For The Rice Krispie Treats: Grease a 13x9x2 pan and
Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil. Remove from heat and pour in rice krispie cereal. Mix together and put into 9 x 13 pan. Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips. Melt in microwave, 30 seconds at a time, mixing after each interval until melted. Pour over rice krispie treats. Put into fridge and let set for 2 hours. Then ready to serve.
Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
Stir in rice krispie treats.
Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick) spatula.
Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.
Remove from heat.
Add Rice Krispies. Stir until well coated
Pour a box of Rice Krispies in a large flat bowl or plate. Add marshmallow cream.
Stir.
Finally, add margarine, then you'll get a luscious treat of great Rice Krispie Treats, then cool in refrigerator.
Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal.
Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares.
Yields 24 treats.
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray.
Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit.
Put in freezer for 30 minutes.
Invert pan and cut into squares.
Yields 24.
Remove from heat. Mix in rice krispies cereal. Allow a few
Follow the Rice Krispies Treats recipe on the cereal box.
Mix Karo syrup and sugar in large saucepan. At first bubble remove from heat. Stir in peanut butter and cereal.
Spread mixture in 9x13 buttered pan.
In small saucepan melt two kinds of chips. Spread on mixture.
Cool on counter.
Refrigerate when chocolate hardens.
Mix sugar and Karo syrup in large saucepan on medium heat on stove.
Bring to a boil.
Add peanut butter, remove from heat. Add Rice Krispies.
Put into 13 x 9 x 2-inch pan.
Melt chocolate chips and butterscotch chips together and pour over Rice Krispies. Best if refrigerated 1 hour.
In large saucepan melt butter over medium low heat. Add marshmallows and stir until completely melted. Remove from heat.
Stir in the Peanut Butter until melted.
Add rice krispies cereal. Stir until well coated. Add the chocolate chunks, stir until dispersed evenly.
Using buttered hands, spatula, wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool.
Cut into 2-inch squares.
Melt 1/4 cup margarine, 1 bag caramels and milk.
Keep warm. Prepare Rice Krispie treats by melting 1 cup margarine and marshmallows.
Pour marshmallow mixture over rice cereal.
Place 1 layer of cereal mixture in bottom of 9 x 12-inch pan.
Pour caramel mixture over this and put another layer of cereal mixture over this.
Cool and cut into squares.
Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
In a saucepan over low heat melt butter with vanilla.
Add in the 1/2 cup of Chocolate hazelnut spread and stir till combined.
Add in marshmallows and stir until completely melted; remove from heat.
Mix in the cereal until combined.
Using damp hands press into prepared pan.
Cool completely then slice into desired pieces.
nd stir till melted. Add Rice Krispies and stir until well
In a large pot, over medium heat, mix the sugar and Karo syrup together.
Heat until sugar is liquified.
Remove from heat and add peanut butter.
Mix together.
Fold in the Rice Krispies, mixing until they are all covered.
Place in a greased 9 x 13-inch pan.
Flatten evenly into pan, using wax paper.
eat, and add the bittersweet chocolate, set aside until melted.
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.