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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Jill's Special K Bars Recipe

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This recipe for Jill's Special K Bars, by , is from The Roberts-Edelstein Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abby Roberts


1 Cup Karo Corn Syrup (Clear)
1 Cup White Sugar
1 1/4 Cup Creamy Peanut Butter (use 18 oz jar when doubling)
6 Cups Special K Cereal (11 oz box when doubling, a little less for chewier)
1 Cup Chocolate Chips (I mix milk/semi/dark)
1 Cup Butterscotch Chips

Melt corn syrup, sugar, and peanut butter together

Turn off heat and stir in cereal

Dump mixture into lightly greased 9x13" pan - Press even using wax paper

Melt Butter scotch chips and chocolate chips

Spread evenly over cereal mix

Chill to harden frosting

Personal Notes:
Personal Notes:
Notes from Grandma Jill:

Gma tips & tricks(our secret🤫)...
There are a couple things that I do to make them extra nummy...I add 1/4c extra PB....and I melt 2-3 different kinds of choc chips(semi-sweet, milk choc, dark choc) w/ the butterscotch chips for the frosting.
When cooking the syrup, as soon as it comes to a rolling boil, take it off burner immediately(candy making technique-soft ball stage) anything longer you will get brittle(hard ball stage) and stir in PB...then pour over cereal (reduce cereal by 1/2 c-3/4 c) makes them nice and chewy 😃...
Enjoy!! That recipe makes a 13x9" cake pan, I always have to dbl tha recipe for the Schommer's




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