Time 20m Yield 15 bars. Number Of Ingredients 8 Steps:
In a large bowl, combine the first four ingredients; set aside. In a large saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. , Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture; toss to coat evenly. Spread into a greased 15x10x1-in. pan. Cool. Cut into 3-in. squares.
Time 1h30m Yield 20 bars Number Of Ingredients 8 Steps:
For the filling: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time. Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside. For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
Time 1h10m Yield 12 Number Of Ingredients 7 Steps:
Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer. Refrigerate mixture at least 1 hour. Cut into 12 bars and wrap each individually in plastic wrap for storage.
Yield 24 bars Number Of Ingredients 5 Steps:
In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined. Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil. Spread on the peanut butter mixture. Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture. Refrigerate for 3 hours. Remove from pan, cut, and serve. Enjoy!
Time 1h12m Number Of Ingredients 5 Steps:
In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Time 1h15m Yield 24 Number Of Ingredients 6 Steps:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13x9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.
Time 5m Yield 1 pan Number Of Ingredients 3 Steps:
Grease a 9" square pan. Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin. Mix with Skor bits and can of sweetened condensed milk. Press firmly into prepared pan. Store in refrigerator and cut into small squares.
Time 1h10m Number Of Ingredients 5 Steps:
Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside. In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter. Stir occasionally, until completely melted. Remove from heat and mix in vanilla extract. Pour cereal in saucepan and mix until evenly coated. Gently fold in remaining marshmallows and chocolate chips. Press cereal mixture into prepared pan and let cool for 1 hour or until set. Cut into bars and serve.
