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.
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.
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
Grease rectangle 13 x 9 x 2-inch pan.
Heat syrup, margarine and morsels to boiling, stirring constantly.
Remove from heat; stir in vanilla.
Spread wax paper on your table and empty the pretzel sticks, Golden Grahams and halved pecans onto the wax paper; toss mixture with your (clean) hands. Melt the white almond bark according to the instructions on the package, then pour the melted white almond bark onto the mixture and continue to toss the mixture with your (clean) hands until all the pieces have coating on them. Allow the mixture to set for about 45 minutes, then break apart and enjoy.
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 almond bark according to package direction exactly. Mix golden grahams and pretzels in the almonds bark, coating them evenly as possible, spread over wax paper. WORK QUICKLY!!! Let cool. Break apart into small chunks and put into air tight container.
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.
Butter a 13 x 9 inch pan.
Measure the cereal into a large bowl.
Heat the marshmallows, the chocolate chips, corn syrup and butter in 3 quart saucepan over low heat stirring occasionally until melted.
Remove from heat.
Stir in vanilla.
Mix in Golden Grahams.
Press mixture in pan using the back of spoon.
Let stand at least one hour or refrigerate for firmer bar.
Cut into 6 rows by 6 rows.
Store loosely covered at room temperature.
Makes 36 bars.
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.
ool. Once cooled, add the Golden Grahams ( or graham cracker pieces) and
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.
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.
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.