Crunchy Peanut Butter Chocolate Bars

1. Prepare the Pan

Lightly grease an 8-inch square baking pan and line it with parchment paper, making sure the paper fits snugly against the edges of the pan.

2. Combine Sugar, Corn Syrup, and Butter

In a Dutch oven, combine the sugar, light corn syrup, and butter. Bring this mixture to a boil over medium heat, stirring frequently to ensure the sugar dissolves and the butter melts evenly. Once the mixture reaches a boil, continue stirring until everything is well combined and smooth.

3. Add Peanut Butter

Stir in the chunky peanut butter until it is fully incorporated into the sugar mixture.

4. Fold in Cereal

Gently fold in the Special K cereal, making sure every piece is well coated with the peanut butter mixture.

5. Transfer and Cool

Transfer the cereal mixture to the prepared pan and press it firmly into an even layer using a spatula. Set the pan on a wire rack and allow it to cool for about 15 minutes.

6. Melt Chocolate and Butterscotch Chips

While the cereal mixture is cooling, place the bittersweet chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave them in short intervals, whisking occasionally, until the chips are melted and smooth. Let the melted chocolate mixture cool for 15 minutes before spreading it over the cereal layer.

7. Spread Chocolate and Refrigerate

Once the mixture has cooled, spread it evenly over the cereal layer using an offset spatula. If you like, sprinkle the top with flake sea salt for an extra touch of flavor. Refrigerate the bars for about 1 hour, or until the chocolate is set.

8. Cut and Store

Lift the bars out of the pan using the parchment paper and transfer them to a cutting board. Allow the bars to sit at room temperature for about 1 hour before cutting them into 16 even pieces. Store the bars in an airtight container at room temperature for up to 3 days.