Special K Bars with Chocolate Frosting
Ingredients
For the bars
- 6 cups Special K cereal (crisp rice flakes)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (optional)
For the chocolate frosting
- 1 1/2 cups semisweet chocolate chips (about 9 oz)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
Equipment
- 9x13-inch baking pan
- Parchment paper or foil
- Nonstick cooking spray or butter
- Large pot (3–4 quart) or deep saucepan
- Wooden spoon or heatproof spatula
- Large mixing bowl (optional, for tossing cereal)
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (for frosting)
- Offset spatula or butter knife
- Candy thermometer (optional)
- Sharp knife for cutting
Instructions
- 1
Prepare the pan: Line a 9x13-inch pan with parchment or foil, leaving overhang for easy lifting. Lightly grease.
- 2
Measure cereal: Place the 6 cups of Special K cereal in a large mixing bowl so it’s ready to coat.
- 3
Cook the syrup: In a large pot over medium heat, combine the sugar and light corn syrup. Stir until the sugar dissolves and the mixture just comes to a gentle boil with bubbles around the edges (about 3–4 minutes). Do not hard-boil. If using a thermometer, aim for 220–230°F.
- 4
Add peanut butter: Remove the pot from heat. Stir in the peanut butter, vanilla, and salt until smooth and glossy.
- 5
Coat the cereal: Immediately pour the warm peanut butter mixture over the cereal and fold quickly and gently until evenly coated.
- 6
Press into pan: Transfer the mixture to the prepared pan. Using a greased spatula or parchment, press into an even layer without compacting too firmly.
- 7
Make the frosting: Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until steaming but not boiling. Pour over the chocolate chips and butter in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in vanilla and a pinch of salt.
- 8
Top the bars: Pour the chocolate frosting over the cereal layer and spread evenly with an offset spatula.
- 9
Set and cut: Let the bars set at room temperature until the frosting is firm to the touch, 60–90 minutes (or chill 30 minutes to speed up). Lift out by the parchment and cut into 24 bars.
Recipe notes
- Do not overboil the sugar–syrup mixture; higher temps make hard bars. For softer, chewier bars, keep the syrup at 220–225°F; for firmer bars, up to 230°F.
- No heavy cream? Substitute 1/3 cup evaporated milk or 6 tablespoons whole milk plus 1 tablespoon butter. Alternatively, make a quick topping by melting 1 1/2 cups chocolate chips with 2 tablespoons butter and 1 tablespoon corn syrup.
- Classic variation: Use a mix of 1 cup semisweet chocolate chips and 1 cup butterscotch chips for the topping.
- Peanut butter: Shelf-stable creamy peanut butter works best. If using natural peanut butter, stir very well and consider adding an extra tablespoon of corn syrup for cohesion.
- Pan size: For thicker bars, use a 9x9-inch pan (yield will be fewer, thicker pieces).
- Storage: Store bars airtight at room temperature for up to 5 days, or refrigerate for 1 week. Freeze up to 2 months; separate layers with parchment.
- Cutting tip: Warm a chef’s knife under hot water, wipe dry, and cut with steady pressure for clean slices.
- Allergy and dietary note: Check that your cereal is suitable for your needs; some crisp rice flake cereals may contain gluten or malt.