Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut).
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.
melt the caramels,margarine,and water. Add marshmallows and melt all together. Once all the marshmallows are melted and mixed together with the other ingredients add the rice krispies. Pat in buttered jelly roll pan or for thicker bars, a 9x13 pan. Refrigerate.
Servings is just an estimate.
ell to blend.
Add Rice Krispies cereal and stir to cover
Melt caramels, sweetened condensed milk and 1/4 c. margarine over low heat or in microwave.
Melt 3/4 c. margarine and marshmallows over low heat.
Add rice krispies.
Mix well.
Place enough of the mixture into 2 buttered pans so bottoms are covered. Pour half of caramel mixture over rice krispies layer.
Spread to edge of pan.
Sprinkle chocolate chips over caramel layer.
Place remaining rice krispies mixture over chocolate chips.
Chill.
This recipe freezes very well.
Butter a 9 x 13-inch pan.
Combine Karo and sugar in a large pan. Bring to a boil. Remove from heat and add peanut butter. Stir.
Pour in Rice Krispies and mix until coated.
Dump in a 9 x 13-inch pan and pat down. Melt chocolate chips and butterscotch chips together.
Pour over top of the Rice Krispies; spread evenly.
Let topping sit, then cut into bars.
Makes 28 to 32 bars per pan.
Enjoy!
In a double boiler melt butter.
Add all the chips, stir in the peanut butter and marshmallows. Melt completely.
Mix the melted mixture with rice krispies and put into a 9 x 13 pan.
Smooth top until level.
Refrigerate until cold.
Cut into bars.
Bring Karo and sugar just to boiling.
Remove from heat and add peanut butter, vanilla, salt and Rice Krispies.
Pat into a 9 x 9-inch pan.
Melt chocolate chips and butterscotch chips together (either in a double boiler or in the microwave) and spread over Rice Krispies.
Cool and cut into bars.
Put Rice Krispies in a large bowl.
On medium heat, melt sugar, Karo syrup and peanut butter.
Pour mixture over Rice Krispies and stir.
Spread mixture in buttered cookie sheet.
In small saucepan, melt butterscotch chips and milk chocolate chips and spread over Rice Krispies.
Butter a 9x13-inch pan.
In a large saucepan, mix the sugar& Karo syrup.
Cook over medium heat until mixture starts to boil.
Remove pan from heat and stir in peanut butter.
Add the Rice Krispies and mix until covered.
Put into the buttered pan and lightly press.
In a microwave-safe bowl, cook both kinds of chips until melted.
Pour on top of Krispies squares and spread to cover.
Cool before cutting into squares.
Boil sugar and syrup in pan (careful not to burn) just until it bubbles.
Add peanut butter, then Rice Krispies.
Press into large pan (buttered).
Melt chips over double boiler; frost bars.
Bring sugar and syrup to a boil.
Add peanut butter.
Add vanilla.
Stir in Rice Krispies.
Press in buttered 9 x 13-inch pan.
Melt chips together in a double boiler.
Spread on top of bars.
Bring first 3 ingredients to a boil.
Remove from heat.
Add peanut butter and stir until mixed.
Pour over Rice Krispies. Grease 9 x 13-inch pan.
Spread mixture in pan and let cool.
May frost with chocolate icing.
Over medium heat, bring sugar and Karo to light boil. Add peanut butter and Rice Krispies.
Melt oleo, milk and caramels.
Line bottom of jelly roll pan with Rice Krispies (do not use all of them at once).
On top of Rice Krispies, sprinkle on a few marshmallows, then pour on a portion of melted mixture.
Repeat layers until all ingredients have been used.
Melt oleo and marshmallows; add Rice Krispies.
Spread 1/2 in a jelly roll pan (use 8 x 10-inch pan or larger).
Melt caramels, oleo and milk together.
Pour over Rice Krispies mixture.
Keep refrigerated.
Melt chips on top.
Heat syrup and add sugar. Bring to a rolling boil and add peanut butter. Mix until smooth. Pour over rice Krispies, stirring well. Put in a 9 x 13 Pan.
Heat and blend sugar, peanut butter and Karo syrup.
Mix well with Rice Krispies.
Pour into large pan.
Bring sugar, syrup and water to boil in a 2-quart pan.
Add butter; boil 2 minutes.
Remove from heat.
Add peanut butter; stir.
Pour over the Rice Krispies and marshmallows, which are ready in a greased 9 x 12-inch pan.
Stir and pack down.
Cool and cut.
Bake brownies in 9 x 12-inch pan.
Cool.
Spread Marshmallow Creme over brownies.
Melt peanut butter and chips over low heat (use double boiler).
Stir to mix.
Stir in Rice Krispies and put over marshmallow layer.
Chill.
Cut into squares.
Store in cool place.
Makes 2 dozen.
Bring sugar and cornstarch to boil.
Remove from heat and add 1 teaspoon of vanilla and peanut butter. Mix well and add the Rice Krispies.
Mix well and pat into a buttered pan.
Melt chocolate chips and butterscotch chips, spreading on top.
When cool, cut into squares.