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.
Yield Makes 16 cookies Number Of Ingredients 8 Steps:
Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.
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 40m Yield 2 dozen. Number Of Ingredients 5 Steps:
Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Yield 10 bars Number Of Ingredients 6 Steps:
In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well. Add the brown rice cereal to the mixture and combine. After well combined, pour into a greased or parchment lined baking dish and evenly spread. Chill until solid. In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well. After the crispy mixture is solid, cut into pieces. Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top. Chill again until solid. Store in the refrigerator in an airtight container. Enjoy!
Time 30m Yield 24 Number Of Ingredients 5 Steps:
Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish. Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish. Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula. Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Time 20m Yield 24 squares Number Of Ingredients 6 Steps:
Butter a 9x13-inch pan. In a large saucepan, mix the sugar& Karo syrup. Cook over medium heat until mixture starts to boil. Remove pan from heat and stir in peanut butter. Add the Rice Krispies and mix until covered. Put into the buttered pan and lightly press. In a microwave-safe bowl, cook both kinds of chips until melted. Pour on top of Krispies squares and spread to cover. Cool before cutting into squares.
Time 20m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Measure out rice crispies and set aside in large bowl. In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil. Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan. combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set. When set, cut into squares.
