125g (1/2 cup) butter or margarine
1 cup brown sugar
pinch of salt
1 cup chopped dates
1 teaspoon vanilla essence
4 cups rice bubbles (Rice Krispies)
Grease 20 x 30cm slice tray (9×13 cake pan will work).
Place butter, sugar, salt, dates and vanilla essence into saucepan. Simmer over low heat for 5 minutes.
Place rice bubbles in large bowl. Pour butter mixture into rice bubbles and mix well.
Spread into prepared slice tray. Place into refrigerator until set then cut into squares.
Don’t wait too long or slice hardens too much to cut. Once in squares, it can be left out of fridge if you want them chewable or left in fridge for a harder chew.
* A slice in Australia is the same as a bar in the United States. Rice Bubbles are Rice Krispies. Its all part of English being full of inconsistencies. As with most Rice Bubble/Krispies recipes, this is one the kids are eager to help with. The dates really add a nice depth of flavor not provided by the traditional Rice Krispies Treats
1/4 cup butter
4 cups small marshmallows
4 cups Rice Krispies
Melt butter and marshmallows stir in Rice Krispies. Spread on bottom of 9×13 pan.
14 ounce bag caramels
1 1/4 sticks margarine
1 can sweetened condensed milk
Melt together then spread over Layer 1. Refrigerate for 1 hour then repeat Layer 1.
1 cup butter
1 cup brown sugar
1/4 teaspoon almond or vanilla flavoring
1 package (10 oz) soda crackers
Semisweet chocolate chips
Melt butter, add brown sugar and almond flavoring, boil mixture for 3 minutes.
Put soda crackers in single layer on bottom 9×13 pan. Pour brown sugar and butter mix over. Bake at 325 degrees for 10 minutes.
Wait till it stops bubbling then add 2/3 cup chocolate chips, wait till chips are melted and ready to frost then spread and top with chopped nuts.
1 bag of chocolate chips
1 cup peanut butter (extra crunchy)
Microwave until melted.
3 cups small marshmallows
3/4 cup peanuts
Mix together gently and fill pan. You can line pan with foil.
Preheat oven to 350′.
In a 9×13 pan put 1/2 cup butter and let melt in oven.
Take out and add 1 1/2 cup graham cracker crumbs.
Add: 1 14 ounce can sweetened condensed milk
1 1/2 cup coconut
1 cup chopped nuts
16 ounce chocolate chips
16 ounce butterscotch chips.
Bake for 25 to 30 minutes.
Let cool and eat ’em up! Yum! Yum!
These are the Best !! Worth the hassle.
2 cups Hershey’s semi-sweet chocolate chips
¼ cup butter or margarine
2 tablespoons shortening
6 cups of miniature marshmallows
½ cup chopped nuts (any kind)
Place chocolate chips, butter and shortening in large micro-proof bowl. Microwave at medium (50%) for 5 to 7 minutes or until chips are softened and mixture is melted and smoothed when stirred. Add marshmallows and nuts; blend well. Spread evenly on buttered 8-inch pan. Cover; chill until firm. Cut into 2-inch squares.
1/2 cup sugar
1/2 cup white corn syrup
3/4 cup peanut butter
3 cups Special K or Rick Krispies cereal
6 ounces chocolate chips
6 ounces butterscotch chips
In saucepan, bring sugar and corn syrup to a boil. Mix in peanut butter while still hot. Mix in cereal and spread in a greased 9×13 pan.
Boil water in one pan and then put the chocolate and butterscotch chips in a pan that can be placed over the first pan so that the ingredients are melted by using steam rather than direct heat (double boiler) OR chocolate can be melted gently in the microwave. Spread the melted chocolate and butterscotch combination over the top. Cool then cut into bars. Do not refrigerate!
This is one of Mandi’s favorites. Nancy said it’s one of Alan’s favorites too. Seriously, they are so good I was tempted to put it in the cookbook twice.