Special K Bars

FULL DISCLOSURE: This recipe is unhealthy as heck but guess what?? They are so sugary and peanut butter-y that it is allllll worth it. These bars have been in my family since before I was born; my mom only makes them for special occasions (like family gatherings) so they remained a treat. I used to hoard these bad boys as a kid (like, hid them in between my mattress and bed frame), so naturally as an adult I’ve graduated to devouring half a pan in a day or two and then freezing the rest - baby steps, right?

The best part about these bars?! They are no bake and only require SIX ingredients!! Also, you could use some less superior cereal such as rice krispies in this recipe, but Special K cereal (original) is the best hands down for this recipe!! I don’t eat it or use it for anything else but these bars. They need this!!

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Here’s what you’ll need:

  • 1.5 cups white sugar

  • 1.5 cups light corn syrup

  • 1.5 cups creamy peanut butter

  • 9 cups Special K original cereal

  • 1 bag butterscotch chips (11 ounces)

  • 1 bag semi-sweet chocolate chips (11 ounces)

Here’s how to make them:

In a medium microwave-safe bowl, heat up the sugar and corn syrup for 1-2 minutes until the sugar is dissolved. Add the peanut butter in and microwave for another minute (everything should be smooth and creamy - no lumps). In a large bowl, measure out the cereal and then pour the sugar/peanut butter mixture on top and stir. You can use your hands or a heavy duty silicone spatula - yes, it will be a workout :)

Spread the mixture into a 9x13 inch pan until it is even and covers the bottom / corners of the pan. In a medium microwave-safe bowl, heat up the butterscotch and chocolate chips in 30-45 seconds intervals, stirring well in-between. Spread the chocolate-y goodness on top of the peanut butter cereal mixture. This will harden on it’s own, but if you want to speed up the process, pop the bars into the fridge for a half hour. Storage: cut into bars, store in pan completely covered with plastic wrap or in a plastic baggie at room temperature for up to five days.

Annie Muske