Description

Creamy peanut butter truffles with crispy rice cereal, coated in a rich blend of semisweet chocolate and butterscotch—an easy no-bake treat perfect for parties or snacking.

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)

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Instructions

In a large bowl, mix together the peanut butter, powdered sugar, and butter until smooth.
Gently fold in the Rice Krispies cereal until evenly combined.
Roll the mixture into small balls and place them on a parchment-lined baking sheet.
Chill the truffles in the refrigerator for about 30 minutes to firm up.
Melt the semisweet chocolate chips and 1 cup of butterscotch chips together using a double boiler or in the microwave in short bursts, stirring until smooth.
Dip each chilled truffle into the melted coating, let the excess drip off, and return them to the tray.
If desired, melt the extra 1/4 cup of butterscotch chips and drizzle over the coated truffles.
Refrigerate the truffles for another 15–20 minutes to fully set.

Notes

Swap semisweet chips for dark chocolate for a richer flavor.

Sprinkle sea salt on top before the coating sets for a salty-sweet twist.

Mix in mini marshmallows or chopped pretzels for added texture.

Add festive sprinkles after dipping for a holiday version.

Use plant-based butter and dairy-free chips to make it dairy-free.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 190
Sugar: 15g
Sodium: 85mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 5mg