Healthier Special-K Bars

Healthy Special-K Bars are happening!

Alright you guys. THIS IS BIG.

I’m about to become disowned from my family for sharing this Special-K Bar recipe with you… Not because I am sharing my family’s secret recipe, but because I am altering it and making changes for the sake of making it a million times healthier than the original. When I mentioned to Mr. FMK what I was going to do he said, “Don’t ever speak of this again.” I tried to explain myself only to be cut-off mid sentence with “No. Do. Not. Speak. Of. This.”

I’m messing with something pretty sacred, guys. But it’s for THE GREATER GOOD. I couldn’t *not* share a healthier version of special-k bars with you. I’ve had this blog far too long to skip out on you… This classic midwest dessert runs through my blood.

And if you’re not from the midwest, maybe you know special-k bars as scotcheroos? Or simply chocolate butterscotch peanut butter cereal bars? Whatever name you’re familiar (or not familiar) with, you definitely need these in your life.

My mom used to make these for Christmas until one year I decided I wanted to learn how to make them. Eventually she gave up her special-k bar making duties entirely and I took over.

I brought them to sleepovers, high school classroom parties, holiday functions – they’re basically the perfect dessert for any occasion really.

And to my family, if you’re reading this… look away. I will still make you mom’s original recipe for you, okay? 

Healthier Special-K Bars

what you need

• rice flake cereal (or something similar)
• peanut butter
• Medjool dates (see notes for alternative)
• coconut oil or butter
• milk of choice (I used cashew)
• dark chocolate chips
• butterscotch chips
• sea salt for sprinkling on top

 

How to make {healthier} Special-K Bars

Essentially you’ll be make kind of a date caramel, which will be the sticky sweetener that helps hold these bars together. Alternatively you can use brown rice syrup if you don’t have a food processor to make the date paste.

• Step 1: Process dates into paste – add milk as needed.
• Step 2: Add peanut butter and coconut oil (or butter) and process until smooth – add more milk here as needed.
• Step 3: Transfer to stovetop to melt down the peanut butter-date mixture – this also helps in the last step.
• Step 4: Combine cereal and transfer to greased pan.
• Step 5: Add butterscotch and dark chocolate chips to top of bars and cover with foil to help melt.

Tip: You can keep the pan on top of the burner that was used for the pot, just make sure the stovetop is off and turn it every 2 minutes to prevent from burning. Check the chips after 4 minutes, then remove from burner and cover with foil for 4-5 minutes.

Then you simply spread your spatula over the chips to create the top layer. You can let these set at room temperature, or if you’re in a time crunch you can speed up the process by popping in the fridge for 20ish minutes. It’s best to let the bars come to room temperature before cutting though, so you don’t crack the chocolate top as much.

Taste tester friends and even Mr. FMK enjoyed these! I mean, who wouldn’t really – it’s peanut butter, butterscotch and chocolate. But he knows what the original (super sugary) ones tastes like. He came home from work after I sent some with him and he says (without me even asking about them), “Those special-k bar things are pretty good!”

WINNER.

Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too!

Xx 

Ashley

 

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