Combine corn syrup and sugar in medium saucepan.
Cook over moderate heat, stirring frequently until mixture bubbles.
Remove from heat.
Stir in peanut butter.
Add cereal, stirring until well coated with peanut butter mixture.
Press into buttered 9 x 9-inch pan.
Cut into squares when cool.
Yield:
36 (1 1/2-inch) squares.
hocolate chips, butterscotch chips and peanut butter in a 2-quart
Have ingredients measured.
Combine syrup and sugar in a 3 quart saucepan. cook over moderate heat, stirring frequently until mixture bubbles around edges of pan.
Remove from heat.
Stir in peanut butter until completely mixed.
Add cocoa Krispies, stirring until coated with syrup mixture.
Press into greased 8 x 9-inch pan.
Cool at room temperature 20 minutes.
Cut into squares.
Put 1/2 of nuts in an ungreased 11 x 7 x 2 pan and set aside. In microwave, melt butter and peanut butter chips on low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle remaining peanuts on top and press firmly. (I put waxed paper on top, then press.) Cover and chill. Cut into small squares. Enjoy!!!!
Butter square pan (8 x 8 x 2).
Heat honey and sugar just to boiling in a 3-quart pan over medium heat, stirring constantly. Remove from heat.
Stir in peanut butter.
Fold in cereal and peanuts.
Press firmly in pan.
Let stand at least 1 hour.
Cut into 1 1/2-inch squares.
Store loosely covered at room temperature.
Butter square pan, 9 x 9 x 2-inches.
In large saucepan, stir together sugar and honey.
Cook and stir over medium heat just until mixture comes to a boil.
Remove from heat; stir in peanut butter until smooth.
Stir in cereal and peanuts until well coated. Turn into pan; pat mixture evenly with buttered back of spoon or hand.
Cool; cut into 1 1/2-inch squares.
Makes 3 dozen.
Melt first 3 ingredients in saucepan.
Add peanut butter; bring to boil.
Pour over Rice Krispies and press into buttered pan.
Cut into squares immediately and let set until firm.
Combine corn syrup and brown sugar in a 3-quart pan.
Cook over moderate heat until it bubbles.
Stir.
Remove from heat and stir in peanut butter, cereal and coconut.
Press into a buttered 8 x 8-inch pan.
Cool and cut into squares.
Combine syrup and sugar in a large saucepan. Cook until it bubbles around edges. Remove from heat and stir in peanut butter until well blended.
Add Krispies.
Press into a greased pan. Cool and cut in squares.
Serve.
Combine corn syrup and brown sugar in a medium saucepan.
Cook over moderate heat, stirring frequently, until the mixture bubbles.
Remove from heat; stir in peanut butter.
Add Cocoa Crispies, stirring until well coated with mixture.
Press into buttered 9 x 13-inch pan.
Cut in squares when cooled.
Measure corn syrup and sugar into a 3 quart saucepan.
Cook over medium heat, stirring, until mixture bubbles Remove from heat.
Stir in peanut butter.
Add Special K and coconut.
Stir well until mixed.
Press evenly into a buttered, 8x8x2 inch pan.
Cut into squares when cool.
Combine al ingredients, except semi-sweet chocolate, and mix well.
Spread in a 9 x 13-inch ungreased pan.
Melt chocolate and spread over top.
Set in refrigerator for between 15 and 30 minutes.
Cut in squares.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Melt butter in large saucepan over low heat. Add marshmallow and stir until completely melted. Stir in peanut butter until melted. Remove from heat. Add cereal and stir until coated. Press mixture into greased 13 x 9-inch baking dish.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Microwave 3/4 cup margarine with 2 squares chocolate 1 to 2 minutes or until melted when stirred.
Stir in crumbs, coconut and peanuts.
Press into 13 x 9-inch pan; chill 30 minutes.
venly. Chill.
Cut into squares.
Bring sugar and honey to a boil in a saucepan (1-quart). Remove from heat.
Stir in peanut butter and stir until mixture is smooth.
Pour mixture over previously combined Cheerios and nuts. Stir until well coated.
Turn into a 9 x 9 x 2-inch pan.
Press down.
Cool and cut.
Line a 9 x 9 x 2-inch pan with foil (foil should be over edges of pan).
In medium pan, combine sugar and syrup.
Cook until sugar is dissolved.
Stir in peanut butter until melted.
Remove from heat; add cereal, stirring until combined.
Press cereal in pan. Microwave chocolate chips for 1 minute (all will not be melted). Spread on cereal.
Wait 5 minutes, then spread evenly.
Chill about 30 minutes.
Lift cereal out.
Peel off foil and cut.
Melt butter and mix with powdered sugar and peanut butter. Put in a thin layer on large buttered cookie sheet.