Combine the package of butterscotch chips and whipping cream. Heat over low heat to melt chips. Takes about 5 minutes
Remove from burner and add in almond extract if using.
Beat with a mixer on low until smooth, then refrigerate until mixture is firm about an hour.
Roll the butterscotch filling mixture into balls and then roll into chopped almonds.
Place on a lined cookies sheet and freeze for 30 minutes
While truffles are freezing, melt the candy coating.
Dip the frozen truffles in the candy coating one at a time, then return to lined cookie sheet. Sprinkle with chopped almonds if desired or let the candy coating set.
Melt 1/2 cup of Butterscotch chips and drizzle over prepared truffles.
Truffles can be stored at room temperature in a tightly covered container up to two weeks.
Video
Notes
If you want pure butterscotch flavor, omit the almond extract. I tried this recipe both ways and actually like it without the added almond flavor. But the almond extract can be added if desired.