Place the saucepan over medium-high heat and begin stirring the sugar in. Let it come to a boil and remove from heat and stir 1 cup of creamy peanut butter. Make sure your peanut butter is at room temperature.
Add 6 cups of original special K cereal into a large bowl. Then pour in the melted peanut butter mixture.
Now stir everything together using a large spoon. Since the sugars are now beginning to cool down, you will need to work fast before it firms up too much.
Once everything is well combined, press the cereal mixture into a buttered 9x13 inch deep baking dish.
Then melt 1 cup of semisweet and 1 cup of butterscotch chips in a saucepan over low heat. Do not use high heat to speed this up. It will burn the chocolate and possibly seize it up
After the chocolate has melted, pour it over the baking dish and smooth it out. Top with a little bit of course sea salt to balance out all the sweetness of the special k bars. Let it set for about 2 hours before cutting and serving.
Use room temperature peanut butter- The peanut butter should be room temperature so it can better mix with the sugars and not clump or cool the liquified sugars when mixing with them.
Choose creamy emulsified peanut butter- While natural peanut butter (the kind that needs stirring before use) is good, for this recipe, an emulsified brand will mix more easily into the sugars. Also, creamy mixes more smoothly.
Work fast once the peanut butter mixture is added to the cereal- Since the sugars are beginning to cool down, you will need to mix everything together quickly and press it into the baking dish before it firms up too much.
Don't rush melting the chocolate- Melting the chocolate and butterscotch over low heat is important to avoid it either burning or seizing up. Try to be patient and you'll be rewarded!