This may not be the most exciting recipe, but it’s what I made today and I am pretty happy with the results! In an effort to use up what was left of a giant box of Special K and a bag of marshmallows I’d bought for no particular reason, I substituted Special K for the Rice Krispies in Rice Krispies Treats and Special K Marshmallow Treats.
As mentioned, it’s not the most innovative thing in the world, but in the past the only Special K Bars I’d made were the ones with peanut butter and corn syrup. Finding out that Special K works well in regular marshmallow type bars was kind of a revelation. I’d thought about it for a while, but had never actually tried it.
For those of you wondering what the measurements are, here’s the recipe. I like them kind of stiff so I used about 6 cups of Special K, but for those of you who like a gooey bar, use a little less. My only complaint about these are that they don’t cut quite as neatly as Rice Krispies Treats.
- 4 tablespoons unsalted butter
- 1/8 teaspoon salt
- 10.5 ounce bag of mini marshmallows
- 1/2 teaspoon vanilla extract
- 5 1/2 to 6 cups Special K
- Line a 9 inch square pan with nonstick foil. Alternatively, line with regular foil and spray with cooking spray.
- In a large (3 quart), preferably non-stick saucepan or a slightly larger pot, melt the butter over medium heat. When it's about halfway melted, add the salt and swirl it around.
- Add the marshmallows and stir over medium heat until they're about halfway melted, then reduce heat slightly and continue stirring until they are fully melted.
- Remove from heat and stir in the vanilla extract.
- Add the cereal (it will seem like a lot) and stir until fully mixed, then press into the pan and let cool completely.
- Lift from pan and cut into squares.
If you like a gooey and less stiff bar, use 5 cups of cereal instead of 6.