When I’m in the mood for a no-fuss treat that satisfies my sweet tooth, these scotcheroo truffles always hit the mark. They’re rich, quick to prepare, and seriously crave-worthy. I made them once on a whim, and they’ve been on repeat ever since. My daughter even requested we stash a few in the freezer before company arrived!
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The Sweet Story Behind These Scotcheroo Truffles
A nostalgic twist on scotcheroos
One chilly afternoon here in Leeds, I was reminiscing about the gooey peanut butter bars my mum used to whip up after work. That’s when I had the idea to shape that same flavor into something smaller and snackable. These truffles were born from that little spark, and they’ve since become a staple in our kitchen.
They’re creamy inside with a gentle crunch, and best of all, there’s no baking required. Just mix, chill, and coat. It’s the kind of recipe I can throw together between homework time and dinnertime. My kids love rolling the mixture into balls and getting involved with every messy, chocolatey step.
They remind me a bit of my no-bake pecan praline cookies, minimal effort, maximum reward.
What makes this scotcheroo truffles recipe a keeper
The charm lies in its simplicity and texture. The base is a blend of smooth peanut butter, soft butter, powdered sugar, and crisped rice cereal. Each ball gets covered in a rich layer of chocolate and butterscotch, which firms up into a glossy shell with just the right amount of sweetness.
Oliver, my 7-year-old, took a bite and said it tasted like breakfast cereal dressed up for dessert. If you’ve got a soft spot for layered flavors and simple prep, you’ll probably love my butterfinger caramel cheesecake bars too.
Recipe
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Scotcheroo Truffles
- Total Time: 20 minutes
- Yield: 36 truffles 1x
Description
A bite-sized twist on the classic scotcheroo bar, these truffles are creamy, chocolatey, and completely no-bake. Perfect for holidays, gifting, or anytime sweet cravings.
Ingredients
- 1 cup (240g) creamy peanut butter
- 1 cup (120g) powdered sugar, sifted
- 2 Tbsp (28g) butter, softened
- 1 ½ cups (37g) rice crispies cereal
- 1 cup (170g) semisweet chocolate chips
- 1 cup (170g) butterscotch chips
- ¼ cup (43g) butterscotch chips (for optional drizzle)
Instructions
- In a bowl, combine peanut butter, softened butter, and powdered sugar until smooth.
- Stir in cereal gently until fully coated.
- Roll the mixture into 1-inch balls and place on a parchment-lined tray.
- Freeze for 1 hour until firm.
- In a heat-safe bowl, melt chocolate and butterscotch chips in 30-second intervals, stirring each time.
- Dip each chilled ball into the melted coating using a fork or candy tool.
- Let excess coating drip off and return to tray.
- Melt the extra ¼ cup of butterscotch chips and drizzle over truffles, if desired.
Notes
- Store in an airtight container at room temperature for 5 days or in the refrigerator for up to 2 weeks.
- Freeze for longer storage. Separate layers with parchment.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 124
- Sugar: 11g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 2mg
How to Make This Scotcheroo Truffles Recipe
Ingredients that make these scotcheroo truffles irresistible
One of my favorite things about this scotcheroo truffles recipe is that it doesn’t call for anything fancy. If you keep peanut butter and cereal in the pantry like we do, you’re halfway there already. Here’s what you’ll need to make about three dozen sweet and satisfying truffles:
- 1 cup creamy peanut butter
- 1 cup sifted powdered sugar
- 2 tablespoons softened butter
- 1½ cups crisped rice cereal
- 1 cup chocolate chips with a rich cocoa profile (you can also use melting wafers for a smoother finish)
- 1 cup butterscotch chips, plus a few tablespoons more if you’d like to drizzle over the tops
I love how these treats manage to be both chewy and crispy at once. That combination is exactly what makes me reach for this recipe again and again.
Step-by-step instructions for the perfect scotcheroo truffles recipe
- Mix up the base
In a medium bowl, add the peanut butter, softened butter, and powdered sugar. Use a spatula or spoon to blend until smooth. The mixture will be firm, yet pliable, and easy to scoop without sticking too much. - Roll into bite-size pieces
Grab small portions using a tablespoon or cookie scoop and roll them gently between your palms to create even, round balls. Aim for a size just under a ping-pong ball for the best ratio of coating to filling. - Chill before dipping
Line a baking sheet with parchment and arrange your rolled truffles on top. Place the tray in the freezer for an hour so they hold their shape when it’s time to coat them. This step really helps reduce mess and keeps the dipping smooth. - Melt the coating
Place both types of chips in a microwave-safe bowl. Warm them slowly in 20 to 30 second intervals, stirring each time to help them melt evenly. Keep a close eye to prevent overheating, which can cause the chocolate to seize. - Coat and decorate
Take one chilled truffle at a time and roll it through the melted chocolate blend using a fork or skewer. Let the excess drip off before setting it back on the lined tray. If you’re feeling creative, you can melt the extra butterscotch chips and drizzle it on top using a piping bag or even a spoon. - Let them firm up and store them well
Leave your scotcheroo truffles at room temperature until the coating sets, or refrigerate to speed things up. Once the shell is firm, move them into a container with a tight seal. I’ve kept them on the counter and also in the fridge, and either way, they keep beautifully for up to two weeks.
