This year I decided to whip up my 12 days of Christmas cookies and candies for the loved ones. It’s a blend of old favorite recipes, and a few new ones I haven’t tried before. Day one is an old favorite from my teenage years, called Special K Bars. And when I say old, I mean I found the recipe shoved in a Betty Croker cookbook on a piece of paper, typed, with what appears to be peanut butter stains on it. Not that I’m saying I’m old, but we all know the life cycle of a typewriter. Do they even exist anymore? So for clarification, I know the recipe is old, there was no mention of me being old.
“Maybe Christmas, he thought…doesn’t come from a store. Maybe Christmas, perhaps…means a little bit more.” -The Grinch
It’s that time of year for a Special K Bar recipe. December has come and it’s time for all the joys of the season. I’ve always been the kind of person that makes bread for the neighbors, friends, and family, or a plate of cookies for them at Christmas. I’ve never been much of a shopper. And a shopper at holiday times when every store around is five times as crowded, there is no parking, and everyone is in a hurry and cranky?!?! No thank you!
I’d much rather sit at home with the holiday music playing, a glass of wine in hand, looking through cookbooks, finding old favorites, and searching out new recipes to try. I then make my list of recipients and I let the baking begin. There is something so satisfying about this to me. I’m doing what I love, for the loved ones in my life. And they usually love the gift of food. It’s a win/win unless the loved ones in my life are on a diet this time of year! Let’s be honest…there is nothing low fat, gluten free, or reduced calories in my holiday baking.
These Special K bars are super simple to make. And the flavor of the butterscotch chips blended with chocolate chips on top of the peanut butter and sugars are just delicious. Cut them up into one-inch squares and package them in a Christmas tin or serve them on an inexpensive holiday plate, and they make a great gift. I hope you enjoy these as much as I do, and be sure to save a few for yourself.
You can easily replace them with more chocolate chips. You could also go with Reeses peanut butter chips. I’d melt those individually and swirl throughout the chocolate.
You could definitely use Corn Flakes instead of Special K.
For this I usually just go with my hands. I use a glove, and then spray a tiny amount of cooking spray on the gloves and press down. If you don’t have a glove, you could use a ziploc bag. Place your hand in one of those, spray with cooking spray and use that instead of a spatula.
If you want to speed up the cooling process, you could put the pan in the refrigerator for a half hour, then cut the bars.
No, but you could easily make it gluten-free by using gluten free cereal. Natures Path and Nestle have a gluten free corn flake. Kellogg’s had at one time made a gluten free Special K cereal, but I don’t see it on the shelves anymore.
Special K Bars
- 1 cup sugar
- 1 cup Karo Corn Syrup
- 1 1/2 cup peanut butter
- 2 tsp vanilla
- 6 cups Special K cereal
- 1 bag butterscotch chips
- 1 bag chocolate chips
- Butter a rectangular 13″ x 9″ cake pan and set aside.
- Put the Special K cereal in a separate bowl and set aside.
- Bring sugar and corn syrup to boil in a medium sized saucepan.
- Once boiling, add peanut butter and vanilla and stir until melted.
- Pour the sugar mixture over the cereal and stir to coat.
- Pour the cereal mixture into the cake pan and spread with a spatula to cover the cake pan
- Melt chocolate chips and butterscotch chips together in a double boiler. Once melted pour over the cereal mixture and let set until hardened.
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