Special K Chewy Cookie

I have to share a great recipe I just came across the this weekend. When I was a student in college at Indiana University there was a little shop in the student union called Sugar and Spice and they sold coffee, smoothies, and some bakery items. My favorite lunch was stopping by and picking up a delicious treat they called a Special K chewy. It’s a bit like a rice crispy treat but using Special K cereal and it  tastes like peanut butter and caramel. It has never crossed my mind to try to replicate it, but I saw a recipe on  a blog that seemed like it would be similar but not the same, and that got me interested in searching for something that would be similar.  So I did a quick search of “Special K Chewy” and “Indiana University” and lo and behold, I learned that this elusive treat was a cult favorite  and indeed there was a recipe that was sworn to be the exact same recipe! I found it interesting that someone who claimed to be a student in the 1970’s said they had the treats back then and they had searched for the recipe because after all that time they still remembered them.

Do I have you interested in these yet?

Let me tell you….they delivered.  From what I remember, these are pretty much the same thing!  They are delicious! Please make them and then report back how much you loved them.

Oh, and I forgot to tell you my favorite part!  They were simple to make and used very few ingredients.

Here is the recipe I followed:

Ingredients

  • 1 cup of white sugar
  • 1 1/3 cups of peanut butter
  • 1 cup of white corn syrup
  • 4 cups of Special K cereal
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt

Directions

  1. Blend corn syrup, vanilla, and salt in a 2 quart microwave safe dish.  **I did this and will be using a bigger dish next time just to make stirring easier.** Cook on high 4 minutes, or until mixture boils and sugar dissolves.
  2. Stir in peanut butter, then add cereal.  To make it easier on yourself, put in the cereal in 1 cup increments at a time to blend easier.
  3. Drop teaspoonfuls on wax paper. Let cool before storing at room temperature.  ** I choose to make bigger ones like they sold in the store so I made them by using a large spoon as a guide. About 2 hours is enough to cool.**

There you have it. It’s that easy! The key is too work quickly so the mixture doesn’t harden.  I recommend getting all your ingredients and wax paper set out in advance.

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