Rice Krispie Treats are one of my favorites. Not only are they easy to make, but I love their versatility and chewy texture. They remind me of lakeside days from my childhood because my mom always made a batch to tote along to the cabin for the weekend. Surely you have treats that take you back to younger days and make you feel a bit nostalgic? I used to make rice krispie treats kind of like these Mock Scotcheroos that had peanut butter mixed in with the melted marshmallows and were covered in chocolate that were pretty good. Until one day, I accidentally discovered the notion of these bars at a potluck dinner. I tasted one and told my friend how fabulous I thought they were. She told me the secret was that they weren’t actually made with Rice Krispies cereal, or marshmallows for that matter, they were made with Special K cereal and called Frosted Chews. You may not believe it, but I hadn’t even ever tried Special K cereal before. These bars were soooo yummy, I loved their soft chewy texture. I printed the recipe and started playing with it, because I can’t ever seem to leave recipes alone, until I had it just right. I adapted the recipe to make the bars a little thicker (my recipe uses the entire box, so there isn’t any left hanging out to get stale in my pantry), I like krispie treats on the thick side and I have added more chocolate topping. You can’t ever have to much chocolate, right?
- 1 (12 oz) box Special K cereal (about 12 cups)
- 1 1/2 cups light Karo Syrup
- 1 1/2 cups white sugar
- 1 1/2 cups peanut butter
- 3 cups semisweet chocolate chips*
- 1 cup butterscotch chips*
- Grease or spray a 9x13-inch pan. Combine Karo Syrup and sugar in a large kettle and cook over medium heat stirring frequently until the mixture bubbles. Remove from heat, add peanut butter and stir until smooth. Add cereal to kettle and stir gently until mixed well. Spread into prepared pan and use the back of a spoon or a spatula press mixture into the pan until it is spread evenly. Set aside.
- Combine chips in a saucepan and cook over medium low heat stirring very frequently to prevent scorching. When chips are melted and smooth spread the mixture over the top of the bars and let set. Pop them in the fridge it you want to speed things up a bit. Cut into bars and enjoy.
- *On the chips - you can use 1 (12 oz) bag of semi-sweet chocolate chips and 1 (11 oz) bag of butterscotch chips if you prefer. This method requires no measuring and doesn't leave any left over chips to deal with. You might not like having bags of opened chips hanging out in your pantry, but I must say, I never mind a stray bag hanging out so that I can sneak a few from time to time. I find the butterscotch chips too sweet and like to cut them down by substituting semi-sweet chocolate chips for half of the butterscotch. In a pinch I have used straight chocolate too. It just depends on your preferences and what you have on hand