Instructions

• Line an 8×8-inch square pan with aluminum foil and spray the foil with cooking spray; set the pan aside.
• In a large microwave-safe bowl, add 1 heaping cup creamy peanut butter, ½ cup light-colored corn syrup, ½ cup granulated sugar, and ¼ cup light brown sugar (packed).
• Microwave the mixture on high for 1 minute. Remove and stir; the mixture may still be granular.
• Return the bowl to the microwave and heat on high for 1 more minute. Remove and stir.
• Return the bowl to the microwave and heat on high for 30 seconds. Remove and stir. (Total microwave time ~2½ minutes. If the mixture is not combined, heat in additional 10–15 second increments, stirring after each, until smooth enough to stir.)
• Stir in 1 tablespoon vanilla extract.
• Add 3½ cups Special K cereal to the peanut butter mixture and stir until the cereal is evenly coated.
• Turn the coated cereal mixture into the prepared pan. Use a spatula to press and pack the mixture somewhat firmly and to smooth the top.
• In a medium microwave-safe bowl, combine 1¾ cups semi-sweet chocolate chips and ¼ cup creamy peanut butter.
• Microwave the chocolate mixture on high for 30 seconds, then stir. Continue heating in 20–30 second increments, stirring after each increment, until the chocolate is fully melted and smooth (about 1½–2 minutes total).
• Pour the melted chocolate mixture evenly over the packed cereal layer and smooth lightly with a spatula.
• Evenly scatter about 1 cup bite-sized candy bar pieces over the chocolate, pressing them down very lightly so they adhere.
• Cover the pan with foil and let the bars cool at room temperature until the chocolate has set, about 4 hours or longer. (If you need them sooner, you can refrigerate to speed setting, but refrigeration may cause cosmetic chocolate bloom or condensation when returned to room temperature.)