Time 20m Yield about 10 dozen. Number Of Ingredients 5 Steps:

In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.

Time 30m Yield 12 Number Of Ingredients 4 Steps:

Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook’s Note). Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper. Allow to cool before slicing bars.

Time 15m Yield 24 Number Of Ingredients 8 Steps:

In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan. In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

Time 25m Yield 3 dozen. Number Of Ingredients 9 Steps:

Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M’s and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

Time 1h15m Yield 16 Number Of Ingredients 6 Steps:

Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, peanuts and peanut butter chips; set aside. In large microwavable bowl, microwave peanut butter, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened. Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut. For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Time 1h50m Yield 24 Number Of Ingredients 6 Steps:

Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray. Add cereal and 1/4 cup of the decors to bowl. Spray medium microwavable bowl with cooking spray. Add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the frosting and the white vanilla baking chips. Continue to microwave uncovered on High 30 to 60 seconds; stir until well blended. Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Press firmly in pan. In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 5 to 10 seconds, stirring until melted and smooth. Drizzle over top of bar with fork. Sprinkle remaining sprinkles over top. Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store in airtight container at room temperature.

Time 20m Yield 36 bars Number Of Ingredients 6 Steps:

Bring butter, brown sugar and corn syrup to a boil over medium heat; remove. Stir in 1 cup peanut butter chips. Mix well. Stir in cereal. Press into a greased 9x13 baking pan. Melt remaining peanut butter chips and chocolate chips over hot water. Spead evenly over bars. Chill to set chocolate.

Time 10m Yield Makes 8 Number Of Ingredients 8 Steps:

Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool. In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through. Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface. Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.

Time 6m Yield 25 serving(s) Number Of Ingredients 9 Steps:

Mix cereals and spices in a bowl. In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil. Boil for 1 minute before removing from heat. Immediately add vanilla and cereal mix. Mix well. Pour onto cookie sheet lined with wax paper. Cover with another piece of wax paper. Flatten with a rolling pin, packing tightly. Cool completely. Cut into 25 rectangles.