#2315 - Marshmallow Rice Krispies Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1/2 bag of miniature marshmallows
1 - 6oz. OR 12oz. bag Nestle's semi-sweet chocolate bits
3 cups Kellogg's rice krispies cereal
1 cup Jif smooth peanut butter

Mix and bake brownie mix according to box directions--remove from oven and evenly spread the mini marshmallows all over the top. Return it to the oven for 4 minutes. Remove from oven and cool completely. In a saucepan over very low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add rice krispies--stir until mixed. Spread the peanut butter mixture over the melted marshmallow layer. Cool completely.

#2296 - Peanut Butter Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1 cup Jif peanut butter (creamy OR chunky)
6 cups rice krispies cereal

Grease a 9 x 13 cake pan. In a saucepan over low heat add corn syrup, white sugar and peanut butter--cook/stir constantly. Once boiling, cook for 3 minutes. Remove from heat--add rice krispies--stir to coat. Press mixture into greased cake pan. Cool completely. Cut into squares.

#2282 - Rice Krispie Squares

(by Shirley McNevich)

1 cup Nestle's MILK chocolate bits
1 cup Reese's peanut butter chips
2 TBSP canola oil
1 1/2 cups Rice Krispies cereal
1/2 cup Baker's angelflake coconut

Line an 8 x 8 pan with foil. In a microwave safe bowl add chocolate bits, peanut butter chips and canola oil--microwave on high for 1 minute, then stir. Return to microwave and heat on high for 10 seconds at a time until mixture is melted and smooth. Add rice krispies and coconut to melted chocolate mixture--stir. Pour mixture evenly into foil lined pan. Cover and refrigerate until cold. Cut into squares.

#2039 - Roasted Peanut Butter Bars

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 stick softened butter
6 1/2 cups rice krispies cereal
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1/2 cup Kayro lite corn syrup
1/2 cup honey roasted peanuts (chopped)

In a microwave safe bowl add peanut butter chips and butter--microwave :20 seconds at a time, stirring in between, until mixture is melted and smooth. Add rice krispies to melted mixture--stir until coated. Press the mixture into a greased 9 x 13 cake pan. Place the cake pan in the freezer for 15-20 minutes or until firm. In a microwave safe bowl melt chocolate chips according to bag directions. Add corn syrup to melted chocolate--stir until mixed. Remove pan from freezer--spread melted chocolate mixture over the cereal mixture. Sprinkle the chopped peanuts over the top. Refrigerate until cold. Cut into squares or bars.

#2007 - Rice Krispie Sweet Potatoes

(by Shirley McNevich)

2 - 23oz. cans sweet potatoes (drained)
6 TBSP softened Parkay margarine
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups mini marshmallows
2 TBSP Domino's dark brown sugar (packed)
2 cups rice krispies cereal

In a mixer add drained sweet potatoes, 4 TBSP margarine, salt, cinnamon and nutmeg--beat until smooth. Remove from mixer--add 1 cup of the mini marshmallows--stir. Grease a glass baking dish. Pour the mixture evenly into the bottom of the greased dish. Spread the other 1 cup of mini marshmallows evenly over the top. Melt the other 2 TBSP of Parkay--add brown sugar to melted margarine--stir until mixed. Add rice krispies--stir until mixed. Spread the brown sugar mixture over the marshmallows. Bake at 350 degrees for 20 minutes or until hot and topping is golden brown.

#1849 - Crunch Cookies

(by Shirley McNevich)

2 cups Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 cups white sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
1 tsp. salt
4 cups rice krispies cereal
2 cups Baker's angelflake coconut
4 cups Quaker quick oats

In a mixer add Crisco, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add oats and coconut--beat. Slowly add flour--beat. Remove bowl from mixer--add rice krispies--stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#1815 - Cheese Appetizers

(by Shirley McNevich)

1 cup grated sharp cheddar cheese
2 sticks softened butter
1 cup flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 cup rice krispies cereal

In a bowl add cheddar cheese, butter, flour, salt and cayenne pepper--mix with your hands to form dough (like pie dough). Add rice krispies--mix into the dough. Roll the dough into small balls--place dough balls on greased cookie sheets, then flatten each with your thumb. Bake at 375 degrees for 10-12 minutes until lightly browned. Best to try one as a test to check baking time in your oven.

#1712 - Cheese Crispies Appetizers

(by Shirley McNevich)

8oz. grated sharp cheddar cheese
2 cups flour
1 cup melted butter
2 cups Kellogg's rice krispies cereal
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
a dash of Worcestershire sauce

In a bowl add grated cheese, flour, melted butter, rice krispies, salt, cayenne pepper, dry mustard and Worcestershire sauce--mix with your hands until mixed. Roll the mixture into walnut sized balls. Place them of greased cookie sheets and press down on the top of each with the tines of a fork to make a criss cross pattern. Bake at 350 degrees for 12-15 minutes or until lightly browned.

