Tidbits are a recipe from my family archives – an addictive mix of butterscotch chips, peanut butter and corn flakes.
I shared a video tutorial for my Grandma’s Tidbits recipe a couple of weeks ago and it was popular! Which makes sense because it’s been a popular treat to make for Christmas in our family for decades.
I’ve talked a lot before about how the holidays bring out the nostalgia in me which I express through cooking and baking. I think a lot of people feel the same way. I think it’s so important to keep family recipes alive by making the favorite’s again and again. These Tidbits are one of ours!
Another favorite? Rice Krispie Treats. It’s a classic rather than a family recipe obviously but I still crave them to this day – the homemade kind, not the store-bought kind. My kids really like the Cocoa Krispies to eat for breakfast and so one year I decided to make a chocolate Krispie Treat recipe and we’ve been hooked ever since. Even our Elf can’t keep his hands off them.
And they make perfect little “ginger” people! I call them Krispie Cocoa Men. I spread my Cocoa Krispie treat mixture on a sheet pan to make them a bit thinner and easier to cut into shapes. After they’ve set up I use my gingerbread man cookie cutter and then simply decorate them with some candy buttons. It’d be cute to get some frostings, sprinkles and candy together and let your kids decorate them too.
In addition to making these two cereal-based treats, I have to have my Mom’s fudge, my Grandma’s snickerdoodles, Buckeyes and my favorite chocolate chip cookies. Those are our standard holiday treats. What are some of your favorite varieties of Christmas cookies? Tell me in the comments!
- 2 pkgs (11 oz each) butterscotch chips
- 2 tbsp unsalted butter
- 1/2 cup creamy peanut butter
- 1/2 tsp salt
- 4 cups Kellogg's Corn Flakes cereal
- Microwave butterscotch chips and butter (in 1 minute intervals so as not to burn) until melted and smooth.
- Stir in the peanut butter until smooth. Stir in the cornflakes (it's OK if you crush some).
- Scoop onto a baking sheet (I used an OXO medium-sized cookie scoop) lined with a silicone baking mat or parchment paper.
- Freeze for 30 minutes. Eat or package as gifts.