Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
Mix cereals and spices in a bowl.
In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil.
Boil for 1 minute before removing from heat.
Immediately add vanilla and cereal mix.
Mix well.
Pour onto cookie sheet lined with wax paper.
Cover with another piece of wax paper.
Flatten with a rolling pin, packing tightly.
Cool completely.
Cut into 25 rectangles.
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
Allow to cool before slicing bars.
In a large pan mix the brown sugar and the syrup.
When it starts to boil add the vanilla and the peanut butter, stirring well.
Take it off the heat and add the cereal and coconut. Mix well and drop by teaspoonfuls onto a cookie sheet you have sprayed with non stick spray.
Let cool.
(Make sure that loaf is no wider than 4 inches and
whisk together mayo, splenda, and vinegar in bowl,set aside.
put everything else in a bowl, add the dressing stir and serve.
hen take your choice of cereal, mine is typically cocoa pebbles
ome butter sray on the cereal, crunch it a bit with
re following a low carb diet. The recipe editor tool would not
bove the long sides. Combine cereal, powdered sugar, coconut, peanuts and
ill drip), gill side up. No need to oil cookie sheet
un out of mixture can no longer make any more balls
In large bowl, mix cereal, cranberries, sunflower nuts and cashews.<
cup Special K low carb cereal, 3 tablespoons sugar free maple
ith a dollop of low carb whipped cream.
With an
gg, blending well. (if doubling recipe, add eggs one at a
In a large heavy saucepan over medium heat combine the peanut butter, corn syrup, brown sugar and white sugar; cook stirring until smooth, then add in vanilla.
Quickly add in the cereal, chocolate chips and peanuts; mix until combined.
Using hands press the mixture into a 13 x 9-inch dish.
Cool completely before slicing.
In a medium glass bowl, blend sugar and syrup.
Microwave sugar and syrup on High for 2 1/2 minutes or until mixture comes to a full boil.
Stir in cereal and peanut butter.
Drop by teaspoonful on wax paper.