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Microwave syrup and sugar until it comes to a boil.
Add peanut butter; stir until dissolved.
(I put in microwave for about 1 minute more.)
Pour over Rice Krispies.
Spread evenly into buttered 9 x 13-inch pan.
Melt chips for only 2 to 3 minutes in microwave.
Spread over the warm Rice Krispie layer.
Mix and melt Karo syrup, peanut butter and sugar together in pan over low heat until smooth.
Add Rice Krispies and mix together.
Spread in a 9 x 13-inch pan and cool for 30 minutes. Melt chocolate and butterscotch chips together in microwave for 2 minutes.
Stir until smooth and spread over Rice Krispies mix.
Combine sugar and syrup in 3-quart saucepan.
Cook over moderate heat, stirring frequently, until mixture boils.
Remove from heat.\tStir in peanut butter.\tMix well.
Add Rice Krispies. Stir until well blended.
Press into 13 x 9 pan.
Melt chocolate and butterscotch chips together over hot, not boiling water, stirring until well blended.
(Can also be melted in microwave on High for about 2 minutes.
Do not overcook.)
Spread over Rice Krispies.
Cool and cut into squares.
Boil sugar and Karo syrup for 1 minute.
Add peanut butter. Add mixture to Rice Krispies and mix well.
Spread in buttered 9 x 13-inch pan.
Cool and top with chocolate chips and butterscotch chips (melted together).
Cut the mixture while warm.
For German chocolate cake, bake cake mix.
Between thin layers and on top, spread with Cool Whip and sliced bananas. Refrigerate.
Heat Karo syrup and sugar until it comes to a boil.
Add peanut butter.
Take off of burner.
Add Rice Krispies.
Place in a 9 x 11-inch cake pan.
Combine sugar and syrup in a 3-quart saucepan.
Cook over moderate heat, stirring often until it comes to a boil.
Remove from heat.
Stir in peanut butter.
Add cereal and blend well. Press in a 9 x 13-inch pan (greased).
Melt bits together over hot water (not boiling).
Blend and spread over mixture.
Cool; cut into squares.
the boil and simmering for 5 minutes. Then pop
Butter a 9 1/2 x 13-inch pan.
Combine sugar and corn syrup in a 4-quart saucepan until it begins to boil.
Turn off heat, then mix in the peanut butter until creamy.
Stir in Rice Krispies. Spread mixture in a buttered 9 1/2 x 13-inch pan.
In a double boiler, melt chocolate morsels and butterscotch morsels.
Spread on top of Rice Krispies mixture.
Cut into slices and enjoy.
Bring syrup and sugar to a boil.
Boil maybe 1 or 2 minutes, no longer or they will get too hard.
Remove from heat.
Add peanut butter and stir together.
Add Rice Krispies.
Put in bar pan, greased with butter or margarine.
Mix sugar and white syrup in heavy pan. Bring to a boil. Remove from heat immediately. Add peanut butter, rice krispies. Stir and press in 9X13 pan. Melt chocolate chips and butterscotch chips in double boiler. Spread over rice krispy mixture.
Bring sugar and syrup just to a boil and remove from heat. Stir in the peanut butter and Rice Krispies.
Press in buttered 9 x 13-inch pan.
Melt the butterscotch chips and chocolate chips and spread on top.
Combine sugar and corn syrup in a 2-quart saucepan.
Bring to a boil; remove from heat.
Blend in peanut butter and cereal. Pour mixture into buttered cookie sheet.
Spread smooth.
Allow to cool.
Put chips and unsweetened chocolate in pan on top of a pan of hot water and melt.
Then after removing from heat, add peanut butter.
Stir in Rice Krispies.
Press into 9 x 12-inch pan (bottom buttered).
Then stir up melted chips and spread on top. Cut into squares and refrigerate.
When set, cut again.
Keep in cool place.
Cook over moderate heat sugar and corn syrup.
Bring to a boil.
Remove from heat and stir in peanut butter.
Mix in Rice Krispies.
Press into buttered 13 x 9-inch pan.
Mix peanut butter, sugar and corn syrup and bring to a boil. Add in Rice Krispies.
Spread mixture evenly in a buttered 9 x 13-inch pan.
Melt chocolate and butterscotch chips together. Spread over top of Krispies (like icing).
You also need a
9x13 greased pan and double boiler.
Boil sugar and syrup until clear.
Remove from heat.
Stir in peanut butter until smooth.
Add Rice Krispies, 2 cups at a time. Butter 13 x 9-inch pan and press in Rice Krispies mixture.
Melt chocolate chips and butterscotch chips together in double boiler and spread on top of Rice Krispies mixture.
Let cool at room temperature and serve.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.