I ran across this recipe in a cookbook from St. Brigid’s Catholic Church.
Confession here, at first I thought I was making cookie bars in which Baby Ruth candy bars where the key ingredient.
Baby was I wrong. I literally made candy that came out tasting similar to a Baby Ruth candy bar.
It was so easy. Prep time was about 10 to 12 minutes and there’s no baking involved. You’re literally mixing, cooling and then eating.
Due to the seven cups of Special K cereal this candy has a huge crunch. It’s very sweet and scrumptious. Have no guilt about that sugar coma that could result after. It is so worth it.
This was a totally unexpected find. A jewel of a recipe that I will surely make again.
- 1 c. sugar
- 1 c. light corn syrup
- 1 3/4 c. creamy peanut butter
- 7 c. Special K cereal
- 1 12oz pkg chocolate chips
- 1 12oz pkg. butterscotch chips
- Put Special K cereal in a large mixing bowl to the side.
- Bring sugar and corn syrup to a boil.
- Remove from heat and add peanut butter. Stir together.
- Immediately pour over Special K cereal and mix well.
- Place into a greased 9×13 inch pan. I lined pan with parchment paper.
- Melt chocolate and butterscotch chips together and mix well.
- Pour and spread over bars.
- Cool and devour.