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Festive Scotcheroo Truffles

A fun twist on a classic treat!

Quick Facts

Prep Time: 20 minutes
Cool Time: 45 minutes
Cook Time: 10 minutes
Yield: 60 truffles, approximately


  • 1 cup Karo® Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 pound white OR milk chocolate coating
  • Sprinkles


  1. 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.
  2. Roll into one inch balls and place on a wax paper-lined cookie sheet.
  3. Cool at least 45 minutes, or until firm. 
  4. Melt the chocolate coating and dunk the truffles.  Place on a waxed paper-lined counter.  Top with sprinkles.
  5. Recipe Tip:  When rolling truffles, spray your hands with cooking spray.