Scotcheroos, Special K Bars…. what do you call them?
I’ve always called them Scotcheroos but I make mine a little different than most recipes using corn flakes instead of rice crispy cereal…. So, maybe I should be calling them Special K Bars. They’re delicious either way.
Scotcheroos
Ingredients
- 6 cups corn flake cereal
- 1 cup sugar
- 1 1/3 cups corn syrup
- 1 1/3 cups peanut butter
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- 1 tbsp coconut oil (optional)
Instructions
- Line a 9×13" pan with parchment paper
- Measure out 6 cups of corn flake cereal in a large bowl
- Add corn syrup & sugar to a pot on the stove. Bring to a light simmer to make sure sugar is completely dissolved into syrup
- Remove from heat and stir in the peanut butter until the entire mixture is smooth
- Pour sugar and peanut butter mixture over the corn flakes and gently fold to incorporate
- Spread cereal mixture evenly into the lined 9×13" pan
- Melt chocolate chips, butterscotch chips and coconut oil in a double boiler over the stove. (a bot of boiling water under a bowl with the chips inside)
- Pour and spread melted chocolate mixture over the corn flakes in the pan
- Allow to set for 1-2 hours before cutting. If you need them to set quicker, put them in the fridge
- To cut, remove from the pan by pulling up parchment paper. They're much easier to cut out of the pan
- Store on the counter for a few days, or cut and store in the freezer for up to 2 months. These freeze very well.
