It’s a fun way to divide up the chores. If one person asks another to check the recipe, for instance, instead of the usual “Do it yourself!” I’m more likely to hear, “Spacecraft, this is Houston. Recipe calls for 1 cup of peanut butter, over.”
The first thing we made in our Mission Control facility was Special K bars, aka “Scotcheroos,” for a baseball team meal. The recipe is my Grandma Annie-Bananie’s, which just happened to be the top card on Grandma Decker’s recipe stand I inherited many years ago.
I switched to using regular old corn flakes a few years ago because they’re cheaper. At first I thought these might be gluten-free, but it turns out that the ONLY ingredient that contains gluten is … the corn flakes. (Because of the malt extract.) Gluten is the second ingredient in Special K, so there’s no going back there. What I might try next time is crushed up Corn Chex or Rice Chex mixed with rolled oats. (Also may try subbing out rice syrup for corn syrup, though at least it’s not high-fructose corn syrup.)
At any rate, these are super easy and extremely tasty — enough so that I usually only make half a batch for us (in a 9 by 9 pan) and cut them into 12 squares so we get 2 each, thus limiting the potential calorie damage.
Special K bars (aka Scotcheroos)
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Special K cereal (or corn flakes)
6 ounces butterscotch chips and 6 ounes semisweet chocolate chips (Hershey’s brand is gluten-free)
Mix sugar and corn syrup in a sauce pan over medium heat until mixture boils. Remove from heat and add peanut butter. Pour over cereal and stir til well coated, Press into greased 9 by 13 baking dish and let cool.
Melt chips in microwave-safe bowl 30 seconds at a time until they’ve mostly melted, then stir til smooth and spread over top of bars. If possible, let chocolate mixture harden a bit before cutting into squares.