Time 1h25m Yield 20 Number Of Ingredients 8 Steps:
Combine oat cereal, corn flake cereal, and peanuts together in a large bowl. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.
Time 30m Yield about 3 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine pretzels, cereal and M&M’s. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. , Pour over pretzel mixture; stir to coat. Press into a greased 13x9-in. pan. Cool until firm; cut into squares.
Time 1h10m Yield 16 Number Of Ingredients 5 Steps:
Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.
Yield Makes 9 Number Of Ingredients 7 Steps:
Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap’n Crunch, and Froot Loops, and stir until combined. Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes. Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.
Time 5m Yield 60 serving(s) Number Of Ingredients 5 Steps:
In a large Pam sprayed mixing bowl, combine the cereals. In a large pot, heat the corn syrup and brown sugar over med. heat. Stir continually until all of the sugar has dissolved. Turn the heat to low, add peanut butter, stir until smooth and peanut butter has melted, being careful not to scorch. When mixture is well blended, pour over cereal. Spoon into Pam sprayed 11 x 16 pan. When cool, cut 6 down and 10 across for dainty size. If you would like thicker squares for a children’s treat, use a 9x13 pan.
Time 30m Yield 16 Number Of Ingredients 4 Steps:
In a saucepan, combine corn syrup and peanut butter; bring to a boil stirring constantly; remove from heat.Stir in almond extract and cereal; mix well until preparation is combined.Spoon into a 8-inch (20 cm) square baking dish, lined with parchment paper.Press firmly with the back of a spoon; let cool.
Time 10m Yield 24 serving(s) Number Of Ingredients 6 Steps:
Melt ingredients except puffed wheat in bowl in microwave, until it boils, stir while heating. Pour over puffed wheat mix well. Pat into greased pan with dampened hands.
Time 45m Yield Makes 16 Number Of Ingredients 17 Steps:
Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat. Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.
