bake it: chewy bars



Chewy bars are a family favorite. I can remember my mom making them for family picnics, school functions, birthdays, and other occasions for as long as I can remember. They’re truly delicious and I don’t know why I never thought to share them on Beagle & Bear before! So, to kick off the new site, here’s one of my all-time favorite recipes:



CHEWY BARS (from Sue Dunson, according to my mom’s handwritten recipe card!)


  • 3/4 cup white Karo
  • 3/4 cup white sugar
  • 1 cup smooth peanut butter
  • 1 1/2 teaspoon vanilla extract
  • 5 cups Special K cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips


  • Large heavy saucepan
  • 9 x 13 inch plan (glass or metal, your preference, although metal is easier for removing the bars when they’re done)
  • Appropriate measuring cups and spoons
  • Large, durable mixing spoon
  • Small or medium rubber spatula



1. Pre-heat oven to 200 degrees.

2. Put white Karo, white sugar, peanut butter, and vanilla in saucepan.

3. Heat and stir over medium heat until sugar dissolves (about 3 minutes). DO NOT boil. (See below, it looks like it is starting to boil. That’s because I hadn’t made this recipe in a long time, I stopped stirring to take the photo, it started boiling, and I freaked out. But then I just stirred it and it was fine.)


4. Stir in Special K cereal.











5. Once the initial mixture and the cereal are thoroughly mixed, spread evenly in pan. You can use a spoon if you’d like, but clean hands are easiest.











6. Sprinkle chocolate and butterscotch chips over the cereal base. Try not to let either type be too clustered in any one area.











7. Put pan in warm oven for a few minutes.

8. When chips are glistening (4-6 minutes), take pan out of oven.

9. Use rubber spatula to spread melted chocolate and butterscotch chips over the cereal base (if the chips are chunky and not spreading easily, put the pan back in the oven for a few more minutes and keep an eye on it).










10. Once the melted chips are spread easily, set pan out to cool. Putting the pan in the refrigerator helps the bars solidify better so it’s easier to cut them. However, if you’d prefer to have gooier bars, then letting them cool in room temperature is your best bet.











11. Cut up and enjoy!