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Kay Bombs Cookies

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1 cup brown sugar
1 cup light corn syrup
1-1/3 cups peanut butter
4-1/2 cups Special K cereal
2 cups semisweet chocolate chips
1/3 cup peanut butter

Kay Bombs Cookies

This rich cooke version of my favorite no bake bar cookies is really indulgent.

  • Serves 48
  • Easy

About This Recipe

This may sound like a strange name for a recipe, but after lots of thought, it seemed the best. These little chocolate covered balls of heaven are made from Special Kay Bars, a recipe that I have made thousands of times. It is the best bar cookie recipe around. Kay Bombs Cookies are simply spectacular.

I did learn one thing when making this bar cookie recipe into a cookie. Don’t refrigerate them! That mixture of sugar, corn syrup, peanut butter, and cereal gets very dense and hard when it’s cold. I also had to fix the ratio of ingredients a bit to make the cookies softer and more tender.

And here’s a tip: do not let the sugar mixture boil when you make these cookies. Just make sure that the mixture gets hot enough for the sugar to dissolve. If the mixture boils the balls will be very hard.

It helps if you have assistance when you make these cookies. The sugar mixture is very hot, but it cools down quickly. Forming 48 cookies from the cereal mixture can take some time. You don’t want the mixture to cool completely before you finish rolling the balls. One way to speed things up is to use a small ice cream scoop and quickly just scoop the mixture out of the bowl onto parchment paper-lined cookie sheets. Then go back and shape the cookies after it’s all out of the bowl.

Enjoy this easy recipe; make it with your kids! Just make sure you supervise the heating of the sugar mixture; boiling sugar can burn instantly. Let them help when the peanut butter and cereal are added to the sugar mixture and it’s cooled down enough to be warm.

Tips for the best Kay Bombs Cookies:

  • Do not let the sugar mixture boil. If it boils the cookies will be very hard.
  • You have to use Special K cereal; others just don’t because they get soggy in the sugar syrup.
  • Work quickly when forming the little cookies.
  • You can take your time dipping the cookies in the chocolate. Enjoy the process!

Why this recipe works:

  • The combination of caramel, peanut butter, and crunchy cereal is sublime, especially when coated in rich chocolate.

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In a large microwave safe bowl, combine 1 cup brown sugar and the corn syrup and stir well. Microwave on high for 2 minutes. Watch carefully. If the mixture starts to simmer, remove it and stir.


Carefully remove the bowl from the microwave (this sugar syrup is super hot!) and stir well with a spoon.


Return the bowl to the microwave and microwave on high for another minute. Meanwhile, rinse the spoon with hot water to remove sugar crystals.


Remove the bowl from the microwave and stir, making sure the sugar is dissolved. Then stir in 1-1/3 cups peanut butter until smooth.


Stir in the cereal until the mixture is coated.


Line a cookie sheet with waxed paper or parchment paper. Drop the cereal mixture by a full spoon onto the paper. Let stand for 15 minutes or so to cool.


Shape the cookies by rolling them gently between your hands. Put back on the paper.


Combine the chocolate chips and 1/3 cup peanut butter in a small microwave safe bowl or measuring cup. Heat on medium power until the chips are melted and the mixture is smooth, about 2 minutes.


Dip the cookies, one at a time, into the melted chocolate mixture. Remove from the chocolate mixture with a fork, tapping the fork on the side of the bowl or cup to remove excess. Put the coated cookies back on the paper and let stand until set. Do NOT refrigerate the cookies!


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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