Measure out rice crispies and set aside in
For the crispy crust layer:
Put the
Combine light corn syrup, brown sugar and dash of salt in saucepan.
Bring to a full boil.
Stir in peanut butter.
Remove from heat.
Stir in vanilla and cereal.
Mix well.
Press into buttered 9 x 9-inch pan.
Pour chips into microwave dish and cover.
Nuke on High for 3 minutes.
Remove promptly and stir until all chips are melted and mixture is smooth.
Spread on Rice Krispies.
Cool in refrigerator for approximately 1 hour or until chocolate is set.
Get a bowl, then chalklite chips, then Rice Crispys, then butter, then marshmellows.
Stir it for a few minutes.
Put it in the oven for 30 minutes.
Let it set for 10 minutes and then you have Rice Crispy Treets.
For glaze: Put 1/4 cup
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
For the crispy kale chips: Preheat the oven
eanut butter mixture and the Rice Crispies. Work quickly to coat
Pour the rice cereal and chopped peanuts (if
he marinade and decide for themselves.
For stuffing combine the following
Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal. Press cereal mixture into the bottom of a 9x13-inch baking dish. Cover and freeze until firm.
Cut cereal mixture in half, crosswise. Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich. Cover and freeze again until firm.
Cut sandwich into bars and serve or wrap individually with aluminum foil.
In a large microwave bowl, melt candy bars and 1/2 cup butter, stirring occasionally, until smooth.
Remove from microwave and stir in cereal until well blended.
Press mixture into a buttered or sprayed 7x11 inch pan.
In a small saucepan melt chocolate chips and remaining 1/4 cup butter, stirring until smooth.
Remove from heat and spread over the top of the bars.
Refrigerate for 1 hour or until firm.
Cut in squares to serve.
ntervals, stirring after each melting, for 1 to 3 minutes (depending
Preheat oven to 180\u00b0C.
Mix ingredients.
Place into a lined baking tray.
Bake for 5 minutes.
Remove from oven and mark outline of bars.
Bake for 35 minutes, or until crispy.
In 3-quart microproof casserole, melt butter on High for 1 minute.
Add marshmallows and cook, covered, on High for 2 to 2 1/2 minutes or until soft, stirring once.
Stir in peanut butter until smooth.
Mix in cereal and peanuts.
Press warm mixture into lightly buttered 12 x 7 x 2-inch dish.
Cool and cut into bars.
br>Spread the brown puffed rice evenly on a sheet pan
melt the caramels,margarine,and water. Add marshmallows and melt all together. Once all the marshmallows are melted and mixed together with the other ingredients add the rice krispies. Pat in buttered jelly roll pan or for thicker bars, a 9x13 pan. Refrigerate.
Servings is just an estimate.
akes 3 cups cooked rice.
Preheat oven to 350.<
Microwave butter in a 9-inch square baking dish on High for 1 1/4 to 1 1/2 minutes or until melted.
Stir in marshmallows and vanilla.
Microwave on High 1 1/2 to 3 1/2 minutes or until marshmallows are puffed, stirring after the first minute.
Stir until smooth.
Add cereal, 1/3 at a time, stirring with a fork until well coated.
Press into dish.
Cool.
Cut into 36 even bars.