Recipe: Special K Bars

This is one of my favorite treats, but I usually make them only at Christmas. I got the recipe when I was in high school, and I have no record of who or where it came from.

I usually file the recipe under Candy.

Special K Bars

Thin Medium Thick Ingredient
1 c. 1-1/4 c. 1-1/2 c. sugar
1 c. 1-1/4 c. 1-1/2 c. light corn syrup
1 c. 1-1/4 c. 1-1/2 c. crunchy peanut butter
6 c. 7-1/2 c. 9 c. original Special K cereal
6 oz. (about 1 c.) chocolate chips (milk or semi-sweet)
6 oz. (about 1 c.) butterscotch chips

Use soft butter or margarine to grease a 13 x 9 pan. I have a springform pan that size, which I use because it’s easy to get them out. You might want to line the bottom of the pan with was paper, too. Prepare the pan first because you probably won’t have time while preparing the mixture, and you don’t want to let it get too cool before you put it in the pan.

Measure the cereal into a large bowl.

Combine the sugar and corn syrup (NOT the peanut butter) in a heavy sauce pan. Bring it to a boil. Remove the pan from the heat. Add the peanut butter and stir until thoroughly combined. Pour the hot mixture over the cereal and mix it well. Press the coated cereal into the prepared pan.

Melt the chips together and spread over the top of the cereal mixture in the pan. (Follow instructions on the bag for melting.) Allow the contents to come to room temperature, or chill the pan if the chocolate topping isn’t setting.

Remove the cereal brick from the pan and cut into as many pieces as you want.

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