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.<
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
In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute.
Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
Cut into 24 bars.
Heat oven to 350\u00b0.
Melt margarine and combine with cake mix. Pat in jelly roll pan (15 1/2 x 10 x 1-inch).
Sprinkle with marshmallows, chocolate chips and cereal.
Drizzle condensed milk evenly over top.
Bake 20 to 25 minutes or until cereal is golden brown.
While bars are warm, run knife around sides of pan to loosen edges.
Cool 2 hours.
Cut into about 2 1/4 x 1 1/2-inch bars.
Yields 48 bars.
Heat oven to 350\u00b0.
Heat margarine in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in oven until melted.
Sprinkle and pat cake mix (dry) over margarine.
Sprinkle with marshmallows, chocolate chips and cereal.
Drizzle Eagle Brand milk evenly over the top. Bake 20 to 25 minutes or until cereal is golden brown.
While bars are warm, run knife around sides of pan to loosen edges.
Cool 2 hours.
Cut into 2 1/4 x 1 1/4-inch bars.
Makes approximately 48 bars.
Melt butter over low heat.
Add marshmallows and stir until melted.
Add vanilla and peanut butter and stir until smooth and combined.
Remove from heat and add cereal (might need 3 cups Cheerios. I like a lot of cereal so I add extra), nuts and peanut butter chips (or whatever you like!).
Stir until all combined thoroughly.
Press into a greased 13 x 9 inch pan.
Cool and cut into squares.
In large bowl, combine the first 4 ingredients. Set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. Remove from heat. Stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into greased 15 x 10 x 1-inch baking pan. Cool. Cut into 3 x 3-inch bars.
Butter a 9x12-inch baking dish.
Melt 2 tablespoons of butter in a large nonstick pot over low heat.
Mix in the marshmallows and cranberry gelatin mix until the marshmallows have melted and the mixture is smooth.
Stir in the rice squares, oat cereal rings, mini candy-coated chocolate pieces, and dried cranberries until thoroughly combined.
Working quickly, press the mixture into the prepared baking dish and allow to cool.
Cut into 2-inch squares.
ith plastic wrap.
Pour cereal into a large bowl.
Heat oven to 350\u00b0.
Melt butter in a 15 x 10 x 1-inch pan. Sprinkle and pat dry cake mix over butter.
Sprinkle marshmallows, chocolate chips and cereal.
Drizzle milk over top.
Bake at 350\u00b0 for 20 to 25 minutes.
While warm, run knife around edge.
Cool 2 hours.
Makes 48 bars.
In double boiler, melt butter and marshmallows; remove from heat.
Fold in cereal, nuts, coconut and salt.
Turn into buttered 8-inch square pan.
With hands protected by wax paper, pat out evenly in pan.
Pour over top 4 ounces sweet chocolate, melted. Spread it in thin layers with rubber spatula.
Chill until set. Cut into bars.
Heat oven to 350\u00b0.
Heat margarine in jelly roll pan in oven until melted. Sprinkle and pat cake mix (dry) over margarine. Sprinkle with marshmallows, chocolate chips and Cheerios.
Drizzle milk over top. Bake for 20 to 25 minutes.
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.
Melt butter in 10-inch skillet over low heat. Add cereal; cook and stir until well coated and hot, 2 to 3 minutes.
Sprinkle with salt. Serve warm or cold.
nd light colored. Pour over cereal, peanuts and raisins in greased
Heat oven to 325\u00b0.
Butter the jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Heat brown sugar, corn syrup, margarine and salt in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes.
Remove from heat; stir in cereal and nuts until well coated.
Spread in pan.
Bake 15 minutes.
Cool until slightly firm, about 5 to 7 minutes.
Loosen with metal spatula.
Let stand until firm, about 1 hour.
Store in a covered container.
Makes about 8 cups.
Grease a 13 x 9-inch pan.
Microwave margarine or spread in a large microwavable bowl on High 45 seconds or until melted.
Add marshmallows; toss to coat with margarine or spread.
Microwave on High 1 1/2 minutes or until smooth when stirred, stirring about 45 seconds.
Stir in peanut butter.
Immediately add cereal.
Mix lightly until well coated.
Using greased spatula or wax paper, press mixture into prepared pan.
Cool; cut into squares.
Grease 13 x 9-inch pan.
Microwave margarine on High 45 seconds.
Add marshmallows; toss to coat with margarine. Microwave on High 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds.
Stir in peanut butter.
Immediately add cereal; mix lightly until well coated.
Using greased spatula or wax paper, press mixture into prepared pan.
Cool; cut into squares.
Makes about 24.