o 375\u00b0.
Mix cereal and peanuts in large bowl
Grease a 13 x 9-inch pan.
Heat syrup, margarine and morsels to boiling, stirring constantly.
Remove from heat; stir in vanilla. Pour over cereal in bowl, toss until coated.
Fold in marshmallows, 1 cup at a time.
Press in pan with greased spoon.
Let stand for 1 hour.
Cut into 2-inch squares.
Store at room temperature.
Makes 24.
Combine marshmallows, butterscotch chips, peanut butter, butter and corn syrup in a large saucepan. Stir constantly on a low heat until melted. Add vanilla and remove from heat.
Stir in Golden Grahams cereal until well coated with butterscotch mixture. Press mixture into a buttered 9x13 pan.
Refrigerate for 30 minutes. Cut into squares.
Grease 9 x 13 inch pan.
Heat syrup, butter and morsels to boiling stirring constantly.
Remove from heat, stir in vanilla.
Pour over cereal in bowl, toss until coated.
Fold in marshmallows 1 cup at a time.
Press into pan with buttered back of spoon.
Let stand 1 hour.
Cut into 2 inch squares.
Store at room temperature.
br>Put the General Mills Golden Grahams Cereal in the bowl with
b>golden brown, 5 to 10 minutes.
Combine coconut, almonds, rice cereal
Spray a 9x13-inch baking pan with cooking spray.
Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
Let cool, about 10 minutes. Cut into squares.
Set oven to 350 degrees.
Grease a 13 x 9-in baking sheet.
In a mixing bowl, cream butter and sugars.
Add eggs, beat well.
Beat in vanilla.
Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt.
Gradually add to creamed mixture.
Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips.
Spread in prepared baking dish.
Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips.
Bake for 25-30 mins, or until golden brown.
Oil an 8 or 9 inch square pan.
Pour cereal into a large bowl.
In a saucepan, heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted; remove from heat.
Pour melted mixture over the cereal, toss until completely coated. Then stir in remaining 1 cup of marshmallows.
Press mixture into the pan with an oiled spoon.
Place in the fridge for about 10 minutes, until firm enough to cut into squares.
Grease\trectangular
pan, 13 x 9 x 2-inch.
Heat syrup, margarine and morsels to boiling, stirring constantly.
Remove from
heat;
stir in vanilla.
Pour over cereal in bowl;
toss until coated.
Fold in marshmallows 1 cup at a time.
Press in pan with
buttered back of spoon.
Let stand 1 hour.
Cut into 2-inch squares.
Store loosely covered at room temperature up to 2 days. Makes 24 squares.
Grease rectangular pan.
Heat corn syrup, margarine and chocolate chips to boiling in 3-quart saucepan, stirring constantly.
Remove from heat.
Stir in vanilla.
Pour over cereal in a large bowl; toss until completely coated with chocolate. Fold in marshmallows, 1 cup at a time.
Press mixture evenly in pan with buttered back of spoon.
Let cool 1 hour and cut into squares.
Makes 24 squares.
Grease rectangular pan, 13 x 9-inch.
Heat corn syrup, margarine and chocolate chips to boiling point in 3-quart saucepan, stirring constantly.
Remove from heat; stir in vanilla. Pour over cereal in large bowl; toss until completely coated with chocolate.
Fold in marshmallows, one cup at a time.
Press mixture evenly in pan with buttered back of spoon.
Let stand until firm, at least 1 hour.
Cut into 2-inch squares.
Store loosely covered at room temperature no longer than 2 days.
Makes 24 squares.
Over low heat, melt white chocolate chips.
Stir in cereal, mixing thoroughly.
Spread on wax-paper lined cookie sheet.
Cool in refrigerator.
Break into pieces.
Melt chocolate using a double boiler.
Mix the berries, nuts and cereal.
Pour the chocolate over the dry ingredients and mix quickly.
Spread over a parchment lined cookie sheet and refrigerate.
Coarsely crumble the set mixture and serve.
melt chocolate in microwave.
place cereal and peanut mixture on wax paper.
pour chocolate over all.
chill and break into pieces.
Preheat oven to 350 degrees. Mix butter, sugar, egg, almond extract and water well.
Blend flour, soda and salt; mix into the butter sugar mixture gradually.
Mix in rolled oats and cereal.
Drop by rounded teaspoons onto a parchment lined baking sheet, making sure to leave about an inch and a half around each cookies. Bake 12-14 minutes or until lightly brown around the edges.
Grease rectangular pan, 9 x 13 x 2-inch.
Heat syrup, margarine and morsels to boil, stirring constantly.
Remove from heat; stir in vanilla.
Pour over cereal in large bowl.
Toss until coated.
Fold in marshmallows 1 cup at a time.
Press in pan.
Let stand to cool.
Cut into squares.
Store loosely covered up to 2 days.
Melt chocolate in double boiler.
Add cereal and peanuts.
Mix well.
Drop on waxed paper, using tablespoon to drop.
Put in freezer for 10 minutes.
This will keep for 2 to 3 weeks in a tine or you can keep it frozen.
Take out of freezer 2 hours before serving.
(Toasted pecans may be used instead of peanuts.)
Spray a 9x13 inch baking pan with nonstick spray; set aside.
Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
In a small saucepan over low heat, melt butter, and blend in honey and orange juice. Spread over the honey graham cereal mixture, and toss to coat.
Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.