The Jackson Five were friends of my family for as long as I can remember. First there was Kelly and Rich and then came their triplets: Billy, Brian and Becky. (You didn’t think I was talking about Jermaine, Michael, Tito, Jackie, and Marlon, did you?) The Jacksons are good down to their very tippy toes. Rich was the most amazing vet and took care of all of our animals. He was the kind of person who loved your pet almost as much as you did. Kelly was a good friend of my mom’s and was kind and, apparently, liked to do everything in triplicate. Hence, her super amazing kids and this knock-you-over-where-you-stand triple threat of a crispy treat. If you like chocolate, peanut butter and pure deliciousness, then you need not go any further. Kelly’s Grandma’s Crunchies will rock your world…three times over.
You will see as we move along through the recipe that there is three times the amount of sugar than you are expecting. Take 1 cup sugar and put it in a saucepan on the stove with 1 cup of Karo’s light corn syrup. Turn on medium heat and stir frequently until you bring it to a boil.
While you are bringing it up to temperature, put 3 cups of peanut butter into a bowl. Once the sugar is boiling, take off stove immediately, and pour into peanut butter. Mix until incorporated. At this point, I’ve got to give a shout out to my silicone spatulas. They are THE BEST when it comes to sticky substances, because they simply don’t stick! Please invest in one….or three. It’s a great buy.
Once mixture is smooth, pour into a larger bowl with the 6 cups of Special K cereal. (Side note: I had no clue that Special K was a Rice Flake cereal. Yes, it still has wheat gluten in it, but still….no clue!) Fold in the cereal with the peanut butter until incorporated. I used a large metal bowl here and was shocked to find that at this stage, NOTHING stuck to the bowl. It just all plopped out into my greased casserole dish. Presto!Super easy clean up! Press crunchie mix evenly into the casserole dish and get back to the stove.
Let’s be honest, at this point you could just stop, wait for the crunchie to cool and gobble it up….but why do that when it is about to be topped off with chocolate? I mean, who in their right mind would keep those two from being together?!!
Pull out your double boiler, bring the water up to a boil, then turn the temp down to simmer, and put one bag of chocolate chips in to melt. Make sure that no water gets into the chocolate or it will seize up! Once all melty, smooth onto peanut butter crunchie. Now, the recipe says to melt both the butterscotch chips and the chocolate chips together and smooth on top and I’m sure that will taste delicious. But, I wanted it to look pretty, so I got all marbleized with the two chips. Once the chocolate was smoothed on top, I put the double-boiler back on the stove and melted half of the bag of butterscotch chips.
I placed dollops of the butterscotch on top of the chocolate and used a knife to drag through the melted chips to create a marbleized effect. It not only looks good, but it tastes amazing!
After it cooled, I cut it up into brownie-sized pieces. This was a mistake. I had to end up cutting those pieces in half because it was so darn rich. The beauty of this was that there was twice as many pieces to share! This guaranteed twice as many of my co-workers went into a sugar coma. Thank you, Jackson Five!
- 1 c. sugar
- 1 c. white Karo syrup
- 3 c. peanut butter
- 6 c. Special K cereal
- 1 (12 oz.) pkg. chocolate chips
- 6 oz. pkg. butterscotch chips
- Heat sugar and syrup to boiling in a saucepan. Remove from heat.
- Add peanut butter and stir until well mixed.
- Pour over Special K in bowl. Mix well.
- Press into greased 9 x 13 inch pan.
- Melt chocolate chips and butterscotch chips in double boiler.
- Spread over crunchies and cool.