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
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.
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.
he stove and mix the rice krispies into the marshmallow mixture.
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
Roll chicken pieces in melted margarine, then into Rice Krispies mixture.
Arrange on shallow pan.
Bake at 275\u00b0 for several hours.
Melt oleo and peanut butter together.
Add powdered sugar and Rice Krispies.
Roll in balls.
Melt chocolate chips and paraffin together.
Roll balls in chocolate mixture and cool on wax paper. Very easy to double this recipe.
nother layer of a regular recipe of Rice Krispies cake. Cool.
Melt 1/4 cup butter and marshmallows in microwave.
Add Rice Krispies.
Butter a 9 x 13-inch pan and spread Rice Krispies mixture in pan.
Press down well.
Remove the Rice Krispies mixture out of the pan and put on wax paper.
Repeat method, except keep that mixture in pan (do not need to butter pan again). Sprinkle a layer of marshmallows over Rice Krispies.
Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
Take off heat and stir in the peanut butter.
Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Lightly butter a long Pyrex dish.
In a pot, mix peanut butter, Karo syrup and sugar.
Bring to a light boil, then remove from burner.
In a mixing bowl, add the peanut butter mix with the 6 cups of Rice Krispies.
Press the Rice Krispie mixture down firmly in the buttered Pyrex dish.
Melt the package of chocolate chips with the package of butterscotch chips in a separate bowl, then pour it over the Rice Krispies.
Let it set for an hour, cut into squares and serve.
Makes 3 dozen.
Bring Karo and sugar to a boil and remove from heat.
Add peanut butter and stir.
Pour mixture over Rice Krispies and mix thoroughly.
Place in greased 11 x 14-inch pan.
Pat down flat with wax paper.
Melt chips together.
Microwave 3 minutes.
Stir and spread over Rice Krispies.
Cool for 1 hour.
Cut into squares.
Place sugar and Karo syrup in a large saucepan and bring just to a boil.
Remove from heat and stir in peanut butter until melted.
Add the Rice Krispies and lightly pat into greased 9 x 13-inch pan.
In the microwave, melt the butterscotch chips and spread over Rice Krispies mixture.
Let topping harden and then cut into squares.