Special K Bars/ Scotcheroos

Ingredients

5 Cups Special K Cereal

1 Cup Light Corn Syrup

1 Cup Granulated Sugar

1 Cup Any Nut/Seed Butter

1 Cup Semi-Sweet Chocolate Chips

1/2 Cup Butterscotch Chips

Unsalted Butter, for baking tray

Steps

1. Pour the cereal into a large mixing bowl, (the biggest you have), and lightly crush the cereal with your hands, (you should have a good distribution of bigger and smaller pieces). Set aside.

2. Grease the bottom and sides of an 8”x8” baking tray, set aside.

3. In a pot over medium heat, combine corn syrup and sugar, stirring continuously until combined.

4. When you see the sugar mixture start to come to a bare simmer, (bubbles forming around the outer edge), remove from heat and stir in the nut butter. (I prefer peanut butter, but to make them allergy-friendly, Sun Butter is a great alternative!)

5. Once fully combined and smooth, pour over the cereal and fold together with a rubber spatula until evenly distributed.

6. Press the cereal mixture into the bottom of the prepared baking tray. (For this step, make sure it’s really compressed. Use the bottom of a measuring cup or, ideally, a second baking tray to fully compress the mixture.)

7. In a double boiler or microwave safe bowl, melt the chocolate and butterscotch chips together. (In the microwave, melt in 30 second increments at 50% power. In the double boiler, keep chips in a bowl over small amount of simmering water at medium-low heat, stirring frequently until smooth.)

8. Once chocolate is smooth, pour over the top of the cereal mixture and spread with an offset spatula or butter knife to create an even layer. (If you want them to look like the bars from Yum! Kitchen and Bakery, add sprinkles on top!)

9. Let sit out at room temperature for 1-2 hours to set, then transfer to the fridge to chill further.

10. Once the chocolate is fully set, remove from the pan and cut into slices. (Keep stored in the fridge.)

11. Enjoy!