Chocolate Peanut Butter Bars
1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter (I use low fat; almost an entire 18oz jar)
6 cups Special K (original)
2 cups (12 ounces) semisweet chocolate chips
1 cup butterscotch chips
In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir until sugar is dissolved.
My pretty dutch oven
Remove from the heat, then stir in peanut butter and mix until combined. It's difficult to get an exact measurement since the peanut butter is so sticky. Just do your best!
Add cereal; stir
Using a metal spatula or spoon, press into an ungreased 13-in. x 9-in. pan.
In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth.I usually put it in for about 45 seconds, then stir and cook another 25 seconds or so. Spread over cereal mixture.
Refrigerate for about 1 hour, or until chocolate is set! We like to keep it in the refrigerator and eat them that way, but they're also good a little softer if you just leave them out (after they set in the refrigerator first).