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Special K-Bar Chocolate Cups

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.
Prep Time30 mins
Cook Time5 mins
Freeze30 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 cups
Calories: 196kcal



  • 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!).


Calories: 196kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 166mg | Fiber: 2g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 0.6mg | Calcium: 21mg | Iron: 2.3mg