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

☆☆☆☆☆

How to Make…

Healthier Special-K Bars

Healthier Special-K Bars made with dates instead of processed sugar, whole grain rice cereal and peanut butter. Just 8 ingredients and no baking required! Option to use brown rice syrup, see notes.

• Prep Time: 10 minutes
• Total Time: 20 minutes

• Yield: 9x13 pan 1x
• Scale: 1x2x3x

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Ingredients

• 16 medjool dates, pitted and soaked for 5 minutes*
• 1 1/4 cups creamy peanut butter
• 1 TBSP coconut oil or butter
• 3–5 TBSP milk of choice (dairy, coconut, cashew, etc.)
• 5–6 cups brown rice flake cereal
• 1 cup butterscotch chips
• 1 cup dark chocolate chips
• sea salt for sprinkling

Instructions

1. Grease 9×13 pan with butter/oil or line with parchment paper; set aside.
2. Drain dates and place in bowl of food processor with S-blade; process dates until broken down into paste, add 1 tablespoon milk at a time until creamy paste forms. You may need 3-4 tablespoons here.
3. Transfer date paste to large pot on stovetop. On medium heat combine date paste with peanut butter, stirring continuously. Add coconut oil and stir until melted/combined – add another 1 tablespoon of milk here if mixture is sticky.
4. Add cereal to date & peanut butter mixture until cereal is broken down and fully combined. Transfer to prepared pan, pressing firmly down and evenly into all four corners.
5. Sprinkle on butterscotch chips and dark chocolate chips. Here you can cover the pan with foil to help lock in heat and melt chips. OR you can place the covered pan back on the warm (turned off) stovetop, turning the pan every 2 minutes and removing after 4-5 minutes (to prevent from burning). Wait for the chips to melt before smoothing top with spatula.
6. Allow pan to rest at room temperature for an hour or so until topping sets. You can also place pan in fridge for 30 minutes to speed up the process.
7. Cut into bars and enjoy!

Recipes Notes:

*You can also use 1 cup brown rice syrup – simple combine with peanut butter and coconut oil/butter on stovetop, then add cereal before adding into pan. No milk will be needed if using brown rice syrup.

If bars setting at room temperature, they will take about 1 hour.

Nutrition Information:

• Serving Size: 1/16th
• Calories: 347
• Sugar: 33
• Sodium: 181
• Fat: 17
• Saturated Fat: 6
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 46
• Fiber: 3
• Protein: 8
• Cholesterol: 0

Category: dessert Method: stovetop Cuisine: Midwest American
Keywords: special k bars, scotcheroos, peanut butter cereal bars
Author: Ashley @ Fit Mitten Kitchen