Ingredients:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 Tbsp. butter, softened
- 1 1/2 cups Rice Krispies cereal
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1/4 cup butterscotch chips (for drizzling)
Instructions:
- Prepare the Filling: In a large mixing bowl, combine the peanut butter, powdered sugar, and softened butter. Mix until smooth and well combined.
- Add the Cereal: Gently fold in the Rice Krispies cereal, stirring until evenly distributed throughout the mixture.
- Form the Truffles: Scoop small portions of the mixture and roll them into bite-sized balls. Place them on a parchment-lined baking sheet. Freeze for about 20–30 minutes, or until firm.
- Melt the Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Coat the Truffles: Using a fork or dipping tool, dip each frozen peanut butter ball into the melted chocolate mixture, ensuring an even coating. Place them back on the parchment-lined baking sheet.
- Drizzle with Butterscotch: Melt the additional 1/4 cup of butterscotch chips, then drizzle over the coated truffles for extra flavor and decoration.
- Let Set: Allow the truffles to set at room temperature or refrigerate for faster setting.
- Serve & Enjoy! Store in an airtight container in the refrigerator for up to a week.