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.
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a
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 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.
Break the chocolate into squares and put in a microwavable bowl.
Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
Using a teaspoon spoon the mixture into cake cases.
Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
Leave to set.
ans with nonstick spray, line with parchment paper and coat paper with nonstick
For The Rice Krispie Treats: Grease a 13x9x2 pan
Remove from heat.
Add Rice Krispies. Stir until well coated
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.
sugar and 6 tablespoons butter with a fork.
Using the
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 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.
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.
Follow the Rice Krispies Treats recipe on the
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.
cook margarine, corn syrup and chocolate morsels over low heat, stirring
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.
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.
Melt pieces of
Hershey
bars
over
hot water in large mixing bowl.
Add pecans, Krispies and raisins; mix well until everything is covered with chocolate.
Drop by spoonful on wax paper.
Allow to dry in a cool rooom for several hours.
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.