My mom, well she absolutely hates mothers day. Yeah, like she really hates it. I am am not sure on the exact reason, but I am pretty sure it is because she was a super young mom. She had my brother at nineteen. This meant two things. One, my dad was way too young and clueless to do anything for Mothers Day and two, my three older brothers caught on to this cluelessness and did nothing as well. My dad is an awesome guy, but he is awful with special occasions!
Seriously, boys are so clueless.
Story of my life.
But even today she still hates it. She’s weird, but I don’t think she minds the blueberry muffins for breakfast, banana bread waffle french toast for lunch, spinach artichoke and brie crepes for dinner and strawberry margarita donuts for dessert. Yeah, that part I know she absolutely loves. Then again, that’s pretty much every day around here.
I mean for one she and my dad have been together since she was fifteen and she’s raised seven somewhat normal kids. Ok wait, we are totally anything but normal, but we’re nice respectable kids………
With our fair share of issues. Hey everybody’s got issues, you can’t blame her.
She is my biggest supporter when it comes to this blog and really she deserves some of the credit for it as well. She has done ALL the design and tech stuff behind Half Baked Harvest. If you are unfamiliar with setting up a blog than you do not know how incredibly, completely frustrating and down right awful this can be. It’s crazy hard and I cannot do it! Thank god for my mom. She is awesome.
She is also my number one taste tester. Which for this part she loves, but there was one time where she actually had to spit something out. It was tacos and I was trying to make my own taco seasoning and let’s just say I WAY over did it on the spice. Promise though, she has only done that once…….at least that I know of!
Bottom line? My my is the very best and I would not be here talking with you guys (my invisible internet friends) if it weren’t for her!
So today I am sharing one of her classic desserts, except I gave them a fun little makeover. They are definitely what she is known for and with good reason. I mean they are no-bake, 5 minute prep, done in ten minutes (with at least 30 minutes in the fridge to harden) and the two main ingredients are chocolate and peanut butter. Score! Originally, these are just supposed to be bars. Crunchy peanut butter cereal on the bottom and chocolate one top. They are the easiest most delicious little no bake bars around, but they are a HUGE pain to cut into. They get so hard and it is impossible to wait the 15 minutes for them to soften to cut into them. I mean you already had to wait thirty minutes for them to set up, another fifteen minutes is just not going to happen. So I made them into little hand-held cups. Grab go and devour!
Yes, I have posted the special k-bar recipe before, but I think is was the second recipe I ever posted in this site and the photos are awful!! Like so bad. And my friend Sally over at Sally’s Baking Addiction reminded me last week that old recipes can be reposted!! Thank you Sally!
These are so fun and are perfect for all the upcoming summer BBQ’s you may have planned, of course they are perfect for today as well. So, if you completely spaced on the whole Mother’s Day thing and need something quick, easy and delicious to give you mom, here you go!
Special K-Bar Chocolate Cups
Servings: 24 cups
Calories Per Serving: 197 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Line a muffin tin with liners (or line 2 mini muffin tins with liners).
- Melt half of the chocolate chips. I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Drop 1 tablespoon (1 1/2 teaspoons if making mini cups) of chocolate into each liner, then use the back of a spoon to smooth the chocolate up the sides of the liner. Place in the freezer for 10 minutes or the fridge for 20.
- While the chocolate hardens make the special-k filling. Mix Karo syrup, peanut butter and sugar all together in large saucepan. Heat almost to a boil but be careful not to burn. Stir to combine the ingredients and dissolve the sugar. Turn off the heat and mix in corn flakes. When the chocolate cups have hardened, stuff each cup with about 2 tablespoons (1 1/2 teaspoons for the mini ones) of the filling. Stuff them to the very top, you want them full! (If you have any filling left over just place tablespoon size clumps on a sheet of wax papper and then drizzle them with melted chocolate). Place back in the fridge while you melt the remaining chocolate. When the chocolate is ready remove the cups from the fridge and then cover each with chocolate, smoothing with a spoon. Place back in the fridge again for 30-35 minutes or the freezer for 15-20 minutes. These are fine if left out at room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge (mom says the fridge is definitely best!).
Happy Mother’s Day to all the mom’s out there!