Cream together peanut butter, sugar and corn syrup.
Add Rice Krispies and put in an 8 x 8-inch pan.
Press down.
Top with chocolate chip pieces and place in heated oven until chocolate melts.
Spread with knife.
Cool and cut into serving pieces.
Prepare a 9x9 pan by spraying with cooking spray.
Over low heat, melt butter and marshmallows in a large, non-stick pan. Stir frequently until creamy.
Add in peanut butter, and stir until smooth.
Turn off heat and add in the cereal. Stir gently until cereal is evenly coated with mixture.
Scrape into the 9x9 pan and smooth down until flat on top (either use wax paper and push with your hands, or use the back of a large metal spoon).
Let cool, then cut into bars.
Grease a 9 x 13-inch pan with margarine.
Melt peanut butter, margarine and peanut butter chips.
Stir until smooth.
Remove pan from heat and add Rice Krispies.
Stir until Rice Krispies are coated and then spread into the pan.
Refrigerate for one hour. Cut into squares and enjoy.
Cream together peanut butter, sugar and corn syrup.
Add Rice Krispies and put in an 8 x 8-inch pan.
Press down.
Top with chocolate chip pieces and place in heated oven until chocolate melts.
Spread with knife.
Cool and cut into serving pieces.
Bring to a boil (4 minutes on High in microwave) the sugar and corn syrup.
Stir until melted, then add peanut butter.
Stir until melted.
Add with difficulty Rice Krispies.
Press lightly into a greased 9 x 13-inch pan.
Melt in a glass bowl on High in microwave for 2 minutes the peanut butter chips and chocolate chips.
Pour over Rice Krispies mixture and spread.
Boil white syrup, sugar and peanut butter 3 minutes.
Add Rice Krispies.
Pour into greased cake pan.
Combine sugar and syrup in 3-quart pan.
Cook over medium heat, stirring often, until mixture begins to bubble.
Remove from heat. Stir in peanut butter.
Mix well.
Add Rice Krispies.
Press into buttered 9 x 13-inch pan.
Frost with chocolate frosting.
Boil sugar and Karo syrup.
Remove from heat.
Put in jar of peanut butter.
Mix well.
Stir in 6 cups of Rice Krispies, slowly.
Mix well.
Put on tinfoil.
Spray foil with Pam or butter foil.
Mix sugar and stir over heat until it dissolves, then add peanut butter.
Stir until smooth.
Add Rice Krispies and then put in buttered pan; press down.
Heat Karo syrup and sugar in large bowl in microwave until bubbly and rolling in bowl (about 5 minutes).
Add peanut butter and stir until creamy.
Add Rice Krispies and mix well.
Press into lightly greased 9 x 13-inch pan.
Melt chips and use to frost bars.
Store in airtight container.
Melt chocolate and peanut butter together in large pan over very low heat.
Stir constantly until smooth.
Remove from heat; stir in Krispies and marshmallows.
Press mixture in buttered 8 x 8-inch pan.
(It will be easier to press into pan if your spoon has butter on it or use your fingers and butter them a little.)
Chill or set until firm.
Cut into squares.
Cook sugar and syrup on medium heat and boil until little bubbles form.
Mix peanut butter, Rice Krispies and nuts with the syrup mixture.
Press into buttered 9 x 13-inch pan.
Melt all chips in double boiler and spread on top of squares.
Measure out rice crispies and set aside in
Mix cake mix, 1/3 cup butter and egg together.
Press in ungreased 9 x 19-inch pan.
Bake 8 to 12 minutes.
Pour marshmallows on top and bake 1 to 2 minutes.
Melt syrup, 1/4 cup butter, vanilla and peanut butter chips in microwave.
Stir in Rice Krispies and salted peanuts.
Spread on top of marshmallows with spoon.
Cool and cut into squares.
Heat corn syrup and sugar.
Add peanut butter and mix.
Remove from flame and add Rice Krispies.
Spread into 9x13-inch pan.
Melt chocolate chips and margarine. Spread over Rice Krispie mixture.
Freeze. Thaw slightly before cutting and serving.
Stir in peanut butter; mix well until melted.
Add Rice Krispies, stirring
Bring sugar and Karo to a boil.
Boil 30 seconds.
Remove from heat and add Rice Krispies.
Press into lightly greased pan with wax paper.
Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
Batter will be stiff.
Form into balls.
Mix 1 cup of powdered sugar and canned milk.
Roll balls in powdered sugar and canned milk mixture.
Then roll in shredded coconut.
Refrigerate.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
small bowl.
Beat peanut butter, brown sugar, and 2 tablespoons