Bring to a boil the sugar and Karo.
Boil 1 minute, stirring constantly.
Remove and add chunky peanut butter and butter.
Stir well.
Add Cocoa Puffs.
Stir.
Drop by spoonfuls on cookie sheet. Let cool and set.
Bring sugar and syrup to a boil; boil 1 minute. Remove from heat and add peanut butter, then Cocoa Puffs (can use more if mix is too soupy. Drop on waxed paper; allow to harden. Store single file with wax paper between rows.
Heat oven to 180\u00b0C.
Grease 12 x 1/2 cup muffin tin.
Sift flour and cocoa into large bowl.
Add sugar and 1 3/4 cups cocos puffs; stir well.
Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
Spoon mixture evenly into muffin pan.
Sprinkle with remaining cocoa puffs.
Bake 20 minutes, then stand 5 minutes.
Then turn onto wire rack.
Serve warm.
Simmer first 4 ingredients about 30 seconds.
Remove from fire and add peanut butter and Cocoa Puffs.
Mix well until Puffs are coated and spoon out on waxed paper.
Measure Cocoa Puffs into large bowl.
Set aside.
Bring sugar, syrup and honey to rolling boil.
Add peanut butter.
Stir until smooth.
Pour over cereal.
Stir until well coated.
Shape into small balls and place on wax paper to cool.
Store in airtight container.
Combine first 3 ingredients.
Boil until blended.
Add peanut butter; stir well.
Add Cocoa Puffs.
Mix well.
Drop by tablespoonfuls on wax paper.
Mix butter, peanut butter, honey and chocolate chips in a saucepan.
Melt.
Add peanuts and Cocoa Puffs cereal.
Place in greased 9 x 13-inch pan.
Cut in squares.
In a large pot; bring to a boil the sugar, syrup and honey.
Boil until sugar is almost melted.
Stir in peanut butter and then the Coco Puffs.
Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.
Heat sugar and corn syrup to boiling in a 3 quart saucepan over medium heat stirring frequently.
Remove from heat.
Stir in peanut butter until blended.
Stir in cereal.
Cool slightly.
Lightly butter hands.
Shape 2 Tbsp. of cereal mixture into a ball around each gumdrop.
Roll ball into colored sugar if desired.
Bring first 3 ingredients to a boil.
Add peanut butter; mix. Add Cocoa Puffs.
Drop by teaspoonfuls onto waxed paper.
Cool and store in airtight container.
Combine Cocoa Puffs, Rice Chex, pretzels and peanuts.
Set aside.
Heat bark in microwave according to directions.
Mix in nuts, marshmallows and Cocoa Puffs into white bark.
Drop by tablespoon onto wax paper.
Let candy set until hard.
Store in airtight container.
Bring sugar and Karo to a boil over medium heat.
Boil 1 minute or until sugar is dissolved.
Remove from heat.
Add peanut butter and mix well.
Stir in Rice Krispies and Cocoa Puffs.
Drop by teaspoonfuls onto wax paper sprayed with Pam.
Bring to a boil the sugar, Karo and honey (do not boil).
Add the peanut butter; stir until melted.
Add the Cocoa Puffs; stir until coated.
Drop by teaspoon onto waxed paper.
Cool.
Put honey, syrup and sugar in a pan.
Let come to a boil. Remove from heat and add peanut butter and Rice Krispies or Cocoa Puffs.
Drop by teaspoon onto wax paper.
ooking spray.
Put the Cocoa Puffs in a plastic bowl sprayed
Bring the Karo syrup and sugar to a boil; stir 20 times.
Mix all together.
Press into buttered cookie sheet.
Let cool; cut into squares.
Empty the yogurt into a medium bowl.
Freeze, uncovered, for about 2 hours, stirring every 30 minutes until thick, but not firm.
Line 12 medium muffin cups, about 2 inches apart.
Spoon about 1 tablespoon of Trix, Lucky Charms or Cocoa Puffs cereal into each cup, forming single layer.
Top with frozen yogurt. Sprinkle with additional 1 to 2 tablespoons cereal.
Press lightly into yogurt.
Freeze for 1 hour, or until firm.
Best when served the same day.
Boil the sugar, Karo syrup and chocolate chips to full boil, about 1 minute.
Add peanut butter and vanilla; mix well.
Pour over Cocoa Puffs.
Stir.
Drop by teaspoons on wax paper.
(Put butter on your hands and make into ball after dropping on wax paper.)
aucepan. Add sifted flour and cocoa, beat with wooden spoon over