Salted Caramel Scotcheroos

A yummy twist on “Hawgs” or “Special K Bars” or “Special K Cookies” – Salted Caramel Scotcheroos!

This sweet treat goes by several names, and you can call them whatever you like…but I call them DELICIOUS! 

The base is a combo of cereal with a sugar-almond butter mixture that makes for a slightly sweet and crunchy bite.

And the top is a combo of melted chocolate chips and caramel bits. 

With a light dusting of salt. 

For that perfect salted caramel and chocolate flavor. 

For this snack, I didn’t want the peanut butter flavor that’s common with these no-bake cookie bars. 

So I used almond butter in the base, and it’s a perfect complement to the caramel and chocolate topping. 

Also, these are not nearly as sweet as our Peanut Butter and Chocolate version. 

• Related Recipe: Peanut Butter Chocolate Special K Bars

How to Make Salted Caramel Scotcheroos

Warm the corn syrup, sugar, and almond butter and stir until smooth.

Toss the cereal with the almond butter-sugar mixture. 

Mix well, and then add to piece of parchment or wax paper and form into large square. 

You could press this into a baking dish, but I just do “free shapes” like this.

Sprinkle the chocolate chips and caramel bits over the top.

Run under the broiler for 1 minute to melt the chips.

Note: The warmth from the cereal mixture base probably isn’t enough to soften the caramel bits. 

Spread quickly and combine the chocolate and caramel. 

Then add a few sprinkles of salt, evenly over the entire square.

Pinch and sprinkle.

Let cool.

This is the worst part. The waiting – GAHHHH! 

Can you see the salt sprinkles? Perfection!

Enjoy! 

Print Recipe

Salted Caramel Scotcheroos

Prep Time20 mins

Cook Time2 mins

Course: Snack

Cuisine: American

Keyword: salted caramel scotcheroos

Servings: 16 servings

Ingredients

• 1 cup corn syrup
• 1 cup sugar
• 1 cup unsweetened almond butter
• 6 cups Special K cereal
• 1 cup semi-sweet chocolate chips
• 1 cup Caramel bits
• salt sprinkles

Instructions

• In a large saucepan, bring the corn syrup and white sugar to a boil. Remove from heat immediately.
• Stir in 1 cup of almond butter into the sugar combo, then add 6 cups Special K cereal and continue stirring until mixed well.
• Press mixture into a 9x13 inch pan, or into a rectangular shape on a piece of parchment paper. Sprinkle chocolate chips and caramel bits over the top.
• Spread them with a knife when the cereal mixture melts them, or if needed you can place under the broiler for a minute or so to melt the chips. Spread quickly, before the caramel bits begin to re-harden.
• Sprinkle with a few pinchs of salt, before the chocolate-caramel topping hardens.
• Cool for about an hour, and then cut into squares.
• Enjoy Salted Caramel Scotcheroos, as afternoon snack or dessert.

This recipe is featured on Meal Plan Monday #194.