Festive Scotcheroo Truffles
A fun twist on a classic treat!
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
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.