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 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.
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.
Place syrup and sugar in large pan. Cook over medium heat until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in peanut butter; mix well. Add Rice Crispy Cereal, stir until well mixed. Press mixture into greased 13 X 9 X 2 pan. Set aside. Melt chocolate and butterscotch chips in small saucepan over low heat stirring constantly. Spread over Rice Crispy mixture. Let stand till firm.
Combine 1/4 cup corn syrup, brown sugar and margarine in medium size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add rice crispy cereal, stirring until well coated.
Press evenly in 9-inch pie to form crust. Put in freezer until crust is firm.
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.
Combine honey and brown sugar in a saucepan.
Cook and stir until mixture comes to a boil.
Stir in peanut butter.
Remove from heat.
Stir in remaining ingredients.
Press into an ungreased 9 X 9 X 2 inch pan.
Chill for one hour.
Cut into bars.
Heat marshmallows and butter in microwave on High for 2 minutes.
Stir.
Pour in half of the cereal and stir until coated; add the other half and stir until coated.
Pour the mixture into a 9 x 13-inch baking pan and press the mixture down evenly. Refrigerate for 30 minutes.
Cut in squares.
Stir together flour, baking powder, and baking soda in a medium mixing bowl. Cut in shortening until the mixture resembles coarse crumbs. Layer in a 1 quart glass jar or canister the following ingredients: 1/2 of the cereal, flour mixture, brown sugar, remaining cereal and coconut. Tap jar gently on the counter, settle each layer before adding the next. Cover jar. Store at room temperature up to 1 month. Or, attach baking directions and give as a gift.
1.already have your cereal separated into the two bowls.<
Mix brown sugar and white sugar in the mixer.
Add butter, beaten eggs, and vanilla. Mix well.
Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
Spoon on a cookie sheet and flatten a little with a fork or spoon.
Bake at 400 degrees for 8-10 minutes.
Measure Rice Krispies cereal; crush to 2 cups.
Place in shallow dish.
Stir in paprika.
Set aside.
Grease a 9 x 13 inch pan.
In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.
ut the 6 cups of cereal in a large glass or
In heavy pan, bring sugar, syrup and butter to a boil, stirring constantly.
Remove from heat and immediately add peanut butter and Rice Krispies.
Mix well together.
Spread quickly on buttered jelly roll pan.
Pat lightly.
Melt chips together. Spread over cereal for frosting.
Cut into bars.
Combine cereal, flour and seasons in Ziploc bag. Melt butter. Dip chicken in butter and toss in cereal mixture. Place in greased 11 x 7 dish.
Sprinkle remaining cereal on top of chicken. Drizzle leftover butter on top of chicken. Bake at 400\u00b0, uncovered, 20 to 25 minutes or until chicken is done.
Place marshmallows and butter in microwave-safe bowl and microwave for 1 to 2 minutes or until butter is melted and marshmallows are soft.
Stir until smooth.
Pour over combined cereal and gumdrops.
Mix until cereal is completely covered with marshmallow mixture.
Put into greased 2-quart oblong dish.
Press smooth and let cool.
Cut into squares or form into 1-inch balls. Makes about 3 1/2 dozen.
(Easier to form balls if you put oil on hands.)
Place crushed Rice Krispies cereal in shallow dish or pan. Stir in paprika; set aside.
In a second shallow pan or dish, beat egg and mix in milk.
Add flour, salt and poultry seasoning.
Mix together until smooth.
Dip chicken in batter.
Coat with crushed cereal.
Melt peanut butter, chocolate chips and butter in saucepan until smooth (or you may melt in microwave oven).
Mix well and pour over Rice Chex cereal.
Mix together until all cereal squares are covered.
Sprinkle powdered sugar over coated cereal and mix well.
Mix cheese and margarine.
Add flour and mix well.
Add crispy cereal and mix well.
Shape into small balls and place on an ungreased cookie sheet; flatten each ball with fork and bake at 375\u00b0 for about 10 minutes.