Crunchy, chewy, insanely peanut-buttery - these no-bake treats can be whipped up in 10 minutes and they only require 4 ingredients!

This recipe makes 14-15 Special K Treats with a medium cookie scoop (#40).

• Prep time: 10 minutes

• Chill time: 30 minutes

• Equipment needed: Half sheet trays, wax paper, measuring spoons & cups, large mixing spoon/rubber spatula, medium or large pot, medium (#40) cookie scoop

See *Notes for more important tips/clarifications

Growing up, this was one of my most favorite desserts to eat! You knew it was going to be a good day when you woke up in the morning to find mom whipping up a batch of these to bring to work. We’d practically be fighting to get our hands on one before she left the house! They’re hard to resist. And for good reason: They’re delicious, easy to make and only take about 10 minutes to do so.
If you need a quick, crowd-pleasing dessert to throw together - these are it. They’re gooey, crunchy, sweet and salty, and just so fun to eat. Hope you try em out!

Ingredients:

• 1/2 cup (119 ml) light corn syrup (I use Karo)

• 1/4 (50 grams) cup granulated sugar

• 1/2 cup (100 grams) creamy, salted peanut butter (my go-to is Jiff)

• 2 1/2 cups (70 grams) Special K Original cereal

*Notes

• Feel free to sub out the Special K for Corn Flakes if you’re gluten-free, or a store-brand version of either of these cereals!

• To double: If you’re making this for a party or a large group of people, double the recipe! If you double it, I’d suggest using a large pot for the stovetop/mixing portion and two half sheet trays to scoop the Special K Treats on so you have enough room to spread them out before they chill in the fridge.

• Storing: these at room temperature in an airtight container for a week.

Process:

1. Mix Karo (corn syrup) and sugar on medium-low heat in a medium pot until sugar dissolves.

2. Take the pot off the burner and stir in the peanut butter. Add Special K and stir to coat.

3. Using a medium cookie scoop, dry by scoops onto wax paper covered half sheet trays/cookie sheets. Chill until firm (about 30 minutes).