Grease a 9 x 13 inch pan.
In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.
Measure cereal into large bowl. Set aside.<
ith plastic wrap.
Pour cereal into a large bowl.
Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
mmediately pour sugar mixture over cereal mixture, and stir well to
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.
ell blended.
Pour the cereal into a large bowl, and
Combine sugar and corn syrup in large saucepan. Bring just to a boil over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal. Press into greased 13 x 9-inch baking pan. Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on High power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars. Makes 4 dozen bars.
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
Pour the rice cereal and chopped peanuts (if using)
Combine cereal and coconut in a medium
Combine morsels and margarine in top of double boiler.
Bring water to boil; reduce heat to low and cook until chocolate melts stirring frequently.
Add marshmallows and cook stirring constantly until marshmallows melt.
Stir in cereals.
Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Let cool.
Cut in bars.
Yield:
20 bars.
Combine first 2 ingredients in large saucepan and bring just to a boil.
Immediately remove from heat and stir in peanut butter until melted.
Stir in cereal until well mixed, then place in well buttered 9 x 13-inch pan.
Melt chocolate chips and cover cereal bars, then place in refrigerator until chocolate is hardened.
Cut into bars.
Grease square pan, 8 x 8 x 2-inches or rectangular pan, 13 x 9 x 2-inches.
Place margarine and marshmallows in large microwavable bowl.
Microwave uncovered on High, 1 1/2 to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred.
Stir in cereal until well coated.
Press mixture in pan, using buttered back of spoon.
Cool.
Makes 16 or 24 bars.
Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.
Grease a 13 x 9-inch baking pan.
In a large saucepan, stir together the brown sugar and honey.
Bring to a boil, stirring constantly.
Stir in peanut butter until smooth.
Set aside 1/3 cup dried fruit bits.
Stir in cereal and remaining mixed fruit bits until well coated.
Spread into prepared baking pan.
Press reserved 1/3 cup dried fruit bits onto surface.
Cool; cut into bars.
Grease 8 x 8 x 2-inch pan or a 13 x 9 x 2-inch pan.
Place butter and marshmallows in large microwavable bowl.
Microwave uncovered on High 1 1/2 to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred.
Add cereal.
Press mixture in pan using buttered back of spoon.
Cool.
Makes 16 or 24 bars.
Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.
Combine sugar and corn syrup.
Bring to boil; add peanut butter, vanilla and cereal.
Stir.
Spread in a 9 x 9-inch pan. Melt chocolate chips with 1 tablespoon peanut butter.
Spread on bars.
rom heat, and stir in cereal and dried cranberries.
Immediately