Grease a 8 x 12 inch rectangular cake pan and line base and long sides with baking paper, extending paper 2 inches over sides.
Stir chopped chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat and stir in the corn syrup and Rice Krispies.
Spread melted chocolate over base of pan and top with Rice Krispie mixture, pressing down gently. Refrigerate for 2 hours or until firm. Dust with sifted cocoa powder before cutting.
Combine sugar and syrup in 3-quart pan.
Cook over moderate heat, stirring, until mixture boils.
Stir in peanut butter; mix well.
Add Rice Krispies.
Press in pan.
Melt chocolate chips and butterscotch chips over hot water; pour over Rice Krispie mixture.
Cut into bars.
Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil. Remove from heat and pour in rice krispie cereal. Mix together and put into 9 x 13 pan. Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips. Melt in microwave, 30 seconds at a time, mixing after each interval until melted. Pour over rice krispie treats. Put into fridge and let set for 2 hours. Then ready to serve.
For The Rice Krispie Treats: Grease a 13x9x2 pan
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.
Melt 1/4 cup margarine, 1 bag caramels and milk.
Keep warm. Prepare Rice Krispie treats by melting 1 cup margarine and marshmallows.
Pour marshmallow mixture over rice cereal.
Place 1 layer of cereal mixture in bottom of 9 x 12-inch pan.
Pour caramel mixture over this and put another layer of cereal mixture over this.
Cool and cut into squares.
Place margarine in a 1 1/2-quart glass baking dish.
Microwave for about 1 minute or until it is melted.
Stir in marshmallows. Microwave for 1 minute.
Remove and stir.
Microwave again for 1 minute or until marshmallows are melted.
Remove and stir.
Mix in cereal.
Press into the baking dish.
Cool until set; cut into squares.
Yield:
24 to 30 bars.
Heat sugar
and
syrup\tin saucepan until sugar is dissolved. Add peanut butter; mix in Rice Krispies.
Pack in 9 x 13-inch greased
pan.
Melt butterscotch and chocolate chips. Spread over top.
Refrigerate.\tCut
when top is set.
Yields 20 bars.
Melt margarine
in
a
3-quart
saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows are melted
and
mixture
is
syrupy.
Remove
from heat immediately; add Rice Krispies and stir to coat evenly.
Press warm mixture evenly
into buttered 13 x 9 x 2-inch pan.
Cool. Cut into bars. Makes 32.
Melt sugar, Karo syrup and peanut butter.
Add Rice Krispies; mix well!
Spread in jelly roll pan.
Melt chocolate and butterscotch chips together; spread on top of bars.
ooking spray. Place 3 cups rice krispies in a large bowl
nd stir till melted. Add Rice Krispies and stir until well
Bring sugar and corn syrup to a boil, but don't continue to boil.
Add and mix well, peanut butter and Rice Krispies.
Spread in a
9 x 13-inch greased pan.
Melt butterscotch bits and chocolate bits and spread on top of bars.
Refrigerate to cool. Cut in squares.
Does not require refrigeration after topping is set.
Mix the sugar and Karo and just bring to a boil.
Add peanut butter.
Mix in Rice Krispies.
Spread evenly in 2 (9 x 13-inch) pans.
Melt chocolate chips and butterscotch chips.
Spread on bars.
These are good enough without the melted chips.
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.
Put margarine, egg substitute and vanilla in saucepan and boil for 10 minutes.
Remove from stove; cool slightly and add sweetener.
Stir in cereal.
Chill for about 1 hour.
Form into balls.
Yield:
50 balls; 26 calories each.
Diabetic Exchanges:
3 cookies equal 1 bread exchange.
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.
Mix the cake mix, 1 egg and 1 stick oleo.
Put in a 9 x 13-inch pan; bake at 325\u00b0 for 15 minutes.
Top with the marshmallows; return to oven to melt.
Remove from oven; slightly cool.
Mix together the corn syrup, 1 stick oleo, peanut butter chips and vanilla.
Fold in the Rice Krispies; melt all together in microwave.
Put on top of marshmallow layer; cool and cut in squares.
se 5 cups miniature marshmallow for this recipe. For chewier squares, use 5
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.