Measure out rice crispies and set aside in
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.
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.
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.
Pour the rice cereal and chopped peanuts (if
eanut butter mixture and the Rice Crispies. Work quickly to coat
For the crispy crust layer:
Put the
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.
Bring sugar and corn syrup to a boil in a 3-quart pan.
Remove from heat.
Add peanut butter, mixing well.
Add rice cereal. Press mixture into a buttered 13 x 9 x 2-inch pan.
Melt chips together over hot water.
Spread over cereal mixture in pan. Chill until top is firm.
Cut into bars.
ver the top of the bars with a spatula.
Refrigerate
Melt butter in 3-quart saucepan over low heat.
Add marshmallows and heat until melted, stirring occasionally.
Add Andes and hot water.
Stir until melted.
Add another spoon of hot water if needed.
Stir until smooth.
Stir in rice crispy cereal, sunflower seeds and raisins.
Press into a 9 x 13-inch pan that has been lightly greased.
Refrigerate to cool.
Cut into bars.
Mix syrup and sugar in big saucepan. Bring to boil over medium heat, stirring frequently. Remove from heat. Stir in peanut butter and cereal. Press mixture in well-greased 13 x 9 x 2 pan. Melt chocolate and butterscotch pieces in double boiler or microwave and spread over cereal mixture. Cool. Cut into 1 x 2-inch bars.
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.
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.
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.
Combine the peanut butter and butter in a large microwave-safe bowl. Microwave at high 45 seconds or until mixture melts. Add marshmallows; microwave at high 1 1/2 minutes or until smooth, stirring every 30 seconds. Add cereal to peanut butter mixture; toss until well-combined. Pat cereal mixture into a 13 x 9-inch baking pan coated with cooking spray.
Place peanut butter chips in a small microwave-safe bowl. Microwave at high 30 seconds or until chips melt. Spoon melted chips in a small heavy-duty zip-top plastic bag; seal. Snip a tiny ...
Place 4 crispy bars between 2 sheets of plastic wrap.
Roll with a rolling pin to compress, then with your hands shape into a 5 inch circle.
Repeat with the remaining 4 bars.
Place 1 circle on a serving plate.
Spread 1/3 cup nutella.
Top with the other round.
Spread top and sides with remaining Nutella.
Lick the spoon clean.
Press chopped hazelnuts into the side of \"cake\".
Chill for 30 minutes.
Cut and serve.
Cook time reflects chill time.
b>crispy texture.
For the sweet sauce: Mix together 1 tablespoons rice
Cook 1st three ingredients in saucepan until peanut butter is melted, stirring constantly.
Stir in the 2 1/4 cups rice krispies. Spread in baking dish (9x13 size is good, or Tupperware cold cut keeper).
Cook chocolate chips, 1/2 cup corn syrup, 1/4 cup sugar, and butter over low heat, til butter is melted (stir constantly).
Stir in 2 cups cereal and marshmallows.
Spread over 1st layer.
Sprinkle with nuts. Cool.