Peanutbuttercerealbars Recipes

Steps:

• Measure cereal into large bowl. Set aside.
• Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
• Add peanut butter to sugar/syrup mixture and stir well.
• Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
• Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
• After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
• Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.

Steps:

• In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
• Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a large bowl, combine the cereal and nuts; set aside. In a microwave-safe 1-qt. bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 20-40 seconds. Stir and cook 3-5 minutes longer or until sugar is dissolved., Stir in peanut butter and vanilla until smooth. Pour sugar mixture over cereal and nuts; stir to coat. Press into the prepared pan. Refrigerate until set., Using foil, lift out of pan. Discard foil; cut into bars.

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs, sugar and butter until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Microwave 8 oz. white chocolate and peanut butter in medium microwaveable bowl on HIGH 2 min. or until completely melted, stirring after each minute. Whisk in marshmallow creme; carefully spread over crust.
• Place semi-sweet chocolate and remaining white chocolate in microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until chocolates are completely melted and mixture is well blended, stirring after 1 min. Spread over peanut butter layer. Refrigerate 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Combine sugars and butter.
• Add peanut butter and vanilla.
• Mix in eggs.
• Add flour, baking soda, salt and oatmeal.
• Bake in a 9 X 13 inch pan for 35 to 40 minutes.
• Cool.
• Melt chocolate chips and spread on bars.
• Enjoy.

Steps:

• Butter bottom and sides of 9- or 8-inch square pan.
• In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat.
• Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand at least 1 hour until firm. For bars, cut into 3 rows by 4 rows. Store loosely covered.

Steps:

• Spray 13x9-inch pan with cooking spray. In large bowl, mix cereals; set aside.
• In 2-quart saucepan, cook remaining ingredients over low heat, stirring constantly, until marshmallows are melted. Pour over cereal mixture; mix well.
• Using sprayed rubber scraper, press mixture into pan. Cool slightly. For bars, cut into 6 rows by 4 rows.