Scotcheroo Truffles Chocolate Treats (Print Version)
# Ingredients:
01 -
2 cups (65g) corn flakes cereal
02 -
¾ cup (180g) creamy peanut butter
03 -
¾ cup (150g) butterscotch chips
04 -
3 tablespoons light corn syrup
05 -
1 cup (180g) semisweet chocolate chips
06 -
¾ cup (90g) powdered sugar
# Instructions:
01 -
Crush the corn flakes into pieces that are the size of a pea or smaller.
02 -
Place the peanut butter, butterscotch chips, and corn syrup in a microwave safe bowl. Heat in the microwave at 30-second intervals, stirring in between, until all the chips have melted.
03 -
Stir in the crushed cornflakes and mix until well combined. The mixture should be thick and easily formed into balls.
04 -
Use a cookie scoop to portion the cornflake mixture and create round balls with your hands, about 1 - 1.5 inches in size. Place the cornflake balls onto a pan lined with wax paper. Freeze the tray for one hour to set.
05 -
Melt the semisweet chocolate chips in the microwave at 30-second intervals until smooth. Remove the truffles from the freezer, dip each into the melted chocolate, and return them to the tray. Allow the chocolate to harden.
06 -
Once the chocolate has set, roll each truffle in powdered sugar to create the outer coating.
# Notes:
01 -
Instead of corn flakes, you can use other crunchy cereals like Rice Crispies or Chex.
02 -
If the truffles don't stick together, add more crushed cornflakes for a firmer mixture.
03 -
If the mixture seems dry, drizzle in additional corn syrup or peanut butter to improve consistency.
04 -
Store in an airtight container for up to 3 days, at room temperature or refrigerated.