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.
Heat corn syrup and butter to boiling.
Remove from heat.
Add chocolate chips and vanilla and stir until chocolate is melted.
Stir in Golden Grahams cereal.
Stir in marshmallows.
Press into a buttered 9x9 pan.
Let stand 1 hour and cut into bars.
br>Put the General Mills Golden Grahams Cereal in the bowl with the
Grease rectangular pan (13 x 9 x 2-inch).
Heat syrup, margarine and chips to boiling, stirring constantly.
Remove from heat; stir in vanilla.
Pour over cereal in bowl; toss until coated.
Fold in marshmallows one 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.
Butter 9 x 9-inch pan.
Heat to boiling oleo and white karo syrup, remove from heat.
Add chocolate chips and vanilla, stir until chocolate melts.
Fold in Golden grahams cereal until completely coated.
Add mini marshmallows.
Press into pan.
Let stand for 1 hour.
Cut into bars.
Grease an 11x7 baking pan.
Heat corn syrup, butter or margarine and chips just to boiling, stirring constantly.
Remove from heat and stir in vanilla.
Pour over cereal in a large bowl. Toss quickly.
Fold in marshmallow and press into pan.
Grease pan 13 x 9 x 2-inches.
Heat syrup, butter and chips 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.
Let stand 1 hour; cut into squares.
Melt 5 c. marshmallows, corn syrup, butter and chocolate chips in microwave about 4 min. or until melted; stir in 1 tsp. vanilla and add 8 c. of Golden Grahams cereal.
Stir thoroughly, then add 1 cup of mini marshmallows and put in a buttered 9 by 13 in. pan to cool.
Grease a 13 x 9 x 2-inch pan.
Heat syrup, butter and chips to boiling, stirring constantly.
Remove from heat; stir in vanilla. Pour over cereal in bowl; toss until coated.
Fold in marshmallows one 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\trectangular
pan, 13 x 9 x 2-inch.
Heat syrup, margarine and morsels to boiling, stirring constantly.
Remove from heat;\tstir
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.
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.
ell/.
Place the Chex cereal in a large bowl and
Heat oven to 300\u00b0.
Mix nuts and butter in medium bowl until well coated.
Add rest of ingredients except cereal.
Spread in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Bake, stirring occasionally, for 15 minutes. Stir in cereal. Cool. Store in airtight container.
Yields 6 1/2 cups snack.
Combine in a large bowl Golden Grahams, Corn Chex, Rice Chex and peanuts.
Combine butter, peanut butter and cinnamon.
Pour over cereal mixture; spread in on baking sheet.
Bake at 350\u00b0 for 12 minutes, stirring 2 or 3 times.
Then add raisins.
Let stand 2 hours.
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.
Chop candy coating into small pieces. Place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft. Remove from heat. Stir until smooth and creamy. Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper or aluminum foil. Sprinkle with candy sprinkles. Let stand 1 to 2 hours or until completely set. When ready to serve, place into cupcake liners.
Mix raisins, peanuts, pecans and Golden Grahams.
Melt in microwave:
chocolate chips and peanut butter.
Pour over first mixture and mix well.
Pour confectioners sugar in a large sack. Put the mixture in on top of the sugar and shake to cover it all.
Mix together all cereal and peanuts in a 13 x 9-inch pan.
In skillet, melt the margarine and peanut butter. Stir until mixed. Add 1 teaspoon cinnamon.
Pour over cereal.
Mix well.
Put in a 350\u00b0 oven. Stir 2 or 3 times while in oven. Take out of oven.
Add 1 cup raisins.
Let stand in pan 2 hours before storing.
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.