Whisk the peanut butter and rice syrup in a sauce pan on moderate-low heat to the point of boiling.
In a large bowl, mix the rice cakes or cereal and almonds.
Coat the crumbles with rice syrup and peanut butter mixture.
Spray a square baking dish with non-stick spray and press the crumbles mixture into the pan.
Allow to cool and cut into squares. Enjoy!
large bowl. Beat sugar, butter, and vanilla extract together in
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls.
Place balls on bread pan covered with wax paper and put in the freezer until firm.
Melt chocolate or candy coats in a double boiler on low heat.
Dip balls in candy melts and place on a bread sheet covered with wax paper.
Set back in the freezer until they harden.
Melt butter. Mix with Rice Krispies. Add peanut butter and powdered sugar. Roll into balls. Refrigerate 5 to 10 minutes. Melt Hershey bar in double boiler. Stick toothpick in ball and dip in chocolate.
Mix together Rice Krispies, sugar, peanut butter and melted margarine.
Roll into balls and refrigerate at least 1 hour.
Melt candy and dip peanut butter balls into chocolate and place on waxed paper until dry.
Mix Rice Krispies with peanut butter and honey. Press into the bottom of a pie pan (sprayed with Pam). Place sliced banana over crust. Pour pudding over bananas. Top with Cool Whip. Entire recipe is about 20 points.
Mix Rice Krispies and peanut butter together.
Form into balls and put on wax paper.
Stick a toothpick into each ball.
Place in refrigerator for one hour.
Melt chocolate chips and wax together. Dip balls into chocolate mixture.
Place on wax paper and cool.
Beat egg whites until stiff; fold in sugar gradually.
Add flavoring.
Fold in Rice Krispies and peanut butter.
Thoroughly mix.
Drop by teaspoonfuls on greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Remove cookies from pan immediately.
Makes 4 dozen.
Melt margarine.
Mix with powdered sugar, Rice Krispies and peanut butter.
Form into balls.
In separate container, melt 1/2 bar of paraffin wax and chocolate chips.
Dip balls in mixture; let sit on wax paper until dry.
Cook rice.
Add peanut butter and mix well.
Add rest of ingredients.
Bake at 350\u00b0 for 1 hour.
May substitute extra cracker or bread crumbs for eggs.
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.
Prepare a 9x9 pan by spraying with cooking spray.
Over low heat, melt butter and marshmallows in a large, non-stick pan. Stir frequently until creamy.
Add in peanut butter, and stir until smooth.
Turn off heat and add in the cereal. Stir gently until cereal is evenly coated with mixture.
Scrape into the 9x9 pan and smooth down until flat on top (either use wax paper and push with your hands, or use the back of a large metal spoon).
Let cool, then 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.
Generously butter a 9 x 13 inch
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.)
Grease a 9 x 13-inch pan with margarine.
Melt peanut butter, margarine and peanut butter chips.
Stir until smooth.
Remove pan from heat and add Rice Krispies.
Stir until Rice Krispies are coated and then spread into the pan.
Refrigerate for one hour. Cut into squares and enjoy.
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.
Melt butter and marshmallows on low in large nonstick pan until marshmallows are melted. Stir in peanut butter. Quickly add Rice Krispies and chocolate chips. Stir well with large wooden spatula. Pour into 9 x 13 pan that has been greased with butter or margarine.
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.