Scotcheroo Truffles

These irresistible chocolate-dipped Scotcheroo Truffles are a fun twist on classic Scotcheroos. Easy to make and perfect for any celebration, they’re finished with festive sprinkles for a sweet treat no one can resist.

Easy Chocolate Dipped Scotcheroo Truffles Recipe

My pantry is always stocked with corn syrup, and for these goodies, light corn syrup is mixed with puffed rice cereal, crunchy peanut butter, mini chocolate chips, and chopped peanut butter cups, then rolled into bite-sized morsels ready to be dipped in warm chocolate candy coating.

I remember making classic Chocolate Scotcheroos when I was a girl, and I still love them today. They inspired these fun Scotcheroo Truffles, which can be decorated with any color sprinkles you like, making them a festive, year-round treat to make and share.

Checkout this quick list of key ingredients you’ll need to make Scotcheroo Truffles: (Scroll down for the full printable recipe card.)

• Peanut Butter – Crunchy peanut butter give these truffles their signature flavor.
• Cereal – Crispy rice cereal like Rice Krispies or a similar store brand.
• Corn Syrup – Light corn syrup is classic for scotcheroos.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Mix-Ins – mini semi-sweet chocolate chips and chocolate peanut butter cups.
• Candy Coating – Chocolate candy coating and sprinkles for decorating.

How to Make the BEST Chocolate Scotcheroo Truffles

• Combine Syrup and Sugar – Melt together the light corn syrup and sugar. Cook over medium-high heat stirring until the sugar has completely dissolved.
• Add the Peanut Butter – Bring the mixture to a boil then remove from the heat. Add the peanut butter stirring until fully incorporated with the syrup.
• Stir in the Rice Krispies – To the peanut butter mixture, add the cereal.
• Mix-Ins – Mix lightly then add the chocolate chips and chocolate peanut butter cups. Use a large silicone spoon or spatula to mix until combined.
• Divide the Cereal Mixture – Use a medium ice cream scoop to divide the mixture. Roll into balls. Place side by side on the wax paper lined baking sheet. Cool the bon bons completely or chill until firm.
• Melt Chocolate Coating – Melt the chocolate candy coating per the package instructions in a microwave-safe bowl or the package, if suitable.
• Dip the Truffles – Use 2 forks to carefully dip each truffle in the melted chocolate returning to the wax paper lined baking sheets.
• Decorate – Immediately decorate with sprinkles then allow the chocolate coating to dry completely.

Kitchen Equipment to Make Scotcheroo Truffles

• Sheet pans lined with wax paper. Before you begin, prepare a couple of sheet pans with wax paper so after dipping them in the warm chocolate you can quickly place them onto the pan to set up without sticking.
• Large pot or saucepan.
• Large bowl.
• Measuring cups and spoons.
• Medium ice cream scoop or cookie scoop.
• Nonstick rubber spatula for stirring.

Recipe Variations, Tips and Substitutions

• Peanut Butter – You can use creamy peanut butter in for these delicious truffles.
• Cereal – You can make these with crushed cornflakes or crushed corn Chex cereal, too.
• Allow Ample Time to Set – Make a point to prepare the Scotcheroo bon bons a few hours in advance to allow them ample time to set and firm.
• Make Memories – Get the family involved and set-up a dipping station with the melted candy coating and assorted toppings such as sprinkles, candy or chopped peanuts.
• Chocolate – While I dip these scotcheroos truffles in classic milk chocolate you could also use white almond bark or white chocolate.
• Decorating – You could melt one cup of peanut butter chips or one cup of butterscotch chips to drizzle the tops in place of sprinkles.
• Yield – Depending on how the cereal mixture is divided, yield may be greater. If yield is greater than 48 an additional (1 lb) package of chocolate candy coating may be needed. (For a total of 3)

Storage and Leftovers

• Leftovers – Store Scotcheroo Truffles in an airtight container at room temperature for up to 5-7 days.
• Freezer – You can freeze these for up to 1 month. Thaw in the refrigerator and bring to room temperature for serving.

More Easy No Bake Desserts to Make

• No-Bake Chocolate Peanut Butter Oatmeal Cookies a.k.a Preacher Cookies are an oldie but goodie.
• Sweet and salty Chocolate Peanut Butter Pretzel Bars.
• Chocolate Peanut Butter Haystacks are a riff on butterscotch haystacks that are popular at the holidays.
• Chocolate dipped Chocolate Chip Cookie Dough Truffles. 
• You’ll love these grown-up Turtle Scotcheroos.
• Karo corn syrup gives a glossy shine to my Bourbon Praline Pecan Sauce turning it into liquid gold. It’s heavenly!
• Quick and easy Pumpkin Dip is perfect for fall entertaining.
• Rich Bananas Foster with vanilla ice cream is always a stellar dessert option.

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Helpful Kitchen Items:

• Sheet Pans
• Large Pot
• Silicone Spatulas
• Adjustable Measuring Cup

Disclaimer ~ This post is a sponsored conversation written by me on behalf of Karo® Syrup. The opinions and text are all mine.  Thank you for being supportive and allowing me to share products with you that I enjoy.