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.
ot boil. This is important. Bars will be hard as concrete
Bring sugar and syrup to a boil; remove from heat and add peanut butter and Special K.
Mix well.
Butter hands lightly and press mixture firmly into large buttered cookie sheet.
Melt chips and spread over top for frosting.
Yields 24 bars.
Mix Special K and coconut.
Mix Karo syrup and sugar and bring to a boil.
Add peanut butter. Pour this over Special K.
Spread on cookie sheet. Do not grease pan. Melt butterscotch chips and chocolate chips. Spread over top.
They freeze nicely.
Measure corn syrup and brown sugar into large saucepan.
Cook over medium heat, stirring constantly, until sugar is dissolved and mixture bubbles.
Remove from heat; stir in peanut butter and raisins.
Add Special K cereal.
Stir until well coated.
With back of spoon, press mixture evenly and firmly into a 13 x 9-inch pan, sprayed with vegetable cooking spray.
Let stand until cool. Cut into bars.
Yields 20 bars.
Each serving provides:
1/2 FA, 1/4 FR, 1/2 P, 1/4 B, 55C (1 bar).
Cook brown sugar, white syrup and margarine for 2 minutes. Add peanut butter.
Pour over Special K.
Mix well.
Pour into 9 x 13-inch buttered pan.
Cool; cut into bars.
Grease a mixing bowl.
Put Special K in it.
Bring sugar and Karo to boiling point.
Blend in peanut butter.
Pour over Special K; mix well.
Press into buttered 13 x 9-inch pan.
Cool.
Melt the chocolate chips, adding a little milk, if needed.
Spread over mixture.
Mix together the first 3 ingredients and heat to dissolve the sugar.
Pour over Special K and mix thoroughly.
Pack into a greased 9 x 13-inch pan.
Melt together the butterscotch and chocolate chips; spread over the top of the bars.
Cut and serve.
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat. Stir in peanut butter. Add Kellogg's Special K cereal and raisins. Stir until well coated. With back of spoon, press mixture evenly and firmly into 13 x 9-inch pan coated with cooking spray. Let stand until cool. Cut into bars.
Mix Karo and brown sugar in saucepan. Bring to boil, then add 1 cup of peanut butter. Pour hot mixture over the Special K or Rice Krispies, then press in a 9 x 13 pan. Next, melt the chocolate and butterscotch chips and spread over the bars.
Bring oleo, sugar and syrup to a boil.
Add peanut butter and stir until melted.
Remove from heat.
Pour Special K into a large bowl, add syrup mixture and stir well.
Spread mixture into a 9 x 13-inch pan or an 11 x 15-inch jelly roll pan.
Melt chocolate chips and spread over bars.
Boil sugar and Karo just to a rolling boil.
Add peanut butter and vanilla.
Stir thoroughly.
Pour over Special K and mix well. Press in a baking dish (13 x 9-inch).
Melt chocolate and butterscotch bits and spread over top.
When cool, cut in bars.
Measure corn syrup and brown sugar into a large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture bubbles.
Remove from heat.
Stir in peanut butter and raisins.
Add Kellogg's Special K cereal.
Stir until well coated.
With back of a spoon, press mixture evenly and firmly into a 13 x 9-inch pan sprayed with vegetable cooking spray.
Let stand until cool. Cut into bars.
Dissolve sugar in syrup.
Add peanut butter.
Pour over Special K cereal.
Mix.
Press into buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch chips over hot water or in microwave.
Spread over mixture in pan.
Cut into bars when set.
Boil Karo syrup and sugar until sugar dissolves.
Remove from heat and add peanut butter.
Add 3 cups or more Special K cereal. Put into buttered pan.
Pack down.
Melt chocolate chips and spread over top of bars.
Combine peanut butter, syrup and brown sugar in a saucepan. Stir over medium heat until heated.
Pour over Special K and stir.
Press into a buttered 9 x 13-inch pan.
Melt chocolate chips and butterscotch chips together.
Pour over bars.
Cut in squares.
Bring to boil the white sugar and white syrup; add peanut butter and Special K cereal.
Spread on buttered 11 x 16-inch cookie sheet.
Melt the chocolate chips and butterscotch chips. Spread on top of mixture on sheet.
Combine sugar and Karo syrup in pot and bring to boil.
Be very careful not to burn, helps to keep stirring.
Take off stove; stir in peanut butter, then add Special K. Mix well and spread evenly in greased pan or dish (14 x 9-inch works real good).
Sprinkle both types of chips on top and top broil in oven just to slightly melt chips.
Remove and let cool.
Cut and serve.
Bring to boil the Karo, sugar and peanut butter.
Stir until melted.
Add Special K; mix quickly.
Put into a 9 x 12-inch pan. Melt chocolate bits and spread over top.
Bring syrup and sugar to boil.
Remove from stove.
Add peanut butter.
Stir until smooth.
Add Special K cereal.
You may need a little more.
Pat into a buttered 9 x 13-inch pan.
Cut into squares.