#1644 - Peanut Butter Nut Bars

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
1 tsp. vanilla
4 eggs
4 squares Baker's unsweetened baking chocolate
1 cup flour
1 1/2 cups chopped peanuts
1 bag mini marshmallows
1 cup Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup Rice Krispies cereal

In a mixer add butter, white sugar, eggs and vanilla--beat. Melt the baking chocolate according to box directions. Remove bowl from mixer--add melted baking chocolate and peanuts--stir just until mixed. Add flour--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30 minutes. Remove from oven--add mini marshmallows all over the top--return to oven until marshmallows melt. Remove from oven. Melt the chocolate chips according to bag directions--add peanut butter to melted chocolate--stir until smooth. Add rice krispies to peanut butter mixture--stir. Wait 10 minutes, then spread the peanut butter mixture on top of the marshmallow topping. Cool completely. Cut into squares or bars.

#1641 - Crispy Brownies

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
2 cups Rice Krispies cereal

Prepare brownie mix according to box directions (or make your own batter from scratch). When batter is ready, add the Rice Krispies--stir just until mixed. Bake according to box directions (or your recipe directions).

#1549 - Caramel Krispies

(by Shirley McNevich)

1 stick Parkay margarine
1 - 14oz. bag Kraft caramels (unwrap each caramel)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 bag campfire-sized marshmallows
2 to 3 cups crushed Rice Krispies cereal

Place Saran Wrap on a cookie sheet--set aside. Place rice krispies in a Ziploc bag--close the bag and crush them with a rolling pin. Put crushed rice krispies into a bowl. In a saucepan over low heat add Parkay--melt. Add Eagle milk--stir. Add all unwrapped caramels--turn heat to medium--stir and cook until mixture is melted and smooth. Use a toothpick to stick each marshmallow--dip each marshmallow into the caramel mixture until coated, then roll marshmallow in the crushed rice krispies. Place finished marshmallow on to the cookie sheet and remove the toothpick. Repeat with all marshmallows. Cool completely, then refrigerate.

#1541 - Coconut Rice Krispies Cookies

(by Shirley McNevich)

1 cup Crisco shortening
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
2 cups flour
2 cups rice krispies cereal
2 cups Baker's angelflake coconut

In a mixer add Crisco, white sugar, and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and baking powder--beat. Add flour slowly--beat. Remove bowl from mixer--add rice krispies and coconut--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-15 minutes. Do a test cookie to determine baking time.

#1534 - Crunchy Peanut Butter Bars

(by Shirley McNevich)

1 cup Jif crunchy style peanut butter
1/2 cup white sugar
2 eggs
2 cups rice krispies cereal
1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add peanut butter and white sugar--beat. Add eggs--beat. Remove bowl from mixer--add 1 cup of rice krispies--stir with a wooden spoon. Add second cup of rice krispies--stir with a wooden spoon. Press the mixture into a 9" square baking pan. Bake at 325 degrees for 20 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over the top. Cover the pan with foil and let it stand until chocolate chips melts. Once melted, remove the foil and spread the melted chocolate evenly with a spatula. Once cooled, cut into bars.

#1521 - Rice Krispy Chocolate Chip Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
2/3 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
3/4 cup white sugar
2 cups Rice Krispies cereal
1 - 6oz. bag Nestle's semi-sweet chocolate chips (more if you wish)

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla, salt and baking soda--beat. Add eggs--beat. Slowly add flour--beat. Remove bowl from mixer--add rice krispies and chocolate chips--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let them cool 2-3 minutes before removing from cookie sheets.

#1008 - Butterscotch Peanut Clusters

(by Shirley McNevich)

1 1/2 bags (11oz. size) Nestle's butterscotch morsels
2 tsp. vanilla
16oz. Planter's dry roasted peanuts

Line cookie sheets with wax paper--set aside. Melt butterscotch morsels in either a microwave or a double boiler (according to bag directions). Once melted, quickly add vanilla to the butterscotch and stir briskly. Add whole peanuts to the butterscotch mixture--stir carefully. Drop by heaping teaspoonfuls on to the wax paper--refrigerate. Once they have set and are cold, remove each cluster from wax paper and store them in an airtight container in the refrigerator. Variation--put in a few less peanuts and add some Kellogg's Rice Krispies in their place.

#44 - Rice Krispy Treats

(by Shirley McNevich)

1/2 stick margarine
1 - 8 oz. jar Fluff marshmallow
5 cups Rice Krispies cereal

In a 3 qt. saucepan, melt margarine on low heat and add marshmallow. Stir until all melted and smooth. Remove from stove and add Rice Krispies. Stir until all coated.

Pour in a 9 x 13 x 2 cake pan or 7 1/2 x 11 1/2 by 1 1/2 brownie pan--whichever pan you use, it must be buttered first. Take out a TBSP of mixture at a time and smoth it into the bottom of the pan using the back of the spoon. Repeat until all mixture is in pan. Let cool and cut into squares.