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.
Cream the margarine and sugar.
Add the vanilla, baking soda and cream of tartar.
Mix in flour slowly.
Finally, add the Rice Krispies, fold in, do not use mixer.
Drop cookies on cookie sheet, a heaping teaspoonful at a time.
Bake at 375\u00b0 for 15 minutes.
Makes approximately 48 cookies.
ookie sheets, leaving room between cookies.
Transfer the sheets to
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!
Melt Karo, peanut butter and sugar.
Add Rice Krispies.
Pour into buttered 13 x 9 x 2-inch pan.
Melt chocolate chips and butterscotch chips.
Pour over the Rice Krispies mixture.
Mix all ingredients well, except oatmeal and Rice Krispies. Mix together oatmeal and Rice Krispies and fold into other ingredients.
Drop by teaspoonful onto greased cookie sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Raisins and nuts may be added.
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.
For The Rice Krispie Treats: Grease a 13x9x2 pan
ooking spray. Place 3 cups rice krispies in a large bowl
Sift together flour, soda and salt and set aside.
Beat margarine and sugar until well blended and smooth.
Add egg and vanilla and beat well.
Add sifted dry ingredients and mix until combined.
Stir in Rice Krispies and chocolate morsels.
Drop by level tablespoonfuls onto lightly greased baking sheets.
Bake at 350\u00b0 for about 12 minutes.
Remove immediately and cook on wire racks.
Makes 3 1/2 dozen 2 1/2-inch cookies.
Cream margarine, oil, brown sugar, white sugar and egg.
Add lemon, vanilla and butter flavoring.
Stir in dry ingredients, adding Rice Krispies last.
Make small balls.
Bake at 350\u00b0
for 15 minutes.
Cream together sugars, salt, soda, cream of tartar, vanilla and margarine.
Add flour to creamed ingredients; mix well.
Fold in Rice Krispies.
Spoon on greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Don't overcook.
Watch for light color. Makes 4 to 5 dozen.
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.
Preheat oven to 400\u00b0.
Cream the shortening and sugar. Add eggs and vanilla; mix again.
Mix in oatmeal, Rice Krispies and coconut. Sift flour, baking soda, baking powder and salt; mix in. Make into small balls. Place onto ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar.
Bake for 10 minutes.
Mix together flour, baking soda and salt. Blend butter and sugar thoroughly. Add egg and vanilla.
Beat well. Stir in dry ingredients and mix in Rice Krispies.
Drop by teaspoon onto greased baking sheet. Bake at 350\u00b0 about 13 minutes.
nd stir till melted. Add Rice Krispies and stir until well
Sift together flour, baking soda and salt.
Mix together margarine, granulated sugar, brown sugar, egg and vanilla. Stir dry ingredients and creamed mixture together.
Mix in Rice Krispies, oatmeal and chopped walnuts.
Bake on ungreased cookie sheet at 350\u00b0 for 12 minutes.
Bring to a boil the sugar and Karo.
Remove from heat.
Add the peanut butter and Rice Krispies to mixture and spread in a greased pan. Frost with chocolate chips or any other chips desired.