What I usually do is freeze half the batch for future cravings and keep the other half chilled for snacking during the week. These are such a hit that they rarely make it past day five in our house!
If you’re looking for more quick sweets that are freezer-friendly, you’ll also want to try my mini egg cheesecake recipe. It’s another great one to keep on hand for surprise guests or sugar cravings.
Storage Tips and Freezing Guidance for Scotcheroo Truffles
Optimal storage methods to maintain scotcheroo truffle quality over time
Once you’ve dipped and decorated your scotcheroo truffles, storing them properly makes all the difference. Once the chocolate shell has hardened completely, place the truffles in a sealed storage container. I usually place a sheet of parchment between layers to prevent them from sticking together.
These truffles stay fresh at room temperature for up to five days, but if your kitchen runs warm, the fridge is a better choice. In the refrigerator, they’ll hold their texture and flavor for about two weeks. The center stays creamy, and the outer shell keeps that perfect little snap.
When I’m prepping for a party or holiday tray, I like to make these in advance and freeze half. This way, I always have a sweet option ready to go without starting from scratch. It’s a strategy I also use for layered desserts like my strawberry cake and cheesecake, which also benefit from resting time in the fridge.
How I prep and freeze batches for later use
If you’re making a large batch of scotcheroo truffles, freezing is a smart move. After rolling and dipping, let the truffles set fully in the fridge. Then place them on a baking sheet lined with parchment and freeze them in a single layer. Once they’re solid, transfer them to a freezer-safe container or zip-top bag.
Don’t forget to label them with the date. I find they keep best for about one month, although I’ve stretched it to six weeks with no problem. For serving, allow them to thaw gradually by moving from freezer to refrigerator the evening before. The flavor remains excellent after thawing, with the chocolate coating maintaining its ideal texture.
Simple Flavor Twists and Serving Ideas for Scotcheroo Truffles
Easy variations to try with this scotcheroo truffles recipe
Once you’ve mastered the base recipe for scotcheroo truffles, it’s fun to get creative. I like to make a double batch and split it into two flavor options. For one version, I swap the semisweet chocolate chips for dark chocolate. The deeper cocoa flavor brings out the richness of the peanut butter center even more.
Another twist we’ve loved is using white chocolate instead of butterscotch chips. It makes the truffles extra sweet and gives them a clean, bright finish. During special occasions, I occasionally garnish them with pulverized dried fruit pieces or finely diced nuts to create an attractive seasonal presentation. My kids enjoy rolling some in crushed cereal before dipping too. It adds even more crunch and makes each bite unique.
At social events, I frequently combine these treats with refined, creamy desserts such as my matcha tea tiramisu recipe for a complementary flavor experience. The balance of bold and subtle flavors works beautifully, and everyone always asks for the recipe.
How I serve scotcheroo truffles for different occasions
These truffles fit into just about any kind of dessert spread. For casual family nights, I place them in mini cupcake liners and pop them onto a plate right from the fridge. They’re easy to grab and the portion size keeps things light.
Sometimes, I tuck a few into small treat boxes with parchment paper and give them as gifts. They look polished, they hold up well in transit, and people always ask if they came from a bakery. Little do they know, they came straight from my freezer.
Why You’ll Keep Making These Scotcheroo Truffles
If you’re looking for something sweet, fun, and surprisingly easy, scotcheroo truffles are a treat that never disappoints. The combination of creamy peanut butter, crispy cereal, and that rich chocolate-butterscotch shell checks every box. This is one of those recipes I go back to regularly. Not just for holidays, but for last-minute get-togethers or cozy nights at home.
One of my favorite things about this scotcheroo truffles recipe is how shareable it is. Whether I’m packing them into a cookie box or sneaking a few from the fridge after dinner, they always hit the spot. My kids love helping roll the filling, and the whole batch usually disappears within a day or two.
These little bites are proof that simple ingredients can make something truly special. Follow me on Pinterest @TuckInBites for more easy, nostalgic recipes just like this one.
FAQ About Scotcheroo Truffles
Why is it called a scotcheroo?
The term “scotcheroo” derives from the butterscotch component featured in the classic coating mixture. This treat made its debut through cereal packaging during the sixties. The word “scotch” in the name refers to the butterscotch flavor that makes these treats so distinct. While I didn’t grow up with them, the first time I tried one, I totally understood the hype. Turning that nostalgic bar into truffles just made sense.
Why are my scotcheroos so hard?
If your scotcheroo truffles turn out too firm, it’s usually because there’s too much powdered sugar or the peanut butter is too thick. My preference is always for smooth, blendable peanut butter varieties. When the blend appears too thick or crumbly, I incorporate additional peanut butter gradually while mixing until the consistency becomes workable. Letting them rest at room temperature before serving also helps the texture mellow out.
How long to freeze truffles before dipping?
Freeze your truffle balls for at least one hour before dipping. This helps them stay firm and clean when coated with the melted chocolate and butterscotch. If they start to soften while you’re dipping, just pop them back in the freezer for 15 minutes and keep going. I’ve found that rotating them in small batches keeps the whole process stress-free.
What is the secret to soft scotcheroos?
The real secret is balance. You want the filling to be firm enough to roll but not stiff. I mix the sugar in slowly and use a peanut butter that stays soft at room temperature. My daughter actually discovered that a tiny splash of maple syrup adds moisture and makes the center extra smooth. It’s a small trick, but it works every time.
