Type what you have

Ingredients

• ✓ rice cereal
• sugar
• peanut butter
• corn syrup
• butter

Instructions

1. 1 In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
2. 2 Combine warm peanut butter mixture with crisp rice cereal.
3. 3 Grease well a 9x13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

By April

Ingredients

• ✓ rice cereal
• peanut butter
• butter
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Melt peanut butter and butter together in a medium saucepan over low heat; stir often.
2. 2 Mix confectioners' sugar and cereal together in a large bowl until well combined. Pour in peanut butter mixture and stir until well combined; mixture will be crumbly but will hold together when pressed.
3. 3 Form into 1-inch balls; place on parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm, 3 hours to overnight.
4. 4 Melt chocolate in a double boiler over low heat.
5. 5 Place 1 peanut butter ball into chocolate; use 2 forks to roll in mixture to coat. Let excess chocolate drip back into the pot; place on a wire rack set over parchment paper. Repeat with remaining peanut butter balls.
6. 6 Refrigerate until firm before serving.

By Nancy Puig

Ingredients

• ✓ rice cereal
• cooking spray
• butter
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Melt butter in a large saucepan over low heat. Stir in vanilla. Add marshmallows; cook and stir until marshmallows are melted. Add cereal; stir to coat, then quickly transfer mixture to the prepared dish. Use a sheet of waxed paper to press mixture evenly into the dish.
3. 3 Let set for 2 to 3 hours before cutting into 24 squares.

By SHECOOKS2

Ingredients

• ✓ rice cereal
• corn cereal
• pecan
• almond
• brown sugar
• butter
• corn syrup

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2. 2 Mix cereal, pecans, and almonds together in a large bowl.
3. 3 Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.
4. 4 Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto parchment paper to cool. Store in airtight containers for up to 2 weeks.

By BOBBI POTE

Ingredients

• ✓ rice cereal
• corn cereal
• pecan
• almond
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan and 2 baking sheets; set baking sheets aside.
2. 2 Combine corn-rice cereal, pecans, and almonds in the prepared roasting pan.
3. 3 Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Off heat, stir in vanilla extract.
4. 4 Drizzle syrup over cereal mixture; toss to coat.
5. 5 Bake in the preheated oven for 30 minutes; stir and continue baking 30 minutes more. Spread cereal mixture in a single layer on the prepared baking sheets, separating any large chunks with 2 forks; cool.

By JOFOSTER

Ingredients

• ✓ rice cereal
• butter
• peanut butter
• corn syrup
• sugar
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 Gather all ingredients. Generously butter a 9x13-inch baking pan; set aside.
2. 2 Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove pot from the heat.
3. 3 Stir in rice cereal until well combined.
4. 4 Transfer mixture into the prepared pan and pat it down with buttered hands.
5. 5 Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth.
6. 6 Spread over top of bars.
7. 7 Cool completely, about 20 minutes, before cutting into 24 squares.

By WALLEYE

Ingredients

• ✓ rice cereal
• butter
• date
• white sugar
• egg yolk
• pecan
• vanilla extract

Instructions

1. 1 Stir butter, dates, sugar, and egg yolks together in a saucepan over medium heat; bring to a boil. Cook for 2 minutes, then remove from the heat.
2. 2 Stir in rice cereal, pecans, and vanilla. Let rest until cool enough to handle, 5 to 10 minutes. Roll cooled mixture into 24 small balls. Roll each ball in confectioners' sugar.

By Barbara Keiner

Ingredients

• ✓ rice cereal
• cheddar cheese
• butter
• all-purpose flour
• salt
• worcestershire sauce
• garlic powder
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
3. 3 Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

By Jan

Ingredients

• ✓ rice cereal
• date
• butter
• egg
• sugar
• salt
• vanilla extract
• walnut
• coconut
• confectioners sugar

Instructions

1. 1 Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt, and vanilla. Cook over low heat stirring constantly until thick and well blended.
2. 2 Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
3. 3 Chill. Put, by teaspoonful, on cookie sheet. Chill again. When cold, roll in crisp rice crumb and coconut mixture or powdered sugar.

By LG Burnett

Ingredients

• ✓ rice cereal
• sesame seed
• sunflower seed
• salt
• date
• raisin
• apricot
• cherry
• semisweet chocolate chip
• rolled oat
• peanut butter
• corn syrup
• sugar
• powdered milk
• vanilla extract
• almond extract

Instructions

1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Ingredients

• ✓ rice cereal
• butter
• vegetable oil
• brown sugar
• sugar
• egg
• vanilla extract
• cream of tartar
• baking soda
• salt
• all-purpose flour
• oat
• coconut
• semisweet chocolate chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, oil, brown sugar, white sugar, egg, vanilla, cream of tartar, baking soda, and salt together in a large bowl until smooth; stir in flour, crisp cereal, oats, coconut, and chocolate chips to form a dough.
3. 3 Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Press cookies down with a glass which has been buttered and dipped in sugar.
4. 4 Bake cookies in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Beth

Ingredients

• ✓ rice cereal
• butter
• brown sugar
• almond extract
• egg
• rice flour
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
3. 3 Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

By BEULAH M. SCHOTT

Ingredients

• ✓ rice cereal
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• butterscotch chip

Instructions

1. 1 In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
2. 2 Drop by heaping tablespoon onto greased cookie sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

By Barb

Ingredients

• ✓ rice cereal
• butter
• worcestershire sauce
• garlic powder
• seasoned salt
• pumpkin seed
• pretzel stick
• goldfish cracker

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats.
2. 2 Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.

