A Jensen staple.

Ingredients:

Bottom Layer

• 1 cup coconut sugar
• 1 cup real maple syrup
• 1 cup peanut butter
• 6 cups of Special K cereal

Top Layer

• 2 cups semi-sweet chocolate chips
• 1 cup butterscotch chips
  

Recipe:

Bottom Layer

1. First layer a 9×13 inch pan with parchment paper and spray with nonstick cooking spray (the syrup can get very sticky!)
2. Prepare the bottom layer of the bars by mixing peanut butter, maple syrup, and coconut sugar into a large bowl.
3. Place the large bowl into the microwave for 1-2 minutes (you want the coconut sugar to dissolve). Stir every 45 seconds until desired consistency is met – smooth and everything blended.
4. While you are melting all the goods together – pour 6 cups of Special K cereal into an extra large bowl.
5. Then pour the melted and smooth peanut butter, coconut sugar, and maple syrup mixture over top of the Special K – mix until combined. It’s okay if some of the Special K get’s crushed.
6. Transfer the Special K mixture to the bottom of the 9×13 pan.
7. Wet your hands and press the mixture into the pan – damp hands limit the stickiness.
8. Set aside.
   

Top Layer

1. Add chocolate chips & butterscotch chips to a medium size bowl.
2. Heat in microwave for 1-2 minutes until fully melted together. Check often to prevent burning! The better brand you have of the chips the easier the chips melt. @nestletollhouse will always have my heart.
3. Take the melted chips and pour over the Special K mixture – spread evenly with a spatula.
4. Place in the fridge for 45-60 minutes to harden.
5. Slice and enjoy!
6. Store the bars in either the refrigerator or counter top. Freeze if you want to save for later – make sure to let them thaw out before you dig in – we don’t want you to break your tooth! They will be good for 4-5 days on the counter covered or in an airtight container.