Stir in Rice Krispies and peanuts.
Press in well-buttered 12 x 8-inch baking dish.
Place chocolate chips, shortening and peanut butter in 2-cup glass measuring cup.
Microwave at 50% for 2 to 4 minutes or until chocolate chips are soft; blend well.
Spread this topping over cereal mixture.
Cut into bars when cool.
Spray large (gallon size) Tupperware bowl with Pam.
Place butter and marshmallows in bowl and microwave until marshmallows lose shape and foam up, about 2 minutes or less.
Do not overcook, this is what makes the bars too hard.
Remove from microwave, stir to blend, then add vanilla and peanut butter.
Stir thoroughly. Stir rice cereal into same bowl and stir until coated.
Press gently into 9 x 12-inch cake pan sprayed first with Pam.
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
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.
Combine the white sugar, dark syrup and bring to a boil.
Mix in the vanilla and peanut butter until well blended.
Add Rice Crispies.
Drop on wax paper.
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.
RAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
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.
Cook rice as per package instructions using
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.
Measure out rice crispies and set aside in
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
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.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
ell to blend.
Add Rice Krispies cereal and stir to
Butter a 9 x 13-inch pan.
Combine Karo and sugar in a large pan. Bring to a boil. Remove from heat and add peanut butter. Stir.
Pour in Rice Krispies and mix until coated.
Dump in a 9 x 13-inch pan and pat down. Melt chocolate chips and butterscotch chips together.
Pour over top of the Rice Krispies; spread evenly.
Let topping sit, then cut into bars.
Makes 28 to 32 bars per pan.
Enjoy!
Pour the rice cereal and chopped peanuts (if
br>Serve over cooked rice.
*Original recipe did not contain bacon
ver the top of the bars with a spatula.
Refrigerate
ll of the Spanish Rice ingredients in my rice cooker and press