Time 25m Number Of Ingredients 6 Steps:
Prepare a 9x13-inch baking dish by lining it with parchment paper. Measure the cereal in a large bowl and set aside. In a large saucepan, combine the sugar and corn syrup. Cook over medium heat until boiling. Stir in the peanut butter until smooth. Remove from heat. Pour the mixture over the bowl of cereal and fold in the cereal to coat. Pat the cereal mixture into the lined baking dish using an oiled spatula. Meanwhile, in a microwave-safe bowl, add the milk chocolate and butterscotch chips. Heat the chips in 20-second intervals until they have melted and the mixture is smooth with no lumps. Pour the melted chocolate and butterscotch chips over the bars, smoothing with a knife. Let the bars sit for about 10 minutes before cutting and serving.
Time 15m Number Of Ingredients 8 Steps:
Grease a large bowl with butter and place the Special K in the bowl. Grease a 9x13 or 8x11 baking dish. The 9x13 will make thinner bars, the 8x11 bars will be thicker (as pictured). Place sugar and corn syrup in a saucepan over medium heat. Heat the mixture stirring occasionally, until the edges start to bubble. Remove the saucepan from the heat and immediately stir in the peanut butter. Working quickly (before the mixture cools), pour the peanut butter mixture over the Special K and stir until combined. Scoop into the prepared baking dish and press into an even layer. Proceed with the frosting. Place chocolate chips and butterscotch chips in the bowl of a double boiler. Cook, stirring frequently, until melted and smooth. Note: make sure the boiling water is not touching the bottom of your bowl, only the steam. Immediately pour the frosting over the bars and smooth into an even layer. Sprinkle with flaky sea salt. Allow several hours for the frosting to firm up, then cut and serve.
Time 17m Yield 20-25 serving(s) Number Of Ingredients 7 Steps:
melt together corn syrup and sugar. turn off heat and add P-nut butter. stir in cereal. dump in lightly greased 9x13 in. pan, pressing lightly with buttered fingers or wax paper. melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted. Spread over bars and allow to cool.
Time 25m Yield 20-25 serving(s) Number Of Ingredients 6 Steps:
In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil. Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well. Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the mixture.(To make thicker bars – use a 9x9 pan). In a medium bowl, combine the chocolate and butterscotch chips and microwave for about 3-4 minutes until melted; stirring once or twice during melting. Spread over top of cereal mixture. Refrigerate just long enough to set the chips. Remove, and cut into bars.
Yield 24 Number Of Ingredients 6 Steps:
Grease a 9 x 13 inch pan. In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan. Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.
Time 45m Number Of Ingredients 6 Steps:
Line a jelly roll cookie sheet with non stick foil. (Cookie sheet with 4 edges). Set aside. In a large pot, mix together corn syrup & sugar. Cook over medium heat, stirring until sugar melts & mixture comes to a boil. Mixture should be clear. Remove from heat. Add Peanut Butter and mix until Peanut Butter melts and is well blended into sugar mixture. Add 8 cups of cereal to sugar mixture and mix well with a long spatula. Transfer mixture into pan and press it down carefully with spatula or buttered hands, making sure not to burn yourself. In a microwave safe bowl add chocolate chips and butterscotch chips. Cook in 30 second intervals until mixture is creamy and smooth, stirring between each cook time. Spread chocolate over top of bars and let bars cool and chocolate harden. Once bars are set, lift foil and bars out of pan and place on a cutting board. Cut into squares & devour! Store extras (if you have any) in an air tight container for up to 5 days.
