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.
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.
Make Rice Krispies treats as directed on box.
Lightly butter your hands.
Pinch out a handful of the prepared Rice Krispies treats, roll in a ball, and place on wax paper.
Form ball into a \"bird nest\" formation.
While Rice Krispies nests are cooling, dye the coconut.
Place coconut in a bowl and add green food color-shake until coated well.
Put one Peep in the middle of the nest.
Place green coconut around the peep.
Place 3-6 jellybeans around each peep.
ell until melted.
Add Rice Krispies, stirring until all are coated
he stove and mix the rice krispies into the marshmallow mixture.
Melt butter in a large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
(It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
When the treats are cooled, cut into squares.
Serve, and enjoy!
Follow the Rice Krispies Treats recipe on the cereal box.
Heat marshmallows and margarine 2 1/2 minutes in microwave on High.
Add peanut butter and Rice Krispies to marshmallow mixture. Mash into 9 x 13-inch pan.
Melt butterscotch and chocolate bits in microwave 2 minutes on High or until hot.
Use to frost the treats by spreading on top.
In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add Rice Krispies cereal. Stir until coated.
Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
Combine sugar and syrup in 3-quart saucepan and cook until mixture bubbles.
Remove from heat and mix in peanut butter.
Add Rice Krispies and press into 9 x 13-inch pan.
Melt chips together in saucepan and pour over pan of Krispies Treats.
Combine sugar and syrup in 3-quart saucepan.
Cook over medium heat, stirring often.
Continue until it boils.
Remove from heat; stir in peanut butter.
Stir until melted.
Add Rice Krispies, coating well.
Pour into greased 13 x 9-inch pan.
Melt chips together in microwave until smooth.
Pour over Rice Krispies.
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.
Measure Rice Krispies in a bowl and top with peanut butter. Boil Karo syrup and 1 cup sugar for 7 minutes.
Add this mixture to Rice Krispies and peanut butter.
Press in a 9 x 13-inch pan. Top with chocolate chips and microwave for 1 1/2 minutes on high. Stir; microwave 1 1/2 more minutes.
Stir and spread over Rice Krispies.
Combine sugar and syrup or honey in a 3-quart saucepan.
Cook over moderate heat, stirring frequently until mixture boils. Remove from heat.
Stir in peanut butter; mix well.
Add Rice Krispies; stir until well blended, then add chocolate chips and mix well again.
The chips will soften and mix in.
Press mixture into buttered 13 x 9-inch pan.
Cool until firm.
Cut into squares or bars (2 x 1-inch).
Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
Take mixture off the burner, and mix with Rice Krispies cereal.
Spread mixture in 13 x 9 inch pan.
Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
Spread melted chips over Rice Krispie mixture.
Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
Cut into 2x2-inch squares. Enjoy!
Melt butter, peanut butter and marshmallows, stirring while it melts.
Pour over Rice Krispies and stir together, working quickly.
When mixed, add chocolate chips.
Stir in quickly and pour into greased flat cake pan.
Let cool.
Cut.
Mix sugar and corn syrup in a large saucepan; heat to boil. Stir.
Set off burner.
Add peanut butter and put back on burner. Stir constantly and bring to a boil; remove from heat.
Add Rice Krispies.
Press in a 9 x 13-inch baking dish.
Melt chips together and pour over Rice Krispies treats.
Let cool, then cut into squares.