Scotcheroo Truffles

1. Combine sugar and corn syrup in a saucepan over medium heat. Cook and stir over medium heat until sugar is dissolved and mixture starts to come to a boil. This will be somewhere around 10 minutes; you want the mixture to start to come to a boil, but not a rolling boil.

2. Remove from heat and stir in peanut butter until combined. Then gently stir in Rice Krispies.

3. Roll mixture into 1-inch balls. Set them on a baking sheet lined with waxed paper and let them cool. I prefer to chill mine in the fridge. Or, in my North Dakota winters, in the garage.

4. Heat the semi-sweet chocolate in the top of a double boiler or in a bowl over a pot of simmering water. Stir occasionally until chocolate is melted and smooth. Stir in oil. Remove bowl from heat.

If you want the truffles shinier and less streaky, dip the bottom of the bowl of chocolate in a sink or bowl of cold water. Then stir chocolate until it begins to thicken. Once it thickens, immediately remove it from the cold water and place it back over the pot of simmering water. Stir just long enough to make the chocolate liquid again.

5. Dip truffles in the melted chocolate. Lay them on waxed paper to cool and set up.

6. In a small bowl, melt chips for drizzling using the microwave in 30 second heat bursts. Stir between each additional 30 second burst, and stop once the chocolate is smooth. Put the melted chocolate into a small resealable bag and cut the edge off one corner. Use as a piping bag to drizzle melted chips over truffles.

7. Let the chocolate set up then place truffles in a sealed container. Use paper liners, if you’re feeling fancy schmancy.