Special K Bars Recipe
If you like chocolate and peanut butter, then you will love these easy Special K Bars. There's no baking required!
Ingredients
- 4 cups Special K cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1½ cups peanut butter (creamy or crunchy, but NOT natural peanut butter)
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Line a 13x9 inch baking dish with parchment paper.
- Measure the Special K cereal into a large bowl.4 cups Special K cereal
- Place the corn syrup and granulated sugar in a small saucepan over medium heat. Cook, whisking occasionally, until the mixture JUST reaches a boil (no longer). Remove from the heat. Stir in the peanut butter and vanilla.1 cup light corn syrup, 1 cup granulated sugar, 1½ cups peanut butter, 1 teaspoon vanilla
- Pour the peanut butter mixture over the Special K and stir gently to combine, working quickly.
- Transfer the mixture to the baking dish lined with parchment paper. Spread the mixture evenly in the pan (be careful—it’ll be hot). I use my hand inside a sandwich-sized zip-top bag (spray the bag first with cooking spray) to spread the mixture into an even layer.
- Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, just until melted.1 cup semi-sweet chocolate chips, 1 cup butterscotch chips
- Pour the chocolate mixture over the top of the bars. Use a spatula or offset spatula to spread the chocolate evenly.
- Let cool for at least 1 hour, or until the chocolate has hardened, before cutting. Alternatively, place the bars in the refrigerator for 30 minutes to cool.
- To cut into bars, lift the parchment paper out of the pan like a sling. Place on a large cutting board and cut into 24 bars with a sharp knife.
Video
Notes
Don't have butterscotch chips? You can replace them with more chocolate chips.
Take care not to overheat the chocolate/butterscotch mixture. If it gets too hot, it'll form a white film on it when cool (which is fine to eat, just not attractive). Heat the chips only until melted when stirred.
Use a sharp knife to cut these bars—they are sticky. I highly recommend using the parchment paper as called for in the recipe. They are easier to cut out of the pan.
You can replace the Special K with an equal amount of corn flakes or Rice Krispies.
Speed up the cooling process by putting the bars in the refrigerator for 30 minutes.
If your Special K Bars are hard or crumbly, the corn syrup mixture was likely cooked too long. Next time, take the mixture off the heat right when it starts boiling.
Store any leftovers at room temperature. They can also be frozen for up to two months.
Nutrition
Serving: 1barCalories: 262kcalCarbohydrates: 39gProtein: 5gFat: 11gSaturated Fat: 3gCholesterol: 1mgSodium: 150mgPotassium: 170mgFiber: 2gSugar: 31gVitamin A: 94IUVitamin C: 1mgCalcium: 14mgIron: 2mg
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