Butterscotch Truffles

A lot of times I ask my bf what he wants me to make because he ends up eating most of it. He wanted bites of some sort with butterscotch. Have I mentioned he is sorta random with the stuff he comes up with. Remember this? Ya random. So I really can’t take the credit for these little morsels of butterscotch, cream cheese and chocolate.

Well, actually I can.

I mean, I figured out the recipe, stirred stuff, melted chocolate and dipped so really…… I should get like 99 % credit and he should get 1%.

I like that a lot better than him getting all the credit.


I am not a huge butterscotch fan but these were pretty good because the cream cheese cuts the sweetness of the butterscotch chips.  Ris loved them.  If you like butterscotch you will like these.  They are super easy to make.  You can even skip dipping them in chocolate but I would add a bit more icing sugar to make them a little firmer.


1 bag (11 oz) butterscotch chips
8 oz cream cheese
3 c confectioners sugar
14 oz white chocolate

Line a 9×13 pan with parchment.

In a double boiler melt butterscotch chips.  They will be the consistency of peanut butter when melted.   Set aside and let cool down to around room temperature.

With an electric mixer beat cream cheese until smooth.  Add melted and cooled butterscotch and beat until combined.  Add in confectioners sugar beat until well mixed.

Turn mixture out into your lined pan and press down until the mixture is level and spread out.  Don’t worry this doesn’t need to be perfect at all.  You just need it to cool.

Refrigerate for 2-4 hours until mixture has firmed up.

Once mixture is firm take out of the fridge and roll into 1 1/2 inch balls.  Place back in the fridge while you melt your chocolate.

Line a a baking sheet or your counter with parchment or wax paper.

Melt your white chocolate in a double boiler, just until melted.  Turn off heat.  Using a fork dip your truffles in the chocolate and tap fork on the side of the bowl to knock off excess chocolate.  Place dipped truffle your wax or parchment paper.  (If you would like to thin your chocolate a bit add a teaspoon or 2 of vegetable oil).  If you chocolate starts to cool just turn on the heat for a minute or 2 until it reheats.  You don’t want the chocolate too warm or it will melt your truffle.

Let sit until the chocolate sets and store in an airtight container in the fridge.

an ovenadventures original.