Crispy Fudge Treats Recipes

Steps:

• Combine milk chocolate chips, butter, and corn syrup.
• Melt over low heat until smooth.
• Remove from heat.
• Stir in vanilla and sugar.
• Add Rice Krispies, mixing lightly until well coated.
• Spread in buttered 13x9-inch pan.
• Chill until firm.
• Cut into squares.
• Store in refrigerator.

Steps:

• In a large bowl, combine cereal and sugar; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture; toss to coat., Spoon into a greased 13-in. x 9-in. pan. Refrigerate for 30 minutes; cut into squares. Store in the refrigerator.

Steps:

• Combine the cereal and sugar in a large bowl an set aside.
• Place chocolate chips in a 1-qt microwave-safe dish.
• Microwave uncovered, on high for about 1 minute; stir gently until smooth.
• Stir in vanilla.
• Pour over cereal mixture and mix well.
• Spoon into a greased 9x13 baking pan.
• (Make sure pan is at least 2 in. deep.) Refrigerate for at least 30 minutes, then cut into squares.

Steps:

• Melt butterscotch chips and peanut butter over very low heat, stirring constantly until well blended.
• Remove from heat, then stir in Rice Krispies until well coated.
• Press half of Rice Krispy mixture into buttered 8x8 pan and chill in refrigerator.
• Combine water, chocolate chips, powdered sugar, and butter and melt until well blended using a double boiler or a mixing bowl atop a saucepan of boiling water.
• Spread chocolate mixture evenly atop chilled Rice Krispy mixture, lightly press into place, then chill in refrigerator.
• Spread remaining Rice Krispy mixture atop chilled chocolate layer, then chill again.
• Remove from refrigerator and cut into squares.

Steps:

• Combine cereal and sugar in a large bowl; set aside. Place chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture and mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.

Steps:

• Grease a 9x13 inch baking dish.
• In a medium bowl, stir together the crisp rice cereal, brown sugar, flake coconut, mixed nuts, and melted margarine. Place half of the crisp rice mixture in the bottom of the prepared baking dish.
• Cut the block of ice cream into 3/4 inch slices and arrange in baking dish, covering all of the crisp rice mixture. Sprinkle remaining crisp rice mixture over the top of the ice cream and gently press. Place baking dish in the freezer 15 minutes, or until set. Keep frozen until ready to serve. (Bars can be kept covered, in the freezer for 2 weeks.) Cut into squares and serve with thawed strawberries.

Steps:

• Combine cereal and sugar in a large bowl; set aside. Place chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture and mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.