Type what you have

Ingredients

• ✓ crispy rice cereal
• peanut
• marshmallow
• peanut butter
• white chocolate

Instructions

1. 1 In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. 2 In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. 3 Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

By Patty Prymak

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ crispy rice cereal
• butter
• butterscotch chip
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
2. 2 Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
3. 3 Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
4. 4 Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
5. 5 Refrigerate bars again until the chocolate is firmed, about 10 minutes.

By peachlovehope

Ingredients

• ✓ crispy rice cereal
• butter
• cocoa powder
• sugar

Instructions

1. 1 Combine crispy rice cereal, butter, cocoa powder, and sugar in a bowl; press into the bottom of a pie plate.

By JohnnyCakes

Ingredients

• ✓ crispy rice cereal
• oat
• raisin
• brown sugar
• corn syrup
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. 3 Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

By TINAMARIES

Ingredients

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

Instructions

1. 1 Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
2. 2 In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

By Ravelle Lakin

Ingredients

• ✓ crispy rice cereal
• peanut butter
• butter
• confectioners sugar
• semisweet chocolate

Instructions

1. 1 In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

By M McRae

Ingredients

• ✓ crispy rice cereal
• sweetened condensed milk
• caramel
• margarine
• marshmallow

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Pour crispy rice cereal into a large bowl.
3. 3 Combine condensed milk, caramels, and margarine in the top of a double boiler. Cook over lightly simmering water, stirring constantly, until melted and combined, about 5 minutes.
4. 4 Working one at a time, use a wooden skewer to dip each marshmallow in hot caramel mixture. Immediately roll caramel-coated marshmallow in crispy rice cereal. Remove from the skewer and place on the prepared baking sheet.

By Lisa

Ingredients

• ✓ crispy rice cereal
• corn syrup
• sugar
• dark chocolate chip
• almond butter

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Ingredients

• ✓ crispy rice cereal
• lemon cake mix
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, cereal, melted butter, and egg in a bowl.
3. 3 Roll dough into 36 (1-inch) balls; place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown around edges, 9 to 12 minutes. Cool for 1 minute on cookie sheets before transferring cookies to a wire rack to cool completely.

By EAForsythe

Ingredients

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

Instructions

1. 1 Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
2. 2 Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
3. 3 Allow to cool before slicing bars.

By S Janssen

Ingredients

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

Instructions

1. 1 Butter a 9x13 inch baking pan.
2. 2 In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
3. 3 In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

By Debbie

Ingredients

• ✓ crispy rice cereal
• white chocolate chip
• peanut butter
• marshmallow
• peanut
• sprinkle

Instructions

1. 1 Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2. 2 Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3. 3 Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.

By Sheila

Ingredients

• ✓ crispy rice cereal
• corn syrup
• sugar
• peanut butter
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2. 2 Pour into greased 13x9-inch pan and pat into place.
3. 3 Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4. 4 Cool at least 45 minutes, or until firm. Cut into bars.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ crispy rice cereal
• white chocolate chip
• butter
• marshmallow
• vanilla extract
• cranberry

Instructions

1. 1 Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2. 2 Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3. 3 Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

By K Lea

Ingredients

• ✓ crispy rice cereal
• butter
• date
• sugar
• egg
• pecan
• coconut

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
2. 2 Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.

By heidi

Ingredients

• ✓ crispy rice cereal
• cooking spray
• caramel bit
• butter
• marshmallow

Instructions

1. 1 Coat a baking dish and a large bowl with cooking spray. Add cereal to the prepared mixing bowl; set next to stove.
2. 2 Heat caramel bits and butter in a large saucepan over low heat until melted and smooth, about 5 minutes; add marshmallows. Continue to cook mixture, stirring regularly, until marshmallows are melted and mixture is smooth, about 5 minutes. Immediately pour into center of the cereal; quickly stir until cereal completely coated.
3. 3 Spread cereal mixture into the prepared baking dish. Coat the back of a spoon with cooking spray; press cereal mixture into an even layer with back of the spoon. Let cereal mixture cool completely before cutting into squares.

