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Festive Scotcheroo Truffles

  • Beginner
  • 60 truffles, approximately
  • 45 min
Baking Success Or Baking Mess


1 cup Crown® Lily White® Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 pound white OR milk chocolate coating


Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Roll into one inch balls and place on a wax paper-lined cookie sheet.

Cool at least 45 minutes, or until firm.

Melt the chocolate coating and dunk the truffles. Place on a waxed paper-lined counter. Top with sprinkles.

Recipe Tip: When rolling truffles, spray your hands with cooking spray.

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