If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.
- 1 cup sugar
- 1 cup light corn syrup
- 1-1/2 cups creamy peanut butter
- 6 cups Special K
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butterscotch chips
- In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan.
- In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars. Yield: 4 dozen.
Originally published as Peanut Butter Bars in Weeknight Cooking Made Easy Annual 2005, p321
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