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.
Grease a 13 x 9-inch pan.
Heat corn syrup, margarine and chocolate chips to boiling in a large saucepan, stirring constantly.
Remove from heat; stir in vanilla.
Pour over in a large bowl; toss until coated.
Fold in marshmallows 1 cup at a time.
Press in pan with buttered hand.
Cut in squares after letting stand 1 hour.
Store at room temperature.
Yield:
24 two-inch squares.
br>Put the General Mills Golden Grahams Cereal in the bowl
Preheat oven to 375\u00b0.
Mix cereal and peanuts in large bowl. Heat peanut butter, margarine and cinnamon in 1-quart saucepan over low heat, stirring occasionally until blended.
Pour this mixture over cereal and peanuts, stirring until completely coated. Spread in ungreased rectangular baking dish.
Bake, stirring occasionally, for 15 minutes.
Stir in raisins, spread mixture on a wax paper covered cookie sheet.
Let stand at least 2 hours to cool.
Then serve as a snack or place in a covered container to use the following day ...
ookies if desired with Golden Frosting (see recipe).
Store in airtight
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.
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.
Place Hershey's chocolate on 1 piece of graham cracker. Roast marshmallows
over\tcoals
until
golden
brown.
Place marshmallow on top of Hershey's
chocolate and cap with second graham cracker.
Mash flat while
hot.
For
variety,
you may also use peanut butter rather than Hershey's chocolate in this recipe.
and canola oil.
Crush graham crackers (I pulsed mine in
lit or break the graham crackers into twos and
alt.
Mix the granola, graham cereal and toffee bits in
xtract.
Add the crushed graham crackers, flour, salt, and baking
o-stick cooking spray. Place graham crackers onto foil so sides
ntil combined. Add the flour, graham crackers, salt and baking soda
Place 1 piece of candy on each cracker.
Microwave, 4 crackers at a time, on High for 45 seconds to 1 minutes, until chocolate starts to melt.
Place 1 marshmallow on each cracker.
Microwave 15 to 30 seconds until soft.
Top each with spoonful of cherry filling.
Repeat.
Makes 8 servings.
Try this recipe with other pie filling/toppings; such as raspberry, blueberry, strawberry and peach.
Grease rectangular pan.
Heat corn syrup, butter and chocolate morsels to boiling in saucepan, stirring constantly.
Remove from heat.
Stir in vanilla.
Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate.
Fold in marshmallows, one cup at a time.
Press mixture evenly in pan with piece of wax paper.
Let stand until firm, at least 1 hour.
Cut into 1 1/2-inch squares.
Spread 1 1/2 teaspoons chocolate-hazelnut spread onto 4 of the graham cracker halves. Spread 1 1/2 teaspoons marshmallow cream onto the remaining 4 graham cracker halves. Press 1 chocolate-hazelnut graham cracker half together with 1 marshmallow cream half. Repeat with remaining graham crackers.
Melt 5 cups marshmallows, chocolate chips and butter in a 3 qt. pan over low heat. Remove from heat and add vanilla. Butter a 13 x 9 pan. Pour cereal in a big bowl. Pour marshmallow mixture over cereal. Stir until coated then add other cup of marshmallows. Press into pan with buttered back of spoon.
In a sauce pan combine syrup and butter, bring to a boil. Remove from heat, add chocolate chips, stirring until smooth.
Add cereal and marshmallow, stir until the mixture is cooled.
Press into a greased (with butter) pan.
Break graham cracker in half. Take 1/2 graham cracker and put 1 hershey bar and 1 jumbo marshmallow on it. Top with the other 1/2 graham cracker. Melt in microwave. Make as many as you want.