Special K Bars are a no-bake dessert bar made with Special K cereal, peanut butter, milk chocolate chips, and butterscotch chips. Try my Snickers Special K Bars for more Special K bars covered in Snickers frosting!
Special K Bars Ingredients
With just half a dozen common ingredients, you can get these bars made!
Sugar: Granulated sugar is what you will need for this recipe.
Corn Syrup: We used light corn syrup. You could get by using dark corn syrup, but it will change the flavor a bit.
Peanut Butter: Creamy was used in this recipe, but chunky would work as well.
Cereal: For Special K Bars, use Special K original cereal. You can use any cereal you prefer.
Baking chips: Both milk chocolate chips and butterscotch chips were melted and added to the bars. If you don’t like butterscotch, you could stick with all milk chocolate chips.
How to Make Special K Bars
These no-bake bars are a staple at most get-togethers. For one thing, they are chewy, chocolatey, and delicious. For another thing, they are so easy to put together! To get started, line a 9×13-inch baking dish with parchment paper. And, in a large bowl, measure the 6 cups of cereal and set the bowl aside.
In a large saucepan, combine the sugar and corn syrup. Cook over medium heat until the mixture comes to boiling. Next, stir in the peanut butter. Then, remove the saucepan from the heat and pour the mixture over the cereal that is in the large bowl.
After you pour the mixture over the cereal, fold the cereal in with the mixture to coat it. This is the ‘glue’ that holds the bars together. Using an oiled spatula, pat the coated cereal down into the lined pan. Let it sit while you melt the chips.
Chocolate & Butterscotch Topping, Oh My!
I used both milk chocolate chips and butterscotch chips to top the bars. Again, you could just use milk chocolate chips if you are not a fan of butterscotch. Add the baking chips to a microwave-safe bowl. Heat the chips in 20-second intervals until they have melted.
Pour the melted chips over the pan of bars, smoothing it out with a knife. Let the bars sit for about 10 minutes before cutting and serving. Store the bars in an airtight container at room temperature for up to a week. To freeze the bars, let them cool completely before freezing them in a single layer in a freezer-safe container. Be sure to label and date the package; they will last up to 3 months.
How to Store Special K Bars
Keep the bars in an airtight container or resealable plastic bag to keep them fresh. They should be kept in a cool, dry place to prevent melting or spoilage.
More No Bake Treats
Special K Bars
Ingredients
- 1 ½ cups (300 g) granulated sugar
- 1 ½ cups (511.5 g) corn syrup
- 1 ½ cups (387 g) peanut butter
- 6 cups Kellogg's Special K cereal, original
- 6 ounces milk chocolate chips
- 6 ounces butterscotch chips
Instructions
- Prepare a 9×13-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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hello
I once tried adding peppermint flavour to melted chocolate, and it seemed to somehow curdle the chocolate 🙁 I was sad, and I havent attempted it again. But maybe someone else has been sucessful!
Those look delicious by the way!
Amanda, these bars would be awesome with or without the pinch of mint. Funny how we sometimes forget about the basics 😉 xo
OK, these look amazing!! My problem is I’m on Weight Watchers and my question is how many points are these? LOL
leslie
I have never heard of these. But they look yummy! I’m not so sure about the mint though…but to each is to their own. 🙂
I would not question saying “i am baker”. It’s not the the level of difficulty of the recipe itself, but it’s the creativity and passion you put into the art of baking. I can see that you have a great deal of creativity and passion in your baking.
As far as home ec goes, I had it nearly 20 years ago (shhh) and the only thing I learned how to make were no-bake cookies lol!!
Oh my goodness they look divine! Yummmm how are you my friend? Haven’t been really good about reading/posting lately.
your ganache looks so professional…just like a pro! don’t sell yourself short. you are my
muse – you make me say “ooooooo” out loud each and everytime I read what you have to say. And I love your perspective – your photography. One day, I am going to say, “I knew here when…”
OMG!!!! that looks delicious!!!
i have to make it this weekend… if i can wait till then!!
thanks for sharing!!!
I’ve never used brown sugar in my Special K bars…that sounds even more delicious! Those bars are a big favorite at our house. I love your green March version!! (however, I have reservations on the mint and PB thing…maybe you can convince me otherwise?!)
These are my favorite! We call them Peanut Butter Crunch Bars.
My topping is a bit different. It’s chocolate chips and butterscotch chips melted together.
I think your I Am Baker is perfect! No baker is perfect is life is a learning process. But aside from that, you kick out some freak’n fab baked goods!
And of course, these look absolutely yum!