How To make No Bake Special K Candies
Ingredients
1/2
cup
butter
2
cup
sugar
1/2
cup
water
2
tablespoon
cocoa
1/2
cup
peanut butter
3
cup
oatmeal or 1 c coconut
Directions:
Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.
How To make No Bake Special K Candies's Videos
Sugar Candy with Peanut Butter - No Cooking Recipe
Here is a quick no cooking required Peanut Butter Candy Recipe made with just 3 ingredients: Creamy Peanut Butter, Powdered Sugar, and Milk. This peanut butter sugar candy was a real treat for me when I was a kid, and it still feels like a treat 50 years later.
Complete candy recipe instructions and a video of my mom doing a better job of making this candy can be found at this link
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Special K Bars (Scotcheroos)
1 cup of sugar
1 cup Light Corn Syrup
1 cup peanut butter
Special K cereal
1 cup butterscotch chips
1 cup semi- sweet chocolate chips
13 x 9 inch pan--sprayed with cooking spray
Peanut Butter Cornflake Cookies | Em’s Kitchen
How to Make Peanut Butter Corn Flake Cookies | Peanut Butter Crispies (No-Bake)
INGREDIENTS
2 tbsp butter
2 tbsp honey
1/3 cup sugar
3/4 cup peanut butter
1 tsp vanilla
1/4 tsp salt
2 cups corn flakes
Melted chocolate (optional)
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Four Layer Nougat Bars (peanut butter, caramel, chocolate!) Recipe - No Bake
This was found in a Better Homes and Gardens publication.
Intro video sequence by Brent
Music by Jason Shaw (Audionautix)
Line a 9x13 pan with foil and grease the foil. Leave some foil hanging over the ends to use to remove the bars after making them.
Base Layer:
In a medium saucepan combine 2 cups of chocolate chips and 1 cup of butterscotch chips. Cook and stir over medium low heat until melted. Transfer half the mixture into a small saucepan (set small saucepan aside for now)
Stir 2 cups of crisp rice cereal into the larger saucepan until combined and pour the mixture into the prepared pan. Spread out the mixture and pack down, put pan in freezer while you make the second layer.
Layer 2 (nougat):
In a medium saucepan combine 1 1/4 cups of sugar , 1/3 cup butter and 1/2 cup evaporated milk. Bring to a boil over medium-high heat, once boiling reduce heat to medium and simmer for 5 minutes. Add 1/4 cup butterscotch chips and stir until melted. Remove from heat, stir in one 7oz jar of marshmallow cream and 1/4 cup of creamy peanut butter. Stir in 1 3/4 cups of chopped peanuts. Pour nougat over chilled base layer, spread evenly and put back into the freezer while you make the third layer.
Layer 3(caramel):
In a large microwave safe bowl put 14oz of caramels (about 50 of the small cube ones you have to unwrap) and add 2 tbsp of evaporated milk. Microwave at full power for 2 minutes stirring every 30 seconds. Pour caramel layer over the nougat layer and return pan to freezer while you make the 4th layer.
Layer 4 (chocolate topping):
Take the small saucepan that has the chocolate/butterscotch mixture you set aside in step one and add 1/4 peanut butter to it. Cook over medium heat until chocolate and peanut butter are melted together and smooth. Pour this over top of the caramel layer and sprinkle with additional chopped peanuts if desired.
Chill the entire thing in the refrigerator for a couple of hours and remove from pan using the tin foil. Slice into bars. Store in the refrigerator in an airtight container.
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