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.
ectangle may be cut into bars or squares. An alternative is
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
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.
nd evenly.).
Cut into bars when completely cooled.
Heat the sugar and syrup to melt the sugar, but do not boil. Make sure sugar is dissolved.
Take off stove.
Add peanut butter and pour over the Cheerios which are in a large bowl.
Mix well and pour into 9 x 13-inch pan (buttered).
Pack down and let cool. Cut into bars.
Can put on frosting when cooled.
Melt chocolate chips and spread over cooled bars.
Butter a 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in dry milk and drink mix. Remove from heat; fold in raisins and Cheerios.
Butter hands and pat into pan.
Cool and cut into bars.
Makes 1 dozen.
In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute, stir.
Microwave 1 to 2 additional minutes (until melted).
Add Cheerios and peanuts, stir until coated.
Spread in greased 9x13 pan, set aside. In another microwave-safe bowl, heat chips, butter, and remaining peanut butter on high for 30 to 60 seconds or until melted.
Spread over Cheerios mixture.
Refrigerate before cutting.
Mix Cheerios, nuts and coconut in large bowl; set aside.
Mix in saucepan sugar, corn syrup and milk together and cook over low heat, stirring occasionally to 236\u00b0 or until soft ball stage. Remove and pour syrup mixture over Cheerios; mix well.
Put in a buttered 9-inch pan and pat.
Cool and cut in squares.
Melt butter and marshmallows over hot water, stirring occasionally.
Remove from heat.
Fold in Cheerios, nuts, coconut and salt.
Turn into buttered square pan (9 x 9-inch).
With hand protected by a piece of waxed paper, pat mixture evenly in pan. Spread chocolate in a thin layer over the top.
Chill until set, 1 hour.
Cut in 2 x 1-inch bars.
In a large bowl, combine cheerios, rice cereal, peanuts, and M&M's and set aside. In a saucepan, bring syrup and sugar to a boil, stirring often. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread in greased 15 x 10 x 1 inch pan. Cool. Cut into bars.
Preheat Oven to 350.
Place the stick of butter on a jelly roll pan and put in the oven until it melts.
Sprinkle cake mix powder into butter on the jelly roll pan. (do not mix).
Layer Cheerios, marshmallow and chocolate chips on to cake mix.
Drizzle all over with sweetened condensed milk (this is the glue).
Bake for 20 minutes.
Bring syrup and sugar to boil; stir in peanut butter and vanilla, then add Cheerios.
Press into a 9 x 12-inch pan.
Cut into bars.
Measure honey and sugar into a large saucepan.
Heat just to boiling.
Add peanut butter and stir until melted.
Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
Fold into a buttered 13x9 pan.
Allow to cool one minute.
With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
Allow to cool thoroughly, about 15 minutes.
Cut into squares.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Combine first three ingredients in saucepan and bring to boil. Then blend in the peanut butter and Cheerios.
Mix together and press into a greased 9 x 13-inch pan.
Frost with the melted butterscotch and chocolate chips.
Mix Karo syrup and brown sugar together in heavy pan and cook just till it bubbles around edges.
Take off heat and add pb and stir good. Add cheerios and stir good.
Put in buttered 9x13 pan and press down real hard and even so they won't fall apart when you cut them. You can put in fridge to harden quickly or just let sit on the counter to cool.
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.
Bring sugar and honey to a boil in a 2 quart saucepan.
remove from heat; stir in peanut butter until blended.
pour in cheerios and peanuts and mix until well coated.
spread on a buttered 9x13 pan and let cool.
cut into squares.