utter and marshmallows in microwave for 2 minutes on high.
he pot with the spatula for about 3 minutes, you want
For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add Rice Krispies cereal. Stir until coated.
Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
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.
ell until melted.
Add Rice Krispies, stirring until all are coated
Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut).
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.
br>Add 12 cups of rice krispies and stir until all blended
Roll chicken pieces in melted margarine, then into Rice Krispies mixture.
Arrange on shallow pan.
Bake at 275\u00b0 for several hours.
Melt caramels, sweetened condensed milk and 1/4 c. margarine over low heat or in microwave.
Melt 3/4 c. margarine and marshmallows over low heat.
Add rice krispies.
Mix well.
Place enough of the mixture into 2 buttered pans so bottoms are covered. Pour half of caramel mixture over rice krispies layer.
Spread to edge of pan.
Sprinkle chocolate chips over caramel layer.
Place remaining rice krispies mixture over chocolate chips.
Chill.
This recipe freezes very well.
Melt butter in a large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
(It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
When the treats are cooled, cut into squares.
Serve, and enjoy!
ell to blend.
Add Rice Krispies cereal and stir to cover
Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
Remove from heat and add vanilla.
Stir in Rice Krispies, chocolate chips and peanuts.
Press into a greased 9x12-inch pan.
Melt oleo and peanut butter together.
Add powdered sugar and Rice Krispies.
Roll in balls.
Melt chocolate chips and paraffin together.
Roll balls in chocolate mixture and cool on wax paper. Very easy to double this recipe.
Lightly butter a long Pyrex dish.
In a pot, mix peanut butter, Karo syrup and sugar.
Bring to a light boil, then remove from burner.
In a mixing bowl, add the peanut butter mix with the 6 cups of Rice Krispies.
Press the Rice Krispie mixture down firmly in the buttered Pyrex dish.
Melt the package of chocolate chips with the package of butterscotch chips in a separate bowl, then pour it over the Rice Krispies.
Let it set for an hour, cut into squares and serve.
Makes 3 dozen.
Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
Take off heat and stir in the peanut butter.
Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Bring Karo and sugar to a boil and remove from heat.
Add peanut butter and stir.
Pour mixture over Rice Krispies and mix thoroughly.
Place in greased 11 x 14-inch pan.
Pat down flat with wax paper.
Melt chips together.
Microwave 3 minutes.
Stir and spread over Rice Krispies.
Cool for 1 hour.
Cut into squares.
Measure Rice Krispies in a bowl and top with peanut butter. Boil Karo syrup and 1 cup sugar for 7 minutes.
Add this mixture to Rice Krispies and peanut butter.
Press in a 9 x 13-inch pan. Top with chocolate chips and microwave for 1 1/2 minutes on high. Stir; microwave 1 1/2 more minutes.
Stir and spread over Rice Krispies.
In a bowl, melt 1 1/2 sticks butter and the caramels in the microwave. Add sweetened condensed milk and blend well. Set aside. In a large pan, melt 6 Tbsp. butter, add marshmallows and melt completely. Add Rice Krispies and mix well. Stir, again, the caramel mixture, you may even have to microwave it again for a couple seconds. Add it to the Rice Krispies and mix well. Using buttered spatula, press into 2 13 x 9 inch pans.