By MOMFISH

Ingredients

• ✓ rice cereal
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• egg
• vanilla extract
• semisweet chocolate chip
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine the flour, baking soda, and salt. Set aside.
3. 3 In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
4. 4 Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By Kiki

Ingredients

• ✓ rice cereal
• bread
• onion
• corn
• cream style corn
• milk
• sugar
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
3. 3 Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.

By Hockeymom214

Ingredients

• ✓ rice cereal
• peanut butter
• brown sugar
• honey
• vanilla extract
• cocoa powder
• rolled oat
• coconut
• sesame seed
• sunflower seed

Instructions

1. 1 In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
2. 2 In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.

By LIFESDISASTER

Ingredients

• ✓ rice cereal
• butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• baking powder
• vanilla extract
• rolled oat
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the butter, sugar and egg until smooth and creamy.
3. 3 Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. Mix until combined.
4. 4 Drop by heaping teaspoons onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned around the edges.

By Barb

Ingredients

• ✓ rice cereal
• speculoos cookie
• white chocolate melting wafer
• oat cereal
• corn cereal
• jelly bird egg
• milk chocolate candy kiss
• chocolate wafer cookie
• mini jelly bird egg

Instructions

1. 1 Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
2. 2 Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
3. 3 Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
4. 4 Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
5. 5 Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

By Yoly

Ingredients

• ✓ rice cereal
• all-purpose flour
• coconut
• baking soda
• shortening
• salt
• sugar
• baking powder
• brown sugar
• rolled oat
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream shortening, add sugar gradually. Add eggs and vanilla; beat until light and fluffy.
3. 3 Sift flour, baking soda, salt, and baking powder together and mix with the first mixture. Add oatmeal, rice cereal, and coconut. Mix well.
4. 4 Drop by tablespoons on slightly greased cookie sheet and bake for 12 minutes.

By Karen Davenport

Ingredients

• ✓ rice cereal
• butter
• brown sugar
• sugar
• egg
• cream of tartar
• oat
• vegetable oil
• semisweet chocolate chip
• baking soda
• salt
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix all ingredients. Drop by teaspoonfuls onto ungreased cookie sheets.
3. 3 Bake until lightly brown.

By J Clark

Ingredients

• ✓ rice cereal
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• oat
• coconut
• peanut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, one at a time, then stir in vanilla. Sift together flour, baking soda, baking powder, and salt; stir into creamed mixture. Gently stir in oatmeal, coconut, rice cereal, and chopped peanuts.
3. 3 Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

By Juanita

Ingredients

• ✓ rice cereal
• sugar
• brown sugar
• vegetable oil
• butter
• egg
• all-purpose flour
• baking soda
• salt
• cream of tartar
• vanilla extract
• coconut
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Mix together the sugars, oil, butter and egg.
2. 2 Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla
3. 3 Stir in cereal, coconut, oatmeal, and chocolate chips.
4. 4 Chill for at least an hour.
5. 5 Preheat oven to 350 degrees F (180 degrees C).
6. 6 Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.

By P Lorenz

Ingredients

• ✓ rice cereal
• butter
• brown sugar
• sugar
• egg
• cream of tartar
• rolled oat
• coconut
• vegetable oil
• vanilla extract
• all-purpose flour
• salt
• baking soda
• semisweet chocolate chip

Instructions

1. 1 In a large bowl, cream together the butter or margarine with the sugars. Beat in the egg.
2. 2 Add in the cream of tartar, oats, coconut, vegetable oil and vanilla. Sift together the flour, salt and baking soda and add to the mixture. Stir in crisp rice cereal and chocolate chips.
3. 3 Drop by teaspoon on greased baking sheets. Bake in a 350 degree F (175 degree C) oven for 12 minutes.

By Jackie Adams

Ingredients

• ✓ rice cereal
• butter
• sugar
• brown sugar
• all-purpose flour
• vegetable oil
• rolled oat
• coconut
• egg
• vanilla extract
• baking soda
• cream of tartar
• salt
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter, white sugar, and brown sugar in a large mixing bowl until creamy. Mix in flour and oil until combined. Add oats, rice cereal, coconut, eggs, vanilla, baking soda, cream of tartar, and salt; mix until well blended. Mix in walnuts and chocolate chips. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Peg

Ingredients

• ✓ rice cereal
• all-purpose flour
• brown sugar
• baking powder
• salt
• baking soda
• butter
• vanilla extract
• egg yolk
• miniature marshmallow
• corn syrup
• butter
• vanilla extract
• peanut butter chips
• peanut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
3. 3 Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
4. 4 Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
5. 5 To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

By Diane