September 30th, 2007 - Benedict Bars recipe
adapted from a recipe for Special K Bars from the College of St. Benedict (hence the name), my absolute all-time favorite food from the college cafeteria. They are pretty unhealthy, so I adapted to be a bit healthier, using as little sugar and syrup as possible.
3/4 c white sugar
3/4 c corn syrup
Stir together nd bring to a boil using medium heat. Doesn’t take long. Remove immediately and stir in
1 c peanut butter
Grease 9×13 pan. Put in
8 c cereal such as Special K, puffed cereal, Cheerios, etc.
Pour syrup over and mix with a spoon. Appears impossible but it isn’t! After well-mixed, spread flat with hand in waxed paper (or cereal bag).
Melt in microwave 1.5 - 2 minutes, stirring every 30 seconds
11 oz chocolate and butterscotch chips (I like more choc than b’scotch)
Spread over bars and let cool. Cut and enjoy!
To make a better tasting batch, use 1 cup each sugar and syrup and 16 ounces of chips. I like to use Kashi’s puffed cereal, adding to the health side of the equation. I don’t like chunky pb, so I always use creamy. My latest pb, however, is freshly ground so it’s not quite smooth. I’m not sure what that will do to the recipe as I haven’t made it since using this pb. But now I want to. Need to buy some Special K or similar cereal first. Time to hit the Bargain Bin! It’s fine to use slightly stale cereal for this, I think.