No-Bake Special K Mini Bundts

• 4 cups Special K Original Cereal
• 1 cup granulated sugar
• 1 cup light corn syrup 
• 1 cup creamy peanut butter 

Chocolate Coating:

• ½ cup semi-sweet chocolate chips
• ½ cup butterscotch chips 
• 2 Tbsp coconut oil
• Sea salt flakes 

Crush cereal into smaller pieces in a bag by hand or use a blender, pulsing cereal 1 –2 times to break up into even small pieces. Do not overgrind. Add to a large bowl and set aside.

Pour sugar and corn syrup into a saucepan on medium high heat and stir until it starts to bubble around the edges of the saucepan. Remove from heat and add the peanut butter and stir until combined.

Prepare Mini Braided Bundt Pan with baking spray and use a pastry brush to evenly coat. Scoop a small spoonful of peanut butter mixture to the bottom of each cavity of the Bundt pan and spread it around so it creates a thin layer on bottom of pan design. Pour the rest of the mixture into the large bowl with the cereal and mix.

Scoop the cereal mixture into each cavity of the Bundt pan and finely press and pack it with your hands, filling each cavity to the top. Place in the fridge to cool for 10-15 minutes.

While the mini Bundts are cooling, place chocolate chips, butterscotch chips and coconut oil into a microwave-safe bowl and melt in the microwave (20 seconds increments until melted). This should be thinner in consistency. Let cool slightly.

Carefully remove mini Bundts from the pan with a small spatula. Press the edges of the treats and lift out. Dip the tops of each treat into the melted chocolate and let excess chocolate drip off and place on a cooling grid over a sheet pan. Sprinkle with sea salt flakes if desired and place in fridge to let cool until chocolate hardens on the top. You can also place in the freezer for a quicker option.