NO BAKE RICE KRISPIE DATE NUT
1/2 c Butter
1 c Sugar
1 Egg; beaten
1 c Dates; chopped
2 c Rice Krispies
1/2 c Nuts; chopped
1/2 tsp Vanilla
1 dash Salt
Coconut, shredded
In a saucepan, cook butter, sugar, egg and dates for five minutes, stirring constantly. Cool to lukewarm; add to the Rice Krispies, nuts, vanilla and salt. Mix well; form into balls about the size of walnuts. Roll in coconut.
FILLED RICE KRISPIE BARS
1-6 oz. bag chocolate chips
1/2 cup powdered sugar
2 tablespoons margarine
1 cup water
1/4 teaspoon vanilla
5 cups miniature marshamllows
1/2 cup creamy peanut butter
1/4 cup corn syrup
5 cups Rice Krispies Cereal
Combine 1-6oz. bag of chocolate chips, 1/2 cup powdered sugar, 2 tablespoons margarine, and 1 cup water.
Microwave on high about 2 minutes until chocolate melts. Stir in 1/4 teaspoon vanilla. In separate bowl, microwave1/4 cup margarine for 30 seconds to melt, add 5 cups mini marshmallows, stir to coat.
Microwave on high until puffy, about 1 minute. Stir until smooth. Stir in 1/2 cup creamy peanut butter and 1/4 cup corn syrup, then add 5 cups of Rice Krispies. Stir until evenly coated. Press half of cereal mixture in buttered 11X7 pan, spread chocolate mixture over, press rest of cereal on top.
Cover and refrigerate 1/2 hr., cut in to squares
RICE KRISPIE BARS
1/2 Sugar
1/2 cup Corn syrup, (white or brown)
3/4 cup Peanut butter (either creamy or chunky)
4 cups Rice Krispies
1/2 cup Chocolate chips
1/2 cup Butterscotch chips
Heat the sugar and corn syrup just until the sugar is melted. DO NOT BOIL. Stir in the peanut butter and cereal. Pack this mixture firmly into a 9-inch buttered pan.
Melt the chips together in a bowl in the microwave and spread over the bars. Cool until the topping is set, but do not refrigerate. Cut into squares and serve.
CHOCOLATE RICE KRISPIE SQUARES
1/4 cup cocoa
3 tablespoons butter
1/4 cup corn syrup
1/4 cup sugar
3 cups Rice Krispies
Combine cocoa, butter, corn syrup and sugar in a saucepan. Cook and stir over low heat just until the mixture comes to a boil, then remove from heat.
Stir in Rice Krispies. Pack into a greased 8 inch square cake pan. Cool and cut in squares.
CHOCOLATE CEREAL BARS
2 T baking cocoa
2 T margarine or butter
1 square [1 oz ] unsweetened chocolate
1 7 oz jar marshmallow creme
1 tsp vanilla
6 cups Rice Krispies
in pan met butter and chocolate over low heat, stir in marshmallowcreme and cocoa, cook til smooth
remove from heat, stir in vanilla and cereal.
pat in 13 x 9 pan, sprayed with cooking spray. cool, then cut.
CHOCOLATE CHIP KRISPIE SQUARES
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups Rice Krispies cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
In small mixing bowl combine flour, soda and salt. Set aside. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate morsels. Drop by level measuring tablespoon onto baking sheets coated with cooking spray.
Bake at 350° about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
PUMPKIN RICE CRISPIE BALLS
make rice crispies treats, orange food coloring to the mixture. Stir well. Before the mixture settles, roll it into balls. Let it stand a while. Now decorate with pieces of licorice to make the faces.
you can add a touch of green frosting to the top to make it look like a stem and complete the look.
CHOW MEIN CANDIES
2 - 6 oz pkg. semisweet chocolate chips
2 - 6 oz pkg. butterscotch chips
2 - 3oz. can chow mein noodles.
1/2 cup cashew nuts or salted peanuts.
Combine chocolate and butterscotch pieces in a heavy sauce pan. Place over low heat and stir constantly until melted. Remove from heat and stir in noodles and nuts.
Drop by teaspoonful on to waxed paper and let cool.
PEANUT BUTTER BALLS
12oz Creamy Peanut Butter
2 sticks softened margarine (or butter)
2 boxes powdered sugar
12oz bag of semisweet chocolate morsels
1 bar of Gulf Wax parafin
Mix the peanut butter with the softened butter. Add the sugar a little at a time, stirring well.
The mixture will become stiff (it may not take all of the sugar). Roll the mixture into small balls.
Melt the chocolate and wax over very low heat. Dip the balls in one at a time to coat them.
Place on wax paper until dry. Store in an airtight container.
REESE'S CUP TARTS - Becky
1 3/4 C. Flour
1/2 Tsp. Salt
1 Tsp. Baking Soda
1/2 C. Butter
1/2 C. Peanut Butter
1/2 C. Sugar
1/2 C. Brown Sugar (packed)
1 egg (unbeaten)
1 Tsp. Vanilla
1 Pkg. mini Reese's Peanut Butter Cups or Solid Milk Chocolate Hersey Kisses
Sift dry ingredients together. Cream butter, peanut butter, sugars, egg and vanilla together. Add dry ingredients. Shape dough into balls about 1 teaspoonful. Roll balls in sugar and place on ungreased cooky sheet. Bake at 350º for 8 minutes. Remove from oven and place a piece of either candy on top of each cooky, pressing down firmly so the cooky cracks around the edge [push ALL the way down to bottom of cookie].
variation:
PEANUT BUTTER CUP TARTS
36 Reese's peanut butter cups
1 lb Refrigerated cookie dough - (Either fudge, sugar, or peanut butter dough)
Refrigerate candies so paper will peel off easily. Unwrap each.
Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup.
Place in preheated 350º oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate.
Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies.
PEANUT BLOSSOM COOKIE
1 14 ounce can sweetened condensed milk (not evaporated milk)
3/4 to 1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups biscuit mix (like bisquick)
sugar
Preheat oven to 350º. In a large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix and mix well. Chill at least 1 hour. Shape into one inch balls. Roll in sugar. Bake 6-8 minutes until lightly browned. Press Hershey kiss [can use Reese's peanut butter cup] in center of cookie immediately after baking.
SEVEN LAYER COOKIES
Need: one 9x13 pan,
one stick butter,
one package graham
crackers,
one package chocolate chips,
one package butterscotch chips,
one package coconut,
1/2 package pecan pieces,
one can Eagle Brand Sweetened Condensed Milk.
Heat oven to 350º. Put stick of butter in pan, place in hot oven until butter melts.
Meanwhile, put graham crackers in large ziploc and crush to smithereens with rolling pin.
When butter is melted, pour and press cracker crumbs to form crust.
Layer chocolate chips, then butterscotch chips, then coconut, then pecans.
Poke two triangle holes in milk can and drizzle entire can over top of layers.
Bake for 30 minutes. Cool completely.
Cut into bars and store in a canister.
