Reviewed: Aug. 9, 2009

I've been making this recipe for years (as bars) and topping with the chocolate/butterscotch chip combo. The consistency is fine if you don't pack it down too much. I never have any leftovers of these bars. Excellent and super quick!

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

Quite simple to make.. I didn't make them into cookies, i made them into bars, and I refrigerated them after i put the chocolate on top so it would harden, but DON'T DO IT! They were impossible to cut, so I had to 'unthaw' them in the microwave. I brought them to a staff party and everyone loved them, but they are so so soooo sticky and get stuck in your teeth, and are actually quite hard to bite into. So people DO like them, but I won't make them again.

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UniCook

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Reviewed: Jun. 15, 2009

Simply the very best! they were so easy to make & we all really did enjoy them.

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Lorey

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Reviewed: Jun. 14, 2009

Pretty good. I used frosted flakes (5 cups as suggested), and I crushed them some, but I'm thinking they might have been better crushed more finely, as it would have made the bars more dense. I like them best refrigerated. I sprayed a 9x13 pan with Pam and pressed the mixture into it. 3/4C of melted chocolate chips drizzled on top was plenty.

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Amber

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

YUMMY!! Our whole family loved these! I pressed them in a 9x9 square pan, sprayed with Pam and covered with the chocolate and butterscotch chips. They were easy and delicious.

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Shari

Cooking Level: Intermediate

Home Town: Colona, Illinois, USA

Living In: Carbon Cliff, Illinois, USA

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Reviewed: Jun. 12, 2009

IMHO, Cheerios are the best cereal to use with this recipe. I usually press into a buttered pan and cut into squares.

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zandamom

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Reviewed: Jun. 3, 2009

I use Rice Krispies to make these easier to work with, always remove from heat *after* stirring in the PB, and skip the drizzle! If I'm making them for home I press the recipe into a 9x13 pan and then cut into bars, but for a large group I make them into balls for ease of serving and clean up! (to make balls, scoop onto wax paper lined cookie sheets quickly, then go back and roll each "pile" into a nice ball!)

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Chocolate Moose

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Try it this way! I took Trader Joe's high protein/high fiber cereal and processed it until fine. I used 2 1/2 cups of that and 1 cup of regular rolled oats. 4 1/2 cups of dry ingredients would have made this much too dry. Very very good and at least some nutritional benefit. Not a 'diet' food of course, but a 'cookie with benefits'...

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 14, 2009

I'm so delighted to find this recipe! Both of my husband's grandmas worked in the high school cafeteria so he grew up on these except they were made with Cheerios and they were pressed into a pan and cut into bars. I never really cared for them but I love this version with corn flakes. They make a softer bar and are much easier to chew. I followed the advice of other reviewers and boiled the corn syrup mixture for about 30 seconds. Then I lightly crushed the corn flakes so that they would have a more uniform texture. Once cut, I dipped the bars in melted chocolate and drizzled the rest on top. My whole family LOVES these.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jan. 27, 2009

Very good but I used 1/2 cup butterscotch chips and 1/2 cup semisweet chocolate chips. Also, I decorated for a Valentine's theme.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Dec. 30, 2008

Tasted good. No one in my family raved about them.

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heidiorr

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Reviewed: Dec. 9, 2008

not what i expected. i guess they're probably good to the person that was expecting something like a chewy peanut brittle. i didn't like them and will not make them again.

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sagastume15

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

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Reviewed: Dec. 4, 2008

These are tasty treats. Everyone, young and old, loved them. They are great even without the chocolate/butterscotch mixture. You can't go wrong, either way!

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Nov. 21, 2008

Easy and good. A keeper!

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Quick and easy. The best thing I can say about this recipe is that it is still good days after making, they also took care of my sweet cravings very well.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Oct. 4, 2008

Pretty good, but they are just basically special K bars with corn flakes instead and not in bar form.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Oct. 1, 2008

I make these a lot either when my husband is craving something sweet RIGHT NOW or I'm low on ingredients and want to make something with what I have on hand. If I made them any more than that, we'd be as big as a house. I've made them with chocolate, butterscotch, peanut butter and white chocolate toppings....sometimes they've been intermingled. Sometimes, I'll even throw the chips into the mix or even salted peanuts.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 1, 2008

Very easy-and good! Will make again for sure.

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ketchme71

Cooking Level: Intermediate

Living In: Lake In The Hills, Illinois, USA

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Reviewed: Sep. 30, 2008

These are heavenly, and so easy. I usually bake every weekend for deserts for full week, but this week I was just tired. 5 minutes in the kitchen and these were DONE. I did increase the peanut butter by about a 1/4 to 1/3 cup, and increased the Corn Flakes to 5 cups. I just sprinkled the chocolate chips on top and let them set.

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PicklePie

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Reviewed: Sep. 26, 2008

Sub Special-K cereal for the cornflakes and press it into a 9X13 pan and you have K-Bars! I just sprinkle the chips on top and put them into a warm oven for a few minutes (not too long or it will be as hard as a rock)just to melt the chips and then frost with a spreader. Be careful about overheating the corn syrup and sugar or your end result will be very hard.

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