6-inch round cake pans.
Cake stand.
3 bowls
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.
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.
For The Rice Krispie Treats: Grease a 13x9x2 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.
Follow the Rice Krispies Treats recipe on the cereal box.
Melt the butterscotch bits and peanut butter together until well blended.
Fold in your Rice Krispies until well blended. Spoon out the Rice Krispie mixture by heaping teaspoon and try to form a ball, then place on waxed paper.
Keep refrigerated until ready to serve.
By doing this, it helps the balls to keep their form.
(I suppose you could also place mixture in a baking pan and then refrigerate.
Just before serving, you could then cut into squares.)
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.
nd stir till melted. Add Rice Krispies and stir until well
Pour a box of Rice Krispies in a large flat bowl or plate. Add marshmallow cream.
Stir.
Finally, add margarine, then you'll get a luscious treat of great Rice Krispie Treats, then cool in refrigerator.
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 butterscotch chips and peanut butter; melt.
Add Rice Krispies until well blended.
Press half into 8 x 11-inch pan. Chill.
Mix and melt chocolate chips, sugar, butter and water. Spread over chilled mixture and put rest of Rice Krispie mixture on top.
Heat sugar and syrup over medium heat.
Remove from heat and add peanut butter, stirring well.
Pour over Rice Krispies; mix and press into 9 x 13-inch pan.
Melt together chocolate chips and butterscotch chips.
Spread over top of Rice Krispie mixture.
Cut into squares.
Place cut up chicken in a pan, coat with season salt, coat with mayonnaise by rubbing gently with your hands. Let marinate 1 hour.
Place chicken in a large paper bag along with crushed rice krispie cereal. Shake until coated. Bake on a broiler pan or rack for 45-50 minutes until done.
Heat corn syrup and sugar.
Add peanut butter and mix.
Remove from flame and add Rice Krispies.
Spread into 9x13-inch pan.
Melt chocolate chips and margarine. Spread over Rice Krispie mixture.
Freeze. Thaw slightly before cutting and serving.
Remove from heat.
Add Rice Krispies. Stir until well coated
Cook sugar, egg yolks, butter and dates until sugar is melted, stirring constantly.
Add nuts and vanilla.
Remove from heat and add Rice Krispies.
Stir until mixed well.
When cool enough to handle, shape into small balls.
Roll in powdered sugar.
Makes approximately 36 balls.
Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
Stir in rice krispie treats.
Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick) spatula.
Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.
ixture in a large greased cake pan, (lasagna size pan works