Festive Scotcheroo Truffles
Ingredients
- 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
- Sprinkles
PRODUCTS
Instructions
- 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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