So, I ran out of dog food last night. And I was too lazy to go to the grocery store.
I poured Special K cereal into Haley’s bowl instead. (Don’t judge!) Haley didn’t seem to mind. I often have cereal for dinner!
Okay, I think she minded a little bit. She about flipped out with excitement when I came home this morning with dog food. All is right in the world now.
Back to the Special K. I recently made Special K dessert bars. Any dessert that doesn’t require turning on your oven is great now! There’s a ton of variations on these babies too. You can make them with cornflakes or rice krispies too. And just use your choice of baking chips that you love and/or have on hand. As with most dessert, I prefer these cold!!
Special K Dessert Bars
Recipe from Kate’s in a Pickle
8 cups Special K cereal
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips (I used closer to 1.5 cups.)
1 cup butterscotch chips (I used closer to 1.5 cups)
about 1/4 cup heavy whipping cream
Spray a 9×13 inch glass baking dish with non-stick spray. Set aside.
In a large bowl, add 8 cups Special K. Add the peanut butter on top of the cereal. Set aside.
Bring the sugar and corn syrup to a boil in a saucepan.
Pour the boiling mixture over the Special K. Stir well.
Smooth the Special K mixture into your baking dish. Set aside to let cool.
Melt your chocolate chips and butterscotch chips in a saucepan (or in the microwave in 30 second increments stirring in between) on low heat. Continue to stir. Add heavy cream as needed to get a smooth, pourable consistency.
Smooth the chocolate/butterscotch topping over the top of the Special K. Spread with a rubber spatula to get an even layer. Place the baking dish in the refrigerator to let the topping harder, at least 30 minutes.
Remove from refrigerator about 15 minutes before serving. Per Kate’s suggestion, I used a pizza cutter to slice the bars and it worked quite well!
Thanks to Sarah for this cute polka dot plate that she got me while I was in Charlotte too!