Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
owder, 1/2 cup Special K low carb cereal, 3 tablespoons sugar
Add all ingredients in the order specified for your bread machine.
Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
Combine corn syrup, sugar and peanut butter in a large pot until mixture is a liquid. Add Special K to the pot. Coat Special K in the pot until everything looks evenly coated. Remove from heat and place in a greased 9x13 pan. Level bars. In a microwavable bowl add chocolate chips and butterscotch chips. Microwave for a minute and a half. Take out and stir. Keep microwaving until chocolate is smooth. Pour over bars and spread chocolate to desired thickness. Refrigerate until chocolate is hard or set out overnight.
Mix sugar and syrup in a pan and cook on medium-low heat until mixture begins to bubble around the edge of pan.
Remove from heat and stir in 1 cup of peanut butter.
Pour over 6 cups of Special K.
Mix sugar and Karo and heat over low heat until sugar is dissolved.
Remove from heat and add peanut butter and vanilla. Pour over Special K; mix well.
Drop by spoonfuls on waxed paper or foil.
nd 1/2 Scoop Nutro vitamin supplement and pour chicken broth
Melt butterscotch morsels over low heat.
Remove from heat. Add peanut butter and Special K.
Stir until cereal is completely covered.
Drop by teaspoon onto wax paper and let cool.
Heat syrup, peanut butter, sugar, on low heat to a slight boil. Add Special K cereal and press into a buttered 9 x 13 inch pan. Melt chocolate chips and peanut butter.
Spread over cereal mixture.
Refrigerate until cool.
Dissolve sugar and syrup over low heat.
Add peanut butter; stir until completely melted.
Add Special K cereal; stir.\tPlace in buttered 9 x 13 pan; press evenly.
Heat chocolate and butterscotch chips until melted.
Spread over cereal mixture.
Melt peanut butter and butterscotch chips in large pan over low heat, stirring constantly.
Remove from heat.
Stir in Special K cereal, mixing well.
Drop by spoonfuls onto wax paper. Chill.
Makes 3 to 3 1/2 dozen.
Combine syrup, peanut butter and brown sugar and boil over low heat (sticks easily so be sure you stir constantly only until it boils).
Remove from heat and stir in the Special K cereal.
Stir to combine sugar and corn syrup.
Cook over medium heat, stirring frequently, until mixture boils.
Remove from heat.
Add peanut butter; mix well and add cereal.
Stir until evenly coated.
Press mixture firmly and evenly into buttered 13 x 9-inch pan.
Melt chocolate and butterscotch chips together in double boiler over low heat, stirring constantly.
Remove from heat and spread over cereal mixture.
Let stand until cool and firm.
Bring syrup and sugar to a boil, add peanut butter and vanilla.
Pour over cereal.
Pat in pan.
Melt chips on low microwave, heat and frost.
Heat corn syrup and sugar to a boil, stirring frequently. Remove from heat. Immediately add peanut butter, stirring until smooth. Mix with cereal until cereal is well coated. Spread in a greased 10 x 15 rimmed cookie sheet. Pat down with wet hands. Melt 1 cup chocolate chips and 1 cup butterscotch chips over low heat, stirring constantly. Remove from heat and spread over bars. Let cool and cut into squares.
Cook sugar and syrup over low to medium heat until sugar dissolves.
Add peanut butter; stir until smooth.
Remove from heat.
Add cereal; coat well.
Press into cookie pan.
Break chocolate bars and lay on top; spread when melted.
May put pan under broiler just enough to make chocolate soft enough to spread. Cut into squares before completely cool.
Measure cereal into large buttered bowl.
Combine sugar and syrup in a small saucepan.
Cook over medium heat until it boils. Remove from heat.
Stir in peanut butter and mix until well blended.
Pour over cereal and mix together until cereal is coated.
Press mixture into a buttered 9 x 13-inch pan.
Let stand in cool place.
Melt chips over low heat.
Mix well and spread over bars.
Melt corn syrup and sugar on low heat.
When melted, take off burner and stir in peanut butter, then crunch cereal up and stir into mixture.
Then spread on cookie sheet.
Let cool, then cut in squares.
Bring sugar, syrup and peanut butter to a boil over low heat. Pour the mixture over cereal.
Put mixture in buttered 8 x 8-inch pan.
Melt butterscotch chips and chocolate chips and spread on top.
In a stovetop pan on low heat, melt butterscotch chips. Once the chips begin to melt, add the peanut butter. Stir often.
Once these ingredients are melted, add the cereal, mix/stir thoroughly. Drop by tablespoon full onto wax paper covered cookie sheets. Refrigerate. Makes 6 dozen.