Scotcheroo Truffles are bite-sized, no-bake treats packed with the irresistible combination of crunchy cereal, creamy peanut butter, rich chocolate, and sweet butterscotch.

Love Scotcheroos? You’ll definitely want to try my Scotcheroo Popcorn, Birds Nest Scotcheroos, and Chex Scotcheroos for other fun and delicious ways to enjoy that classic chocolate, peanut butter, and butterscotch combo!

Why you’ll love this recipe:

If you love the combination of chocolate, peanut butter, and butterscotch in classic Scotcheroos, you are going to love these Scotcheroo Truffles! They take everything that makes traditional Scotcheroos so irresistible and turn it into a fun, bite-sized treat that is perfect for snacking, parties, holidays, and sharing.

Classic Scotcheroos are a nostalgic no-bake dessert made with crispy cereal, peanut butter, and a chocolate-butterscotch topping. These Scotcheroo Truffles take that same classic flavor combination and give it a fun new twist!

Instead of cutting Scotcheroos into bars, you roll the mixture into easy, bite-sized truffles. And honestly, everything is better when you can just grab one and pop it in your mouth!

Ingredients you’ll need:

Rice Krispie cereal
Creamy peanut butter
butter – softened
Powdered sugar
Semi-sweet chocolate chips
Butterscotch chips- divided
Vegetable oil

If you have never had a Scotcheroo before, they are essentially a crispy, chewy peanut butter treat topped with a rich combination of melted chocolate and butterscotch. They have been a beloved Midwest dessert for decades and are especially popular at potlucks, parties, and family gatherings.

These truffles take those same delicious flavors and turn them into individual little bites. You get the crunchy cereal, creamy peanut butter, sweet butterscotch, and rich chocolate all in one bite.

If you already love Scotcheroos, there is really no reason not to make these!

The combination of chocolate, peanut butter, and butterscotch is seriously hard to beat. The creamy peanut butter balances the sweetness of the chocolate and butterscotch, while the crispy cereal adds the perfect crunch.

And unlike traditional Scotcheroos, there is no pan to cut up once everything is finished.

These Scotcheroo Truffles are bite-sized, which makes them so easy to serve and even easier to eat. Just arrange them on a platter and let everyone grab one!

How to make the best Scotcheroo Truffles:

In a medium mixing bowl, combine Rice Krispies, peanut butter, softened butter, and powdered sugar. The mixture will be thick so you may need to mix with your hands.
Line a baking pan with parchment paper or a silicone baking mat, then roll the mixture into balls roughly 1 inch in size, placing them on your prepared pan as you go. Transfer to the freezer to chill for 30 minutes.
In a microwave safe bowl, combine chocolate chips and butterscotch chips then microwave in 30 second intervals, stirring in between, until melted and smooth.
Working one by one, coat each truffle in the melted chocolate, let any excess chocolate drip off, then return to the baking sheet.
Melt the remaining butterscotch chips and vegetable oil, then transfer to a ziploc bag, cut off one end, and drizzle the butterscotch chocolate over the truffles.
Pop in the fridge or freezer for 30 minutes to set the chocolate drizzle. Once set, carefully break off the excess candy-coating pieces around each truffle before enjoying!

There are so many reasons to make these little treats!

They are easy, no-bake, bite-sized, and made with simple ingredients. They are also perfect for making ahead of time, which makes them especially convenient for parties and holidays.

But mostly, you should make them because they are delicious!

If you already love Scotcheroos, these are an easy way to enjoy those same nostalgic flavors in a completely new way. And if you’ve never tried Scotcheroos before, these truffles are a fun introduction to the classic chocolate, peanut butter, and butterscotch combination.

They are crunchy, creamy, sweet, chocolatey, and completely irresistible! Whether you’re making a batch for a holiday dessert table, bringing something to a party, or just looking for an easy afternoon treat, these Scotcheroo Truffles are always a good idea!

My top tips:

ELECTRIC MIXER: I find it helpful to use an electric mixer when incorporating the ingredients for the truffle filling. If you don’t have one, I recommend using clean hands to work the peanut butter, butter, and powdered sugar into the Rice Krispies.
LINING YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat! Lining your pan prevents the truffles from sticking and makes them easy to peel up and remove the excess chocolate pieces once chilled.
FREEZING: Placing the rolled truffles into the freezer for a few minutes helps them firm up and ensures they will hold their shape while being coated in the chocolate and butterscotch chips.
COATING: I find a fork is a great tool to use to coat the truffles in the melted chocolate, as the chocolate can drip off through the prongs of a fork. After you coat the truffles, tap the fork against the bowl so the excess chocolate drips off. You’ll want to scrape all the excess chocolate off the bottom of your truffles so that it won’t create a pool or “foot” at the bottom.
MELTING CHOCOLATE: Adding a little vegetable oil to the remaining butterscotch chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to dip and drizzle over the truffles.
DRIZZLING: I find it helpful to transfer the melted butterscotch chips into a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
CHILLING THE CHOCOLATE: You can let these Scotcheroo Truffles set at room temperature, but it may take hours for the chocolate to fully harden. To speed up the process, feel free to place them in the fridge for 30 minutes to set the chocolate. Once set, carefully break off the excess butterscotch coating pieces around each truffle before enjoying!
STORING: Any leftover truffles can be transferred into an airtight container and stored in the fridge for up to 1 week. You can also freeze these for up to 2 months! To thaw frozen truffles, move them to the refrigerator overnight or for a few hours.

Looking for more no-bake truffle recipes? Check these out!

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