These are addicting. Chocolate, peanut butter then add a crunch YUM….What could be bad?
1 Cup Karo® light syrup
1 Cup sugar
2 Cups peanut butter (your favorite brand, crunchy or smooth)
5 Cups Special K® Cereal (amount prior to hand crushing)
1 Bag Chocolate Chips (your favorite…semi sweet, bittersweet, etc.)
Optional: Lollipop sticks see variation below
1) Put cereal in a large zipper bag and lightly crush with your hands. Do not overly crush the cereal. Pour into a large bowl and set aside until later. Keep extra available in case you need more during step 2.
2) Combine syrup and sugar in a medium size saucepan over medium high heat and bring to a boil. Once bubbles are racing across top of mixture, allow it to boil for one minute only then turn off the heat. Add peanut butter and mix well together. Once well combined, pour over the top of your cereal in the large bowl and mix well. If the mixture seems too wet to you, crunch up a few handfuls more of the Special K then add to the mixture.
3) Use a large spoon to scoop a golf ball size portion of mixture from the bowl and form into a round turtle shaped cookie and place on wax paper. Continue with the remaining mixture until its gone then put in fridge to cool for 10-15 minutes.
4) While the cookies are cooling, put your chocolate in a heat proof bowl that will sit on top of a saucepan filled with about 1” of water in it over a medium low temperature. Your water will simmer and create enough heat to slowly melt your chocolate. Stir occasionally with a rubber spatula or wooden spoon until smooth. After your chocolate has melted completely, move the bowl from the heat to your counter then take your cookies and dip the top side into the chocolate to coat them then put back on your wax paper. (see variation) Repeat for all cookies then put them back in the refrigerator until the chocolate hardens. Store in an air tight container.
This recipe makes about 25-30 cookies depending on how big you make them.