n peanut butter, spread over bars.
Refrigerate until chocolate is
Cream butter and sugar.
Add oats, Karo and vanilla.
Pat dough in lightly greased 13 x 9-inch pan.
Bake for 15 minutes at 350\u00b0.
While baking, melt chocolate chips with crunchy peanut butter.
Spread on dough after cooling slightly.
Cut into bars.
In a large mixing bowl, cream butter& sugar.
Add oatmeal, corn syrup and vanilla.
Pat dough into a 13x9x3/4\" cookie sheet.
Bake at 350 for 15 minutes.
While bars are baking, melt chocolate chips and peanut butter together.
Spread chocolate/peanut butter mixture on slightly cooled dough.
Cut into bars when cool.
Mix the first 5 ingredients; press onto a cookie sheet.
Bake for 20 minutes at 375\u00b0; let cool.
Melt the chocolate chips and peanut butter together.
Spread this mixture over the baked crust. Refrigerate until chocolate mixture is firm.
Cut into bars; refrigerate until ready to serve.
Mix oatmeal, butter and sugars.
Press into buttered pan. Bake 12 to 15 minutes at 350\u00b0.
Do not bake too long. Melt chocolate chips.
Add peanut butter and nuts.
Pour over bars. Spread frosting while still hot.
Butter 9 x 13-inch pan.
In large saucepan, melt syrup and sugar together until it bubbles.
Add peanut butter and heat again until mixture bubbles.
Remove from heat and stir in rice cereal (Alternately, use large glass bowl in microwave).
Spread in buttered pan.
In small bowl, melt chips together (the microwave works great, but watch closely and stir often).
Spread over top of cereal mixture.
Chill completely and cut into bars.
Preheat oven to 350\u00b0.
In large bowl, combine oats, sugar, shortening and syrup using a pastry blender.
Press into a 9 x 13-inch pan.
Bake 15 minutes.
Cool slightly.
Melt chocolate chips and peanut butter.
Spread over baked mixture.
Cool slightly and cut into bars.
Cream butter and sugar.
Add oats, syrup and vanilla.
Press into ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 15 minutes. Cool.
Melt chocolate bits and peanut butter together.
Spread over baked mixture.
When set, cut into bars.
Combine syrup and sugar. Bring to a full boil. Remove from stove and add peanut butter and Special K flakes. Mix well. Press into a 9 x 13-inch cake pan. In a double boiler, melt chocolate bits and butterscotch bits. Spread on top of first mixture. Cool. Cut into bars.
Cream butter and sugar.
Add syrup, oats, salt and vanilla. Press into 9 x 13-inch pan.
Bake at 375\u00b0 for 12 to 14 minutes. Melt chocolate chips and peanut butter together.
Spread over lightly cooled mix.
Cut into bars when set.
Combine sugar and syrup.
Bring to a boil.
Remove from heat. Add peanut butter.
Pour over cereal.
Mix; press into buttered 9 x 13-inch pan.
Melt chocolate chips and spread over the top.
Let cool.
Cut into bars.
Preheat the oven to 350 degrees.
Mix the oats, sugar, and brown sugar in a large bowl.
Melt the butter, pour into the bowl, and mix the ingredients well.
Press the mixture into a greased 13x9 pan. Bake for 20 minutes; then let cool for 20 minutes.
Melt the chocolate chips and peanut butter in a saucepan over medium heat, stirring to blend. Spread over cooked base.
Refrigerate for 1 hour. Cut into rectangular bars.
Combine first 5 ingredients.
Spread in a lightly oiled 9 x 13 x 2-inch pan.
Bake 15 minutes at 350\u00b0 (will not look done, but do not cook longer).
Cool.
Place sugar and Karo syrup in a pan and bring to boil.
Stir in 1 1/4 cups of peanut butter and pour over 6 cups of Special K cereal.
Put in a pan after mixed together.
Melt chocolate chips and pour over mixture.
Let this harden at room temperature approximately 1 hour.
Cream oleo and sugar.
Add other ingredients.
Pat dough onto 13 x 9 x 3/4-inch cookie sheet.
Bake at 350\u00b0 for 15 minutes. While baking, melt chocolate chips with peanut butter.
Spread on cookies after slightly cooled.
Melt oleo.
Stir in brown sugar, white sugar and oatmeal. Mix.
Press in 10 x 15-inch greased pan.
Cook 5 to 8 minutes at 350\u00b0 until bubbling.
Cool.
Melt chocolate chips and peanut butter.
Spread on top.
Cut before refrigerating.
Mix well first 5 ingredients.
Press in cake or jelly roll pan.
Bake 12 minutes at 270\u00b0.
Cool.
Mix melted chocolate and peanut butter together.
Spread over baked layer.
Melt first 3 ingredients in top of double boiler.
Add to cereal and peanuts.
Spread on large cookie sheet and refrigerate until cold.
Cut into squares and cover with Chocolate Icing.
Mix and pat flat in a well-oiled 9 x 13-inch pan.
Bake 20 minutes or until brown at 350\u00b0.
Bring sugar and syrup to a boil.
Stir in peanut butter.
Stir in cereal.
Put mixture in 9 x 13-inch pan (buttered).
Don't press too firmly or it will be too hard.
Melt chips and spread on top. Can be made and leave off chocolate chips, if desired.