December 17th already?!
I am in disbelief. Even though we’ve already had snow come and go and I celebrated Christmas early with my family, it still feels like Thanksgiving was just the other day.
Believe it or not, I have hardly done any Christmas baking this year. This is hiiiighly unusual for me, but I just don’t have as many reasons to bake this year and I know if I overdo it, I’ll be the one who eats it all and suffers the consequences. Been there, done that.
Not that that stops me from baking entirely…😉
I’ve consumed my fair share of Christmas cookies this year already and the month is only halfway done!
This yummy treat isn’t a cookie per say, nor is it baked. It is pretty delicious and it’s a fun twist on my favorite bar (or square, or whatever you prefer to call it in your corner of the world!). These truffles are Special K Bars (also known as Scotcheroos) in round, chocolate-dipped form.
Are they more complicated to make? Most definitely. But they are also extra chocolaty, extra fancy, and extra festive.
I probably wouldn’t bring a tray of Special K Bars to a Christmas party, but these truffles? I would. And I already have.
Everyone thought they were as fun as I did, and although they’re a once-a-year kind of treat, I had fun turning one of my favorite desserts into a more Christmas-y recipe.
To make these, you’ll need the exact same ingredients you’d use for a regular pan of Special K Bars, only you’ll be using extra chocolate chips and possibly a bit of oil to melt it. Butterscotch chips are notoriously difficult to melt, so I had to use a ton of oil to thin mine out enough to drizzle over these truffles, but it’s much easier to just mix all the chips together and dip the cereal in that mixture. You can certainly try the butterscotch-drizzling method; just know it will take a good amount of oil and some serious patience! Christmas sprinkles would also make these truffles extra festive without all the effort. ☺️
I cooked my cereal mixture on the stove like I usually do and barely had to let it cool at all – mine wasn’t as hot as I expected it to be so I had no trouble rolling the mixture into balls with my hands. If yours is too hot, just wait a few minutes until you can handle it, and then roll into truffle shapes immediately.
These are really pretty simple; they just take a bit more time than regular Special K Bars. They add a little something different to your Christmas tray without any crazy ingredients or candy thermometers.
I hope you love these as much as I do, and I hope you and yours have a very Merry Christmas! I’ll see you in 2019! 🎉
- 6 cups Special K
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 2 bags milk chocolate chips (11 oz. each)
- 1 bag butterscotch chips (11 oz.)
- Canola oil, if needed
- Bring sugar and syrup to a boil and let boil for 1-2 minutes or until sugar dissolves. Turn off heat and add peanut butter. Mix in cereal. Let cool enough to touch (It should only take a few minutes). Once cool, form cereal mixture into balls, about 1 inch each, and place on waxed paper.
- Place milk chocolate chips and half the butterscotch chips (or all of them if you prefer – it’s easier!) in a microwave-safe dish. Melt the chips on high for 1 minute, then stir. Continue microwaving and stirring at 20-second intervals until chocolate is smooth.
- Using a fork, dip cereal balls into melted chocolate to coat and return to waxed paper to harden.
- If desired, melt remaining butterscotch chips in a separate dish in the microwave until smooth. If you plan to drizzle it, you will likely need to mix in a pretty good amount of oil, but add it 1 teaspoon at a time, stirring well. Use a straw or lollipop stick to drizzle the butterscotch over the truffles.
- Allow truffles to dry completely and store in a covered container, either at room temperature or in the fridge for about two weeks, or in the freezer for several months.
If you want to make things easier, just melt all the chocolate and butterscotch chips together instead of separating them - do not reserve the other half of the butterscotch chips for later.
Total Fat: 10 g
Cholesterol: 6 mg
Sodium: 84 mg
Potassium: 44 mg
Total Carbs: 31 g
Protein: 4 g