Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
Remove from heat.
Add vanilla and salt and mix.
Using a large bowl, mix together the cereals.
Add the peanut butter mixture and mix well.
Press evenly into a lightly greased, 8 inch cake pan.
Chill for 6 hours or until firm.
Cut into squares.
aper.
Combine marshmallows, butter, and peanut butter together in a large microwave
Melt peanut butter and butter in saucepan; remove from heat. Pour in sugar, then crispy rice.
Blend well and chill.
Roll into small size balls.
b>peanut butter and powdered sugar in bowl of an electric mixer. Add rice
Combine peanut butter, margarine and confectioners sugar in a large bowl.
Blend together well.
Add rice cereal and blend into peanut butter mixture.
Form into 3/4-inch balls and dip in dipping chocolate.
eat and whisk in the peanut butter and vanilla until well combined
Melt peanut butter and butter together in a medium saucepan. Remove from heat. Pour in sugar and Rice Krispies. Mix well and chill.
Roll into desirable balls.
\"Ready to eat\".
he 1/4 cup of peanut butter stirring constantly until smooth.
ixing bowl cream together the butter, shortening, peanut butter and vanilla until well
Melt peanut butter and butter or margarine in a medium saucepan.
Remove from heat.
Pour in sugar, then Rice Krispies. Blend well.
Chill and roll into desirable size balls.
Melt peanut butter and butter together. Remove from heat. Pour in sugar and Rice Krispies. Blend well. Chill in refrigerator for approximately 2 hours.
Roll in desired size balls.
edium speed, beat margarine and peanut butter until smooth.
Beat in
Combine peanut butter, marshmallow cream and Rice Krispies (mix until well blended).
Shape into small balls and set aside.
Combine peanut butter, 1/2 cup cereal, milk powder and honey. Roll into 1-inch balls.
Roll in remaining cereal.
Makes 3 dozen.
f the pan; coat with butter.
Combine crushed cookies and
Combine syrup, sugar and butter in saucepan and bring to a boil.
Reduce heat and add peanut butter, stirring until melted. Pour peanut butter mixture over Rice Krispies in a large bowl. Stir until well mixed and spread into greased 9 x 13 inch pan and press down lightly and cool, cut into bars.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well.
Add egg whites, beating well.
Stir in peanut butter and vanilla; set aside.
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.
Bring Karo and sugar to a boil.
Remove from heat and add peanut butter, mixing until smooth.
Add cornflakes (or cereal of your choice).
Drop by spoonfuls on waxed paper.
If desired, dip in melted chocolate.