- 1 ½ cups Wheaties
- 1 cup Multi Grain Cheerios
- ½ cup unsalted dry roasted peanuts
- ½ cup chopped dried mixed fruit
- ⅓ cup brown sugar
- ⅓ cup honey
- 3 T peanut butter
In a bowl, combine cereals, peanuts and mixed fruit. In a small saucepan, combine brown sugar, honey and peanut butter. Cook and stir until brown sugar and peanut butter are melted and mixture is smooth. Pour over the cereal mixture; gently stir to coat evenly.
Allow to chill. Transfer to an 8″ square dish coated with nonstick cooking spray; gently press down. Cut into bars. Store in the refrigerator.
From Taste of Home: Guilt-Free Cooking
- 1 cup oatmeal
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 cup coconut flakes
- 1/2 cup ground flaxseed
- 1/2 cup mini chocolate chips
- 1 tsp vanilla
Mix everything in bowl until thoroughly mixed. Let chill in fridge about 30 minutes. Once chilled, roll into balls. Store in airtight container and keep refrigerated for up to one week.
I had previously been using a recipe that called for butter, but I found the ratio of peanut butter and chocolate in this one perfection!
- 1 cup chocolate chips
- ¼ cup peanut butter
- ½ cup peanuts, optional
- 6 cups Rice Chex
- 1+ cups powdered sugar
Melt chocolate chips and peanut butter together. If using, stir in peanuts. Add cereal and stir until well-coated. Coat with powdered sugar.
- 2 lbs white almond bark
- 1 cup peanut butter, either kind
- 3 cups Rice Krispies, more!
- 2 cups dry roasted peanuts
- 3 cups marshmallows
Melt bark in oven at 200° for 20 minutes. A fairly large pan is needed, like a roaster. Stir in peanut butter. Add other ingredients and mix together. Drop by spoonful on wax paper.
- 1 pkg almond bark, white or chocolate
- 12 oz milk chocolate chips
- 12 oz dark chocolate chips
- 24 oz salted peanuts
Melt almond bark and both chocolate chips. Mix in peanuts. Spoon on wax paper and let cool.
Possibly one of the easiest recipes ever, but so delicious!
- 1 bag chocolate chips
- 1 bag butterscotch chips
- 1 bag chow mein noodles
Melt chips. Stir in chow mein noodles. Drop by tablespoonfuls onto wax paper and let cool.
Why have Rice Krispies any other way?
- ½ cup sugar
- ½ cup Karo
- 1 tsp vanilla
- ¾ cup peanut butter
- 3 cups Rice Krispies
- ¼ bag chocolate chips
- ¼ bag butterscotch chips
Boil sugar and Karo for 30 seconds. Don’t over-boil! Add vanilla, peanut butter and Rice Krispies. Put in pan. Melt chocolate and butterscotch chips (maybe not that much). Pour over top. Keep in refrigerator. Take about 30 minutes before eating or else too hard.
If only this “salad” was healthy…
- 2 boxes instant vanilla pudding
- 2 cups milk
- 12 ounces Cool Whip
- 6 Snicker bars
- 6 small Granny Smith apples, or 3 large (be sure to use this kind only!)
Mix pudding with milk – don’t follow box instructions. Fold in Cool Whip. Cut apples and Snickers into chunks; add to pudding mixture. Chill and serve.
- 2 cups sugar
- ½ cup milk
- ½ cup butter or margarine
- 2 oz baking chocolate, or 6 T cocoa and 2 T shortening
- 2 cups coconut
- 1 tsp vanilla
- 3 cups quick rolled oats
- ½ cup crunchy peanut butter
Combine sugar, milk, butter, and baking chocolate in saucepan and bring to boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat. Stir in coconut, vanilla, oats, and peanut butter. Drop from a tablespoon onto greased baking sheet and chill 1 hour.
Amazing – very rich!
- 1 pkg Oreos, crushed
- 8 oz cream cheese, softened
- 1 pkg white almond bark, melted
- candy canes, chopped, optional
In medium bowl, combine Oreos and cream cheese. Form 1” balls and dip in almond bark. Place on wax paper. Sprinkle with candy canes, if using. Keep refrigerated.