chips
- 3/4 cup powdered sugar
- Add the cornflakes to a ziploc bag and use a rolling pin to crush them into pieces smaller than a pea. You want crunchy bits, not dust. Set aside.
- In a microwave-safe bowl, melt the butterscotch chips, peanut butter, and corn syrup in 30-second intervals. Stir between each heating until all the butterscotch chips have melted.
- Stir the crushed cornflakes into the peanut butter mixture until combined. The mixture should be very thick and easily stick together, add additional crushed cornflakes if needed to reach the right consistency.
- Line a baking sheet or plate with wax paper. Using a cookie scoop, portion some of the cornflake mixture into the palm of your hand and roll it into a 1-inch to 1.5-inch ball. Place the ball into the wax paper. Repeat until all of the cornflake mixture is rolled. Place the truffles into the freezer for 1 hour.
- After 1 hour, pour the semi-sweet chocolate chips into a microwave-safe bowl. Melt them in the microwave in 30-second intervals, stirring between each heating, until melted. (see note) Let the chocolate sit for a few minutes to cool down.
- Remove the truffles from the freezer. Dip each truffle into the melted chocolate, coating it completely, before setting it back onto the wax paper. Let the truffles sit until the chocolate has hardened.
- Roll the truffles in powdered sugar until coated, knocking off any excess sugar as needed. Serve immediately or store in an airtight container in the refrigerator.
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