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.
Combine sugar and syrup in 3-quart pan.
Cook over moderate heat, stirring, until mixture boils.
Stir in peanut butter; mix well.
Add Rice Krispies.
Press in pan.
Melt chocolate chips and butterscotch chips over hot water; pour over Rice Krispie mixture.
Cut into bars.
Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil. Remove from heat and pour in rice krispie cereal. Mix together and put into 9 x 13 pan. Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips. Melt in microwave, 30 seconds at a time, mixing after each interval until melted. Pour over rice krispie treats. Put into fridge and let set for 2 hours. Then ready to serve.
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.
For The Rice Krispie Treats: Grease a 13x9x2 pan
Melt 1/4 cup margarine, 1 bag caramels and milk.
Keep warm. Prepare Rice Krispie treats by melting 1 cup margarine and marshmallows.
Pour marshmallow mixture over rice cereal.
Place 1 layer of cereal mixture in bottom of 9 x 12-inch pan.
Pour caramel mixture over this and put another layer of cereal mixture over this.
Cool and cut into squares.
Heat sugar
and
syrup\tin saucepan until sugar is dissolved. Add peanut butter; mix in Rice Krispies.
Pack in 9 x 13-inch greased
pan.
Melt butterscotch and chocolate chips. Spread over top.
Refrigerate.\tCut
when top is set.
Yields 20 bars.
Melt margarine
in
a
3-quart
saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows are melted
and
mixture
is
syrupy.
Remove
from heat immediately; add Rice Krispies and stir to coat evenly.
Press warm mixture evenly
into buttered 13 x 9 x 2-inch pan.
Cool. Cut into bars. Makes 32.
Melt sugar, Karo syrup and peanut butter.
Add Rice Krispies; mix well!
Spread in jelly roll pan.
Melt chocolate and butterscotch chips together; spread on top of bars.
Bring sugar and corn syrup to a boil, but don't continue to boil.
Add and mix well, peanut butter and Rice Krispies.
Spread in a
9 x 13-inch greased pan.
Melt butterscotch bits and chocolate bits and spread on top of bars.
Refrigerate to cool. Cut in squares.
Does not require refrigeration after topping is set.
Mix the sugar and Karo and just bring to a boil.
Add peanut butter.
Mix in Rice Krispies.
Spread evenly in 2 (9 x 13-inch) pans.
Melt chocolate chips and butterscotch chips.
Spread on bars.
These are good enough without the melted chips.
Heat Karo syrup and sugar in large bowl in microwave until bubbly and rolling in bowl (about 5 minutes).
Add peanut butter and stir until creamy.
Add Rice Krispies and mix well.
Press into lightly greased 9 x 13-inch pan.
Melt chips and use to frost bars.
Store in airtight container.
Place margarine in a 1 1/2-quart glass baking dish.
Microwave for about 1 minute or until it is melted.
Stir in marshmallows. Microwave for 1 minute.
Remove and stir.
Microwave again for 1 minute or until marshmallows are melted.
Remove and stir.
Mix in cereal.
Press into the baking dish.
Cool until set; cut into squares.
Yield:
24 to 30 bars.
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.
Melt first 4 ingredients until smooth.
Add Rice Krispies and peanuts.
Press into greased 9 x 13-inch pan.
Cut into squares.
Heat the first 2 ingredients until sugar and Karo syrup are clear. Remove from heat.
Mix in the peanut butter and Rice Krispies.
Spread in greased 9 x 12-inch pan.
May be iced with chocolate frosting.
Cut while warm.
Boil together granulated sugar and white Karo syrup in microwave 1 minute and 40 seconds.
Add peanut butter and vanilla. Add Rice Krispies.
Pat in buttered 9 x 13-inch pan.
To make rice krispies melt marshmallows and 1/4 cup butter together. Take off heat and stir in rice krispies. Spread half of rice krispie mixture into a jelly roll pan. Melt caramels milk and 1/2 cup butter together. Poor over rice krispies. Put the remaining rice krispie mixture on top of caramel. Let cool and enjoy!
In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently.
Remove from heat and mix in the Rice Krispie cereal.
Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of \"ice cream\" on top.
Dot the top with sprinkles.
Place each of the finished cones in a muffin pan until serving time.
ooking spray. Place 3 cups rice krispies in a large bowl