Let’s start Friday off right.
I have been dying to make a pan of Scotcheroos for quite some time now. Waiting for the right moment and a day on which my house wouldn’t have one too many sweets lying around. And then I thought to myself, is that really a realistic goal? As much as I love to share everything I make on this blog with our family and friends, we pretty much always have a couple of cookies and sweet delights stored somewhere.
Until the day we didn’t have any. And my husband’s family came over to celebrate my father-in-law’s birthday. It was a Friday and I had been running around the house and trying to get some projects finished. Now I knew that we would be going out to eat and return to our house for present and game time, but I continued to stay as far away from the kitchen as possible that day.
Not until all of us were assembled in our living room, did it begin to dawn on me… we didn’t have a single item that contained chocolate chips in our cookie jar or anywhere else. My sister-in-law was quick to point out that I write a food blog, which centers around candy, brownies, and bars. I had no excuse. I was in disbelief myself.
So when I talk about starting Friday off right, I mean it. Never again will my home be treat-less. Anyone who enters our house from now on, won’t leave without a sweet surprise. The way it should be.
So yes, the first chance I got to replenish my empty containers and pans, I prepared a batch of these. It had been a couple of years since I last made them. Not because I don’t like them or because they’re hard to make, but because I cant’ keep myself from eating them. They are actually one of the best bars I’ve ever eaten. Hands down.
Around these parts, they are more commonly known as Special K bars since that’s the cereal being used in the recipe. Crunchy cereal combined with a sugary peanut butter mixture and topped with a layer of melted chocolate and more peanut butter. But that is not all. Oh no!
I wanted more crunch and peanut buttery goodness, which is why I drizzled half of the chocolate layer over the packed cereal mixture and sprinkled on pieces of pretzels and peanut butter baking chips. After pouring the rest of the chocolate on top of that, I topped it with more pretzels because I love a good crunch.
That is why these are not like your average Scotcheroos. Even if you’re already familiar with these bars, I would definitely tell you to give this version a try. Some classics are better left alone, but this one is definitely an exception.
I think these qualify as a good start to the weekend.
And since I forgot my favorite quote the last couple of weeks, here we go: “If you judge people, you have no time to love them.” ~ Mother Teresa
- 1 cup corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter, plus 4 tablespoons (divided)
- 6 cups regular Special K cereal
- 3 cups semi-sweet chocolate chips, divided
- 1 1/2 cup pretzels, broken into pieces plus more for garnish
- 1/2 cup peanut butter baking chips
- Grease a 9 x 13-inch baking pan and set aside.
- 1. In a saucepan over medium-high heat combine corn syrup and sugar. Slowly bring mixture to an almost boil. Right before it starts to boil, reduce heat to low and let simmer for 5 minutes or until sugar is dissolved. Add 1 cup peanut butter to the saucepan and incorporate with the sugar mixture. Remove from heat.
- 2. Pour the Special K cereal into a large mixing bowl and add hot peanut butter mixture to the bowl. Stir until everything is well incorporated with a rubber spatula. Pack cereal into prepared baking pan.
- 3. On the stove or in the microwave, melt 1 1/2 cups of chocolate chips and add 2 tablespoons creamy peanut butter. Stir well. Pour over cereal and spread evenly. Sprinkle broken pretzel pieces over the chocolate layer as well as peanut butter chips. Let cool in the fridge for 10 minutes.
- 4. Meanwhile, melt remaining 1 1/2 cups of chocolate chips and another 2 tablespoons of peanut butter. Pour over the bars and spread evenly. Break a couple of pretzels in half and place on top. Return to fridge and let cool for at least 1-2 hours. Cut into equal squares and serve.
- Bars will keep up to 2 weeks in an airtight container in the fridge or up to 8 weeks in the freezer.
- If you refrigerate the bars longer than 2 hours before cutting, remove bars 30 minutes prior (it will make the cutting process a lot easier).