Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
Remove from heat and add vanilla.
Stir in Rice Krispies, chocolate chips and peanuts.
Press into a greased 9x12-inch pan.
Melt sugar and Karo syrup.
Remove from heat and stir in peanut butter, then Rice Krispies.
Pat mixture in a 13 x 9-inch pan.
Melt chocolate bits in a double boiler over medium-low heat or melt chocolate in microwave.
Put on top of Rice Krispies.
Lightly butter a long Pyrex dish.
In a pot, mix peanut butter, Karo syrup and sugar.
Bring to a light boil, then remove from burner.
In a mixing bowl, add the peanut butter mix with the 6 cups of Rice Krispies.
Press the Rice Krispie mixture down firmly in the buttered Pyrex dish.
Melt the package of chocolate chips with the package of butterscotch chips in a separate bowl, then pour it over the Rice Krispies.
Let it set for an hour, cut into squares and serve.
Makes 3 dozen.
Place sugar and Karo syrup in a large saucepan and bring just to a boil.
Remove from heat and stir in peanut butter until melted.
Add the Rice Krispies and lightly pat into greased 9 x 13-inch pan.
In the microwave, melt the butterscotch chips and spread over Rice Krispies mixture.
Let topping harden and then cut into squares.
Heat milk chocolate chips, oleo and syrup.
Add vanilla and powdered sugar and mix.
Add Rice Krispies.
Spread in a 9 x 13-inch pan.
Set in refrigerator.
Cut into small squares to serve.
(May melt chocolate chips in microwave or double boiler.)
Butter a 9x13x2 inch dish.
Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
Add Rice Krispies. Mix well.
Spread into dish.
Chill, then cut into squares.
In a large cooker, melt chocolate morsels, butterscotch morsels and peanut butter.
Stir to keep from sticking.
Stir in Rice Krispies and mix well.
Drop by spoonful onto cookie sheet. Place in refrigerator until hardened and sticks together.
Store in covered container in refrigerator.
Melt margarine in a large pot.
Mix in marshmallows and chocolate chips.
Melt.
Take off heat.
Add peanut butter chips. Add Rice Krispies to desired texture.
Put in a 9-inch pan and let cool.
Melt chocolate over hot water.
Add Rice Krispies and drop by teaspoon onto waxed paper and allow chocolate to harden.
Cook first 3 ingredients over low heat until smooth, then remove from heat.
Add 1 cup powdered sugar, vanilla and Rice Krispies.
Put in well greased pan and cool in refrigerator until firm.
Cook sugar and syrup over medium heat until bubbles.
Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Press in buttered 13 x 9-inch pan. Melt chips and pour over top.
ell until melted.
Add Rice Krispies, stirring until all are coated
Melt butter and while hot, stir in peanut butter.
Mix well and add vanilla, powdered sugar and Rice Krispies.
Work in with hands until it will form balls.
If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
Dip into melted chocolate and paraffin or shortening with toothpick.
Cool on waxed paper.
Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut).
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.
Grease a 8 x 12 inch rectangular cake pan and line base and long sides with baking paper, extending paper 2 inches over sides.
Stir chopped chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat and stir in the corn syrup and Rice Krispies.
Spread melted chocolate over base of pan and top with Rice Krispie mixture, pressing down gently. Refrigerate for 2 hours or until firm. Dust with sifted cocoa powder before cutting.
Melt caramels, sweetened condensed milk and 1/4 c. margarine over low heat or in microwave.
Melt 3/4 c. margarine and marshmallows over low heat.
Add rice krispies.
Mix well.
Place enough of the mixture into 2 buttered pans so bottoms are covered. Pour half of caramel mixture over rice krispies layer.
Spread to edge of pan.
Sprinkle chocolate chips over caramel layer.
Place remaining rice krispies mixture over chocolate chips.
Chill.
This recipe freezes very well.
For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
Melt oleo and peanut butter together.
Add powdered sugar and Rice Krispies.
Roll in balls.
Melt chocolate chips and paraffin together.
Roll balls in chocolate mixture and cool on wax paper. Very easy to double this recipe.
br>Add 12 cups of rice krispies and stir until all blended
Mix Rice Krispies and peanut butter.
Just bring to boil, syrup, sugar and vanilla.
In microwave, melt chocolate and butterscotch chips.
In 13 x 9-inch buttered dish, pound down Rice Krispies mixture.
Spread chocolate mix on top.
Kids \"love\" this one.