Name: Cotcheroo Truffles
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1 cup powdered sugar; 2 tablespoons butter; 1 1/2 cups Rice Krispies cereal; 1 cup semisweet chocolate chips; 1 cup butterscotch chips; 1/4 cup butterscotch chips (optional, for drizzling)

Creamy peanut butter truffles with a satisfying crunch from crispy rice cereal, all wrapped in a rich coating of semisweet chocolate and butterscotch chips—these Cotcheroo Truffles are my go-to for a no-bake treat that’s both fun and indulgent. Whether it’s for holiday parties or a quick sweet craving, I always find a reason to make a batch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter

1 cup powdered sugar

2 tablespoons butter

1 1/2 cups Rice Krispies cereal

1 cup semisweet chocolate chips

1 cup butterscotch chips

1/4 cup butterscotch chips (optional, for drizzling)

Directions

I start by mixing the peanut butter, powdered sugar, and butter in a large bowl until smooth.

Then, I gently fold in the Rice Krispies cereal to keep that crispy texture.

I roll the mixture into small balls and line them up on a baking sheet with parchment paper.

Next, I chill the truffles in the refrigerator for about 30 minutes so they firm up.

While they chill, I melt the semisweet chocolate and 1 cup of butterscotch chips—either over a double boiler or in the microwave in short bursts.

I dip each chilled ball into the melted mixture, letting the extra drip off, and then place them back on the tray.

For a decorative touch, I sometimes melt the extra 1/4 cup of butterscotch chips and drizzle it over the top.

Finally, I refrigerate them again for 15–20 minutes to set.

Servings and timing

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

Servings: 24 truffles

Calories per truffle: 190 kcal

Variations

I sometimes swap the semisweet chips for dark chocolate for a more intense flavor.

For a salty-sweet twist, I sprinkle a bit of sea salt on top before the coating sets.

I’ve also mixed in mini marshmallows or chopped pretzels into the peanut butter base for fun texture changes.

For a festive version, I add colored sprinkles after dipping.

To make it dairy-free, I use plant-based butter and dairy-free chocolate chips.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator, where they stay fresh for up to a week. If I want to keep them longer, I freeze them in a single layer first, then transfer to a freezer-safe container—they last up to 2 months that way. I let them thaw in the fridge before serving. There’s no need to reheat; they’re perfect straight from the fridge.

FAQs

How do I keep the truffles from falling apart while rolling?

I make sure the mixture is well combined and chilled if it feels too soft. If it’s still sticky, I add a bit more powdered sugar to help firm it up.

Can I use chunky peanut butter instead of creamy?

Yes, I’ve used chunky peanut butter when I want extra texture. It works great, but I make sure to stir well to evenly distribute the peanuts.

Can I use a different cereal instead of Rice Krispies?

Absolutely! I’ve tried crushed cornflakes and puffed rice—they both work well and add a unique twist.

What’s the best way to melt the chocolate and butterscotch chips?

I prefer the double boiler method for more control, but the microwave in 30-second bursts (stirring in between) works just as well and is quicker.

Can I make these ahead of time for a party?

Definitely—I often make them a day or two ahead. I store them in the fridge until just before serving to keep them firm and fresh.

Conclusion

Cotcheroo Truffles are one of those no-fuss, feel-good treats I keep coming back to. They’re quick, crave-worthy, and totally customizable. Whether it’s a holiday platter, a family get-together, or a just-because moment, these little bites of peanut butter, crunch, and chocolate never let me down.

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