Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 Tbsp. butter
- 1 1/2 cups Rice Krispies cereal
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1/4 cup for drizzling (optional)
Instructions
- In a large mixing bowl, combine peanut butter, powdered sugar, and butter. Mix until smooth and creamy.
- Add Rice Krispies cereal to the peanut butter mixture and stir until well combined.
- Cover the mixture and refrigerate for at least 30 minutes to firm up.
- Once firm, use a small cookie scoop or your hands to form the mixture into small balls, about 1 inch in diameter. You should end up with around 20-25 balls.
- Melt the semisweet chocolate chips and butterscotch chips in separate bowls in the microwave or over a double boiler.
- Dip each peanut butter ball into the melted chocolate, coating completely, then roll in melted butterscotch to coat.
- Place the coated truffles on a baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes to set the chocolate.
- If desired, drizzle with additional melted butterscotch or chocolate.
- Serve chilled and enjoy!
Tips
- Make sure to chill the peanut butter mixture to help it hold its shape.
- If the chocolate or butterscotch becomes too thick, reheat in short intervals until smooth.
- Experiment with different types of chocolate or add-ins, like nuts or sprinkles, to create unique flavor combinations.