For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
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.
br>Add 12 cups of rice krispies and stir until all blended
br>Drop by teaspoonfuls onto cookie sheet, but before doing that
he stove and mix the rice krispies into the marshmallow mixture.
Mix cheese and oleo at room temperature.
Mix thoroughly with flour and pepper.
Add Rice Krispies.
With hands, easily roll into small balls and put onto cookie sheet.
Press with a fork to make pattern on top of each cookie.
Bake 20 to 25 minutes at 275\u00b0. Makes 3 dozen.
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
Melt butter in a large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
(It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
When the treats are cooled, cut into squares.
Serve, and enjoy!
ell to blend.
Add Rice Krispies cereal and stir to cover
In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add Rice Krispies cereal. Stir until coated.
Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
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.
Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
Remove from heat and add vanilla.
Stir in Rice Krispies, chocolate chips and peanuts.
Press into a greased 9x12-inch pan.
ell until melted.
Add Rice Krispies, stirring until all are coated
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.
Sift flour and baking powder.
Set aside.
Cream butter and sugar.
Add eggs.
Mix until creamy and fluffy.
Add vanilla, then flour.
Place Rice Krispies in pan.
Drop batter by teaspoonfuls into Rice Krispies, roll into ball and lay on cookie sheet 1-inch apart, pressing them slightly.
Bake at 350\u00b0 for 15 minutes. Watch carefully, it spreads a little and sometimes a little more flour is required so test to your liking.
Melt 1 1/2 bags miniature
marshmallows and 1/2 cup margarine.
Pour over Rice Krispies and mix together.
Grease two cookie sheets.
Spread 1/2 mixture on each pan.
Sprinkle 1/2 package marshmallows onto one pan.
Melt caramels until almost melted and add condensed milk and 1/3 cup margarine.
Heat until melted.
When melted, pour over the pan with the marshmallows.
Take the other pan of Rice Krispies mixture and put on top of caramel and marshmallow mixture.
Empty the Rice Krispies into a large bowl and set aside.
In microwave, melt the caramels, butter and milk in a large bowl. Mix well.
With tongs, dip a marshmallow into caramel mixture, then roll in the Rice Krispies.
Press Krispies into caramel dipped marshmallow with your hands.
Place on a cookie sheet. Refrigerate for 30 minutes.
You must keep heating caramel to keep it thin.
Cream together shortening and sugar.
Beat in eggs and vanilla. Sift together flour, baking powder, soda and salt.
Add to cream mixture.
Stir in oats, Rice Krispies and coconut.
Drop from teaspoon onto greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
In double boiler melt morsels and Crisco.
Add Rice Krispies and raisins.
Mix well.
Drop by teaspoon on wax paper on cookie sheet.
Refrigerate 1/2 hour.
Can use small peanuts, cut pecans or walnuts or coconut in place of raisins.
Mix cheese and margarine.
Add flour mixed with pepper.
Add Rice Krispies.
Shape into balls (small).
Place on greased cookie sheet.
Flatten with a fork.
Bake at 350\u00b0 for 12 minutes; do not brown.
They taste like they have nuts in them.