By Dena Rose

Ingredients

• ✓ crispy rice cereal
• egg
• sugar
• date
• vanilla extract
• butter
• coconut

Instructions

1. 1 In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

By LANA ENKE

Ingredients

• ✓ crispy rice cereal
• oat cereal
• peanut
• milk chocolate
• corn syrup
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
2. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

By Amy Berry

Ingredients

• ✓ crispy rice cereal
• sweetened condensed milk
• coconut milk
• butter
• salt
• marshmallow
• coconut flake

Instructions

1. 1 Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
2. 2 Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
3. 3 Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
4. 4 Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

By BlipBlop Bloop

Ingredients

• ✓ crispy rice cereal
• semisweet chocolate chip
• white chocolate chip
• butterscotch chip
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ crispy rice cereal
• honey
• molasses
• peanut butter
• semisweet chocolate chip
• marshmallow
• peanut

Instructions

1. 1 In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.

By Shirley

Ingredients

• ✓ crispy rice cereal
• white sugar
• corn syrup
• water
• butter
• vanilla extract
• baking soda
• cashew

Instructions

1. 1 Grease one 10x15 inch baking pan.
2. 2 In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
3. 3 Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
4. 4 Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

By Debbie Rowe

Ingredients

• ✓ crispy rice cereal
• margarine
• white sugar
• egg
• date
• vanilla extract
• walnut
• coconut

Instructions

1. 1 Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
2. 2 Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
3. 3 Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.

By Marcy McClure Mock

Ingredients

• ✓ crispy rice cereal
• corn syrup
• brown sugar
• peanut butter
• vanilla extract
• oat
• cranberry
• coconut

Instructions

1. 1 Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
2. 2 Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

By eoliver365

Ingredients

• ✓ crispy rice cereal
• coconut
• sugar
• margarine
• egg
• pecan
• date
• vanilla extract

Instructions

1. 1 Place coconut in a shallow bowl.
2. 2 Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
3. 3 Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

By Apryl

Ingredients

• ✓ crispy rice cereal
• butter
• corn syrup
• brown sugar
• peanut butter
• chocolate fudge sauce
• corn syrup
• vanilla ice cream

Instructions

1. 1 Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
2. 2 Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
3. 3 Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
4. 4 Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
5. 5 Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

By steph414

Ingredients

• ✓ crispy rice cereal
• peanut butter
• honey
• granola
• pecan
• semisweet chocolate chip
• butterscotch chip
• graham cracker crumb

Instructions

1. 1 In a small saucepan over medium heat, melt together the peanut butter and honey, stirring frequently until warm and creamy. Remove from heat and set aside to cool.
2. 2 In a large bowl, toss together the granola, rice cereal, pecans, chocolate and butterscotch chips and graham cracker crumbs. Stir in the peanut butter mixture. Shape into balls of desired size and refrigerate until serving.

By KAH

Ingredients

• ✓ crispy rice cereal
• butter
• brown sugar
• date
• egg
• coconut
• maraschino cherry
• vanilla extract
• coconut

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Add sugar and dates to the melted butter; stir until the sugar dissolves, 1 to 2 minutes.
2. 2 Remove skillet from heat, add egg, and stir quickly to prevent the egg from cooking.
3. 3 Return skillet to medium heat and cook, stirring constantly, until the mixture comes to a full boil, 4 to 6 minutes; cook at a boil, stirring constantly, for 1 minute more.
4. 4 Remove skillet from heat. Stir rice cereal, chopped coconut, chopped cherries, and vanilla extract with the dates. Let mixture cool until beginning to firm, about 10 minutes.
5. 5 Shape mixture by rounded teaspoonful into 1-inch balls. Spread flaked coconut into a wide, shallow dish and roll balls in the coconut to coat.

By Rhonda Nyland

Ingredients

• ✓ crispy rice cereal
• butter
• brown sugar
• coconut
• pecan
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168