Yield 12 Number Of Ingredients 5 Steps:
In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat. Combine warm peanut butter mixture with crisp rice cereal. Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
Time 1h25m Yield 18 bars Number Of Ingredients 7 Steps:
Lightly butter a 13- by 9-inch baking dish. Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.
Time 1h15m Yield 16 servings Number Of Ingredients 9 Steps:
Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine. Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
Time 1h35m Yield 20 Number Of Ingredients 6 Steps:
In a mixing bowl, combine peanut butter and butter. Stir in confectioners’ sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes. Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.
Time 40m Yield 6 dozen. Number Of Ingredients 7 Steps:
In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners’ sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.
Time 10m Yield 24 serving(s) Number Of Ingredients 4 Steps:
Bring corn and sugar to a boil, and remove from heat. Stir in peanut butter until smooth. Add rice krispies and stir to incorporate. Dump into a 9x13 pan and press down. Cut into squares, and enjoy!
Time 10m Yield 12-15 serving(s) Number Of Ingredients 4 Steps:
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).
Time 15m Yield 3 dozen. Number Of Ingredients 8 Steps:
In a large microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 45 seconds; stir. Microwave 15-30 seconds longer until chips are melted; stir until smooth. Stir in cereal until evenly coated. Pat half into a greased 13-in. x 9-in. dish. , In a microwave-safe bowl, heat peanut butter chips and butter, uncovered, on high for 1 minute; stir. Microwave 10-15 seconds longer or until chips are melted; stir until smooth. Stir in water, vanilla and confectioners’ sugar until smooth. Carefully spread over the cereal layer. Carefully press remaining cereal mixture over peanut butter layer. Cover and chill for at least 1 hour. Cut into squares.
