These Scotcheroo Balls are a bite sized, totally addictive treat that combines peanut butter, chocolate, and butterscotch into one easy no bake treat. These balls are simple, fast, and give you consistent results every time, for a treat you’ll want for the holidays, but also all year long!
These balls are a twist on peanut butter balls, and buckeyes, paired with scotcheroos and will disappear fast! They pack the flavors of traditional Scotcheroos, but in a portable, hand-held, treat form!
The rice cereal gives them the satisfying crunch we want, paired with the creamy peanut butter filling. The melty chocolate and butterscotch coating is so rich, and the flavors all come together so well! If you love these flavors as much as I do, you will love these treats!
Why you’ll love these
- Quick and Easy: These balls are a no bake treat, and only take about 30 minutes of actual work to make! All you need to do is mix, roll, and dip!
- Amazing Flavor Combo: Peanut Butter, Chocolate and Butterscotch all combined in one delicious bite!
- Crowd Pleaser: Everyone loves these, they’re perfect for neighbor gifts, cookie trays, serving at a party, or just snacking on, because yum!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Scotcheroo Ball Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Peanut Butter: Gives the peanut butter filling the best flavor, you can use crunchy or creamy peanut butter.
- Powdered Sugar: Helps thicken the filling so it isn’t too sticky, and the balls hold their shape
- Rice Cereal: Gives that classic crunch needed for scotcheroos
- Chocolate Chips: Use any chocolate chips, dark chocolate, milk chocolate or semi sweet.
- Butterscotch Chips: Adds that classic scotcheroo flavor to the coating
How to make Scotcheroo Peanut Butter Balls
Step 1: Make the Peanut Butter mixture in a large mixing bowl with a hand mixer, combining peanut butter and butter until they are smooth and creamy. Add in the vanilla extract and salt. Add in the powdered sugar and mix until you have a soft cookie dough like consistency. Stir in the rice cereal.
Step 2: Form the Balls. Chill the mixture for 30 minutes, then take 1 Tablespoon portions of the mixture and roll them into small balls between your hands. Place them onto a parchment paper lined cookie sheet and refrigerate the tray for another 30 minutes.
Step 3: Melt the Chocolate Coating. Add the Chocolate chips, and butterscotch chips to a microwave-safe bowl in 20 second increments, stirring as much as you can after each. You shouldn’t need longer than 1 minute and 20 seconds, or so.
Step 4: Dip the balls into chocolate. Add a peanut butter ball into the melted chocolate mixture and use a fork to cover the ball completely in the chocolate. Lift it out with the fork and place it back on the cookie tray. Top the balls with sprinkles, chopped peanuts, sea salt, or a drizzle of additional chocolate if desired. Let the chocolate balls sit until they are firm.
Tips and Tricks
- More Powdered Sugar: If the peanut butter mixture is too sticky, you can fix this by adding a little more powdered sugar. If it gets too crumbly, add in more peanut butter until it is soft again.
- Don’t forget to Chill: Chill the balls before scooping and rolling to prevent a bigger mess. You may still need to wash your hands occasionally in between, but this should help. Also don’t forget to chill the balls before dipping them into the chocolate or they’ll flatten and not hold their ball shape. Return the balls to the fridge if they have been out too long while dipping, or only bring a portion of them out at a time so they don’t soften too much first.
- Slowly Melt the Chocolate: Melt the chocolate in 20 second increments, and stir as much as you can after each. You don’t want to over heat the chocolate in the microwave of you’ll end up with chocolate that seizes, or dries with spots.
Storage Instructions
Store the Scotcheroo Balls in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 2 months, just thaw them in the fridge overnight then enjoy!
These Scotcheroo Balls are such a fun, and tasty treat, and a great new way to enjoy the flavors of peanut butter, chocolate and butterscotch all in one perfect bite! They’re the perfect no bake, easy to make treat, that you’ll want to keep on hand every day you need a little sweet treat pick me up!
More No Bake Treats
Scotcheroo Balls
Ingredients
- 1 cup Creamy Peanut Butter
- 1/4 cup Unsalted Butter (softened)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 2/3 cups Powdered Sugar (sifted)
- 1 1/2 cups Crispy Rice Cereal
- 1 cup Chocolate Chips
- 1 cup Butterscotch Chips
- 1 tsp Coconut Oil (optional – it makes chocolate smoother)
Instructions
- Combine peanut butter and butter in a large bowl, and beat with a hand mixer until combined and smooth. 1 cup Creamy Peanut Butter, 1/4 cup Unsalted Butter
- Add in the vanilla and salt, and stir them into the mixture. 1 tsp Vanilla Extract, 1/4 tsp Salt
- Gradually add in the powdered sugar, while mixing slowly, until combined, and until it reaches a dough like consistency, that will hold its shape. Add more powdered sugar, 1 TBS at a time if needed. 1 2/3 cups Powdered Sugar
- Add in the rice cereal and fold it into the mixture until evenly mixed. 1 1/2 cups Crispy Rice Cereal
- If the mixture is too sticky, cover the bowl and place it in the fridge to chill for 30 minutes so it is less sticky, and easier to scoop.
- Scoop the peanut butter mixture into Tablespoon sized portions, and roll into balls. Place onto a cookie sheet lined with parchment paper. Place in the freezer for at least 30 minutes.
- Melt Chocolate Chips, and Butterscotch Chips in a small bowl with coconut oil, in 20 second increments, stirring well after each, until smooth. It should just take about 1 minute total. 1 cup Chocolate Chips, 1 cup Butterscotch Chips, 1 tsp Coconut Oil
- Remove peanut butter balls from the fridge and drop them one at a time into the melted chocolate.
- Use a fork to coat them fully in the chocolate, and lift them out. Tap the edge of the fork on the side of the bowl to remove extra chocolate. Carefully slide off the fork and back onto the parchment paper.
- Decorate tops with sprinkles, coarse salt, or a drizzle of extra melted chocolate if desired.
- Let the balls sit until the chocolate is set. Place them in the fridge to help them harden quicker. Store in the fridge for up to 2 weeks, and enjoy.
Notes
- More Powdered Sugar: If the peanut butter mixture is too sticky, you can fix this by adding a little more powdered sugar. If it gets too crumbly, add in more peanut butter until it is soft again.
- Don’t forget to Chill: Chill the balls before scooping and rolling to prevent a bigger mess. You may still need to wash your hands occasionally in between, but this should help. Also don’t forget to chill the balls before dipping them into the chocolate or they’ll flatten and not hold their ball shape. Return the balls to the fridge if they have been out too long while dipping, or only bring a portion of them out at a time so they don’t soften too much first.
- Slowly Melt the Chocolate: Melt the chocolate in 20 second increments, and stir as much as you can after each. You don’t want to over heat the chocolate in the microwave of you’ll end up with chocolate that seizes, or dries with spots.
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