Melt butter in large saucepan over medium heat.
Add marshmallows and stir until smooth.
Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 1/2 inches apart.
Cool, then cut into squares.
Butter a 10x15 baking pan.
Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes.
Combine cereal, candy corn, and chocolate chips together in a large bowl. Add marshmallow mixture to cereal mixture and stir together until cereal is well coated. Spread in prepared pan. Cool to room temperature and cut into squares.
Mix cereal and peanuts; set aside.
Combine sugar and syrup in heavy pot; cook on medium-low heat, stirring constantly, until mixture comes to a full rolling boil.
Remove from heat.
Stir in peanut butter and vanilla.
Immediately pour syrup over cereal mixture, stirring gently to coat.
Pat evenly into buttered pan. Cool.
Cut into 2-inch bars.
Pour cereal in medium size mixing bowl.
In saucepan, combine sugar and syrup.
Cook, stirring constantly, until mixture comes to a full boil.
Add vanilla and peanut butter.
Immediately pour over cereal, stirring gently, until mixed up.
Pour into buttered pan.
Melt chocolate in double boiler.
Add cereal and peanuts.
Mix well.
Drop on waxed paper, using tablespoon to drop.
Put in freezer for 10 minutes.
This will keep for 2 to 3 weeks in a tine or you can keep it frozen.
Take out of freezer 2 hours before serving.
(Toasted pecans may be used instead of peanuts.)
In large bowl, combine cereals and peanuts and set aside.
In a large pan, combine sugar, cream and syrup and bring to a boil and cook to soft ball stage (236\u00b0).
Pour over cereal mixture. Stir until evenly coated.
Press mixture into buttered 9 x 13-inch pan.
Cut into squares.
Yield: 48 pieces.
Mix cereal, marshmallows and walnuts together in bowl. Melt chocolate; pour over mixture. Drop by spoonful quickly onto wax paper. Let harden.
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
Melt chocolate chips, peanut butter and margarine in a pot over low heat on the stove stirring until smooth.
Stir in vanilla.
In a large tupperware bowl with a lid, first pour in cereal, and then add chocolate mixture, stirring until cereal is well coated.
Sprinkle icing sugar, one cup at a time, onto coated cereal, seal with lid, and shake until cereal is well coated.
Cereal should look white by the time you are done.
Keep stored in a tightly sealed bowl.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
mmediately pour sugar mixture over cereal mixture, and stir well to
Mix cereal, peanuts, and pretzels in 3-4 9x13' pans.
Boil first three ingredients (butter, sugar, syrup) for 2 minutes, stirring constantly.
Cool 2 minutes.
Pour over cereal, peanuts, and pretzels.
Stir Well.
Bake at 350 F for 16 minutes stirring every 4 minutes.
Spread on Wax paper and break apart when cool.
Add M&M's to cooled mixture.
Combine marshmallows, corn cereal puffs, rice cereal, pretzel sticks, and peanuts in
Cover a 12-inch pizza panwith plastic wrap for easy removal of \"pizza\".
In a heavy saucepan, combine marshmallows, candy coating, butter, and syrup, and cook over low heat, stirring constantly until smooth. Stir in cereal and peanuts. Cool to touch. Spoon in ungreased wrap-covered pizza pan; shape into a circle, slightly mounding on the sides. Decorate with chocolate pieces and licorice, pressing into cereal mixture. Cool completely.
Remove from pan; transfer to pizza box. Enjoy!
Chop candy coating into small pieces. Place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft. Remove from heat. Stir until smooth and creamy. Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper or aluminum foil. Sprinkle with candy sprinkles. Let stand 1 to 2 hours or until completely set. When ready to serve, place into cupcake liners.
Melt the candy coating in the microwave on
fter 45 seconds.
Add cereal; mix well to coat.
ut the 6 cups of cereal in a large glass or
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
aucepan from heat.
Stir cereal squares into marshmallow mixture until