#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3684 - Marshmallow Pecan Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 cups Quaker quick oats
1 1/4 cups Rice Krispies cereal
1 or 2 cups milk chocolate chunks + extra for melting
1 cup chopped pecans
1 cup mini marshmallows

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, cereal, chocolate chunks, chopped pecans and marshmallows--stir with a wooden spoon. Cover and refrigerate batter for 1 hour. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-12 minutes. Cool slightly before removing from cookie sheets and placing on paper towels to cool. Optional: melt some extra chocolate chunks and drizzle the melted chocolate on top of the cooled cookies.

#3665 - Crispy Peanut Butter Treats

(by Shirley McNevich)

1/3 cup Domino's dark brown sugar (packed)
1/4 cup Jif creamy peanut butter
1/4 cup honey
4 TBSP softened butter
2 cups Quaker quick oats
2/3 cups Rice Krispies cereal
3/4 cup Reese's peanut butter baking chips
1 cup Reese's Pieces candies

In a saucepan over medium low heat add the brown sugar, peanut butter, butter and honey--cook/stir until boiling. Once boiling, cook 2-3 minutes longer or until sugar dissolves and mixture is smooth. Remove from heat--add oats and Rice Krispies--stir to coat. Cool the mixture for 5 minutes. Add 1 cup of the peanut butter chips--stir to mix. Line an 8 x 8 cake pan with foil. Press the mixture into the foil lined pan. Spread the other 1/2 cup of peanut butter chips and all of the Reese's pieces evenly over the top. Use the bottom of a heavy drinking glass (or the back side of a large spoon) to press down the mixture all over the top so the candy gets pressed into the bottom mixture. Cool completely, then cut into squares or bars.

#3568 - Frozen Peanut Butter Cheesecake

(by Shirley McNevich)

1/3 cup butter
1 cup Nestle's semi-sweet chocolate bits
2 1/2 cups Rice Krispies cereal
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. can Eagle brand sweetened condensed milk
3/4 cup Jif smooth peanut butter
1 tsp. vanilla
1 cup whipped cream OR Cool Whip
ice cream fudge topping

In a saucepan add butter and chocolate chips--cook/stir over low heat until melted. Remove from heat--add Rice Krispies--stir well. Press the mixture into the bottom of a greased 9 x 13 cake pan, then refrigerate the crust for 1 hour. In a mixer add cream cheese--beat. Slowly add Eagle milk--beat. Add peanut butter and vanilla--beat. Remove from mixer--add whipped cream OR Cool Whip--stir well. Spread batter over the refrigerated crust. Drizzle the top with fudge topping. Cover and freeze for 4-6 hours. Keep frozen.

#3565 - Crispy Ice Cream Pie

(by Shirley McNevich)

1/2 gallon good quality vanilla ice cream (softened)
2 heaping cups Rice Krispies cereal
1/2 cup Kayro clear corn syrup
1/3 cup + 1/2 cup Jif smooth peanut butter

In a bowl add 1/3 cup peanut butter, corn syrup and Rice Krispies--stir with a wooden spoon to mix. Press the mixture into the bottom and up the sides of 2 - 8" pie plates. In a bowl add a few scoops of softened ice cream at a time--mash/mix with a spoon until smooth. Keep adding remaining ice cream and mashing it/stirring it until all of the ice cream is smooth and creamy. Add 1/2 cup of peanut butter--stir until well mixed. Spread half of the ice cream mixture into each of the pie plates. Freeze both pies until firm.

#3500 - Butterscotch Chocolate Krispie Squares

(by Shirley McNevich)

1 - 12oz. bag Nestle's butterscotch chips
2 - 12oz. bags Nestle's MILK chocolate chips
4 cups Rice Krispies cereal

In a microwave safe bowl add all of the butterscotch chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Add all of the Rice Krispies and 1 cup of the milk chocolate chips to the melted butterscotch mixture--stir to mix. Spread the mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add all of the remaining milk chocolate chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Spread the melted milk chocolate mixture all over the top of the Rice Krispies mixture. Cool to room temperature, then refrigerate until cold. Cut into squares.

#3061 - Double Chocolate Bars

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/2 cup chopped pecans
2 TBSP Hershey's cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Topping: 2 cups mini marshmallows; 1 cup Nestle's semi-sweet chocolate bits; 1 1/2 cups Kellogg's rice krispies cereal; 1 cup Jif peanut butter

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, salt and cocoa--beat. Add chopped pecans--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. As soon as you take it out of the oven, spread the mini marshmallows evenly over the top. Return it to oven and bake 3-5 minutes longer or until marshmallows are melted. Remove from oven and cool to room temperature. While it's cooling, in a saucepan over low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add the rice krispies--stir to mix. Spread the whole rice krispies mixture over the top of the cooled mixture. Cool completely, then refrigerate until cold. Cut into bars or squares.

#2922 - Krispy Marshmallow Bars

(by Shirley McNevich)

1 box Duncan Hines chewy fudge brownie mix
1 - 10.5oz. bag mini marshmallows
1 1/2 cups Nestle's semi-sweet chocolate bits
1 cup Jif creamy peanut butter
1 TBSP butter
1 1/2 cups rice krispies cereal

Prepare brownies according to box directions, baking them in a 9 x 13 cake pan. Remove from oven--spread all of the mini marshmallows over the hot brownies. Return to oven and bake 3 minutes longer so marshamallows will melt. Remove from oven and set aside. In a saucepan over low heat add chocolate bits, peanut butter and butter--cook/stir until melted and smooth. Remove from heat--add rice krispies cereal--mix well. Spread the hot mixture all over the marshmallow layer. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#2456 - Rice Krispie Drops

(by Shirley McNevich)

1 bag Nestle's white chocolate chips
1 cup Jif peanut butter
1 cup mini marshmallows
2 cups Rice Krispies cereal

Melt white chocolate chips according to bag directions. Add peanut butter, mini marshmallows and rice krispies to the melted white chocolate--stir well until mixed. Place cupcake liners into muffin tins. Place a heaping teaspoonful of the white chocolate mixture into each cupcake liner. Cool to room temperature. Refrigerate until hardened.

#2389 - Peanut Butter Crunchies

(by Shirley McNevich)

3/4 cup Kayro clear corn syrup
3/4 cup Domino's dark brown sugar (packed)
3/4 cup Jif peanut butter
6 cups rice krispies cereal

In a saucepan over medium heat add corn syrup and brown sugar - cook/stir until boiling. Remove from heat--add peanut butter--stir until well mixed. Add rice krispies - stir until mixed. Press the mixture into a buttered 8 x 8 cake pan. Cool completely. Cut into squares.