Nutter Butter Special K Bars Recipes

SPECIAL K BARS

Steps:

• Grease a large bowl with butter and place the Special K in the bowl.
• Grease a 9x13 or 8x11 baking dish. The 9x13 will make thinner bars, the 8x11 bars will be thicker (as pictured).
• Place sugar and corn syrup in a saucepan over medium heat. Heat the mixture stirring occasionally, until the edges start to bubble. Remove the saucepan from the heat and immediately stir in the peanut butter.
• Working quickly (before the mixture cools), pour the peanut butter mixture over the Special K and stir until combined. Scoop into the prepared baking dish and press into an even layer. Proceed with the frosting.
• Place chocolate chips and butterscotch chips in the bowl of a double boiler. Cook, stirring frequently, until melted and smooth. Note: make sure the boiling water is not touching the bottom of your bowl, only the steam.
• Immediately pour the frosting over the bars and smooth into an even layer. Sprinkle with flaky sea salt. Allow several hours for the frosting to firm up, then cut and serve.

NO-BAKE SPECIAL K BARS

Steps:

• In a large bowl combine Karo syrup and sugar. Heat to a boil and then remove from heat quickly. Stir in peanut butter until melted. Carefully mix in Special K Cereal and then spread into greased 9×13 pan.
• In a separate bowl combine butter, 12 oz pkg of chocolate chips, and 12 oz butterscotch chips. Melt, and then spread on top of bars.
• Let cool completely before serving.

SPECIAL-K BARS

Steps:

• melt together corn syrup and sugar.
• turn off heat and add P-nut butter.
• stir in cereal.
• dump in lightly greased 9x13 in.
• pan, pressing lightly with buttered fingers or wax paper.
• melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted.
• Spread over bars and allow to cool.

RASPBERRY NUTTER BUTTER BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
• Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes.
• Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
• Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.

NUTTER BUTTER COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 13 inch pan with non stick cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer.
• Add eggs and vanilla and beat until combined.
• Add baking powder, salt, and flour and mix it all together.
• Mix in your chocolate chips then slowly mix in 12 crushed Nutter Butter Cookies.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
• Sprinkle the 4 crushed nutter butters over the top.
• Bake at 350 for about 30 minutes. Be careful not to overcook - the middle might be a little gooey.
• Cool completely before slicing into squares.