Leave cream cheese on counter until soft.
Place softened cream cheese in a bowl.
Add Kraft Jet-Puffed Marshmallow Creme.
inute or until marshmallows are puffed and lightly browned. Sprinkle with
Crumble 5 cookies into a microwave-safe bowl to make the base layer for the crumble. Place marshmallows in the crumble. Heat in the microwave until puffed up, about 30 seconds.
Crumble the remaining 5 cookies on top of the marshmallows.
Microwave butter and marshmallows in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed. Stir in gelatin mix until well blended.
Add to popcorn in large bowl; toss to coat.
Shape into 16 balls with greased or moistened hands.
Mix first 4 ingredients on medium heat.
Boil until bubbly and mixture turns light brown in color (about 10 minutes).
Add puffed rice.
If using unsalted peanuts, add with puffed rice.
(Turn heat off for electric stove.
Turn gas stove to low heat.)
Put in 9 x 12-inch buttered pan.
Press into shape of pan.
Careful!
It will be very hot! Work quickly!
Turn over on board and cut while still warm.
Cool before eating.
Soak the puffed rice in water for 5
Grease a 9x9 inch pan.
Measure out the puffed wheat into a large bowl.
In a medium saucepan on low heat, melt and mix the remaining ingredients.
Pour the chocolate mixture into the bowl of puffed wheat and stir.
Press the chocolate puffed wheat mixture into the greased pan and refrigerate for a couple hours before cutting into squares.
Combine all ingredients (excluding puffed wheat) in a medium saucepan.
Bring to a boil and boil until soft ball stage. (Mixture forms a soft ball when dropped into small dish of cold water.)
Remove from heat.
Pour over puffed wheat and mix until puffed wheat is coated.
Pour into a greased 9 x 12-inch baking pan and press down.
Allow to cool before cutting.
Place puffed rice into a very large bowl and set aside.
Boil brown sugar, butter and syrup for 3 minutes.
Remove from heat. Stir in condensed milk.
Boil an additional 3 minutes, stirring. Pour over puffed rice.
Stir well.
Pour into greased molds, greased pans or form into balls.
Let cool 1 hour.
Put puffed wheat and peanuts or raisins in a greased bowl. Melt marshmallows with margarine and brown sugar, adding vanilla when melted.
Pour over puffed wheat and peanuts or raisins.
Put into a 9 x 13-inch pan.
Let stand before cutting into bars.
Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.
Combine all ingredients except vanilla and puffed wheat in a sauce pan.
Bring to just a boil over medium heat. Just boil it until \"3 bubbles\" pop. Do not stir very much, just enough so it won't burn.
Take pot off of the heat and add the vanilla and mix it inches.
Pour sauce over puffed wheat and mix until all is coated with the sauce.
Pour into a 9x13 pan and let cool.
Enjoy.
Measure puffed wheat into a large bowl.
Melt butter in a saucepan.
Add syrup, sugar, cocoa.
When mixture begins to boil, boil for 3 minutes and then remove from heat.
Add vanilla.
Pour over puffed wheat and mix well.
Press into a 9X12 inch cake pan.
scatter sprinkles while still warm and pat down to be sure they will stick.
Cool completely.
Make sure the puffed rice is crispy. If not
Bring ingredients to boil.
Cook to soft ball stage.
In a large bowl (I spray with pan coating, Pam), pour in puffed rice while mixture is cooking.
Pour over puffed rice.
Mix.
Rinse hands in cold water; form balls.
Boil butter, brown sugar, molasses, and corn syrup for 5 minutes.
Add vanilla.
Prepare puffed wheat in a large bowl. Butter a 12x9 pan.
Add boiling syrup to puffed wheat and stir well.
Quickly press mix into baking dish and press down with the spoon.
Cool, cut, and enjoy!
Melt ingredients except puffed wheat in bowl in microwave, until it boils, stir while heating.
Pour over puffed wheat mix well.
Pat into greased pan with dampened hands.
Combine rice flakes, puffed rice, bran flakes, pistachios, pears and apricots in a bowl.
Place flaxseeds, sunflower seeds and almonds in a food processor. Process until lightly crushed. Stir into flakes mixture until combined.
Serve with fresh fruit, skim milk or yogurt.
Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine sugar and honey over low heat. Cook, stirring, for 5 mins, or until sugar dissolves. Remove from heat. Stir in peanut butter then toss with puffed rice and peanuts. Transfer to prepared pan and chill for 45 mins, or until firm.
Drizzle with chocolate then chill for 15 mins, or until set. Cut and serve.
Line a 9x13-inch baking pan with parchment paper.
Place puffed wheat cereal in a large bowl.
Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.