Milky Way Crispy Bars Recipes

Steps:

• 1. Spray a 8x8 dish with non stick spray. Place the crispy cereal in a heat proof bowl and set aside. Chop candy bars into pieces
• 2. Put butter and candy bar pieces into a small saucepan over low heat. Mix the butter and candy until melted and blended. The mixture should be creamy and smooth. Do not turn up the heat or you will scorch the chocolate. Remove from heat.
• 3. Pour 3/4 of the melted chocolate and butter mixture over the cereal and stir with 2 large spoons to coat adding the remaining chocolate after the first initial one or two stirs. Stir until you get as many cereal pieces coated as possible.
• 4. Evenly press mixture into your prepared pan. Let cool. Cut into pieces and enjoy

Steps:

• In a large microwave bowl, melt candy bars and 1/2 cup butter, stirring occasionally, until smooth.
• Remove from microwave and stir in cereal until well blended.
• Press mixture into a buttered or sprayed 7x11 inch pan.
• In a small saucepan melt chocolate chips and remaining 1/4 cup butter, stirring until smooth.
• Remove from heat and spread over the top of the bars.
• Refrigerate for 1 hour or until firm.
• Cut in squares to serve.

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Steps:

• Melt the butter and Milky Ways together in a heavy saucepan, stirring constantly over low heat until the mixture is completely melted and smooth.
• Remove pan from heat; beat in the vanilla and powdered sugar until of spreading consistency.
• Spread on warm cake, cupcakes, cookies, or brownies while the frosting is warm and pliable.

Steps:

• Bring syrup and sugar to just shy of a rolling boil.
• Remove from heat and add peanut butter.
• Stir until well blended.
• Pour over rice crispies and mix well.
• Pat into a 9x13 inch pan.
• Frost with melted chocolate and caramel chips that have been mixed together.
• Cool and cut.
• Tips: Put the rice crispies in a large pan (a canner?) that you have greased before adding the peanut butter mixture.
• Also put some butter on your fingers before patting the mixture into the cake pan.