Rice Krispies Treats Using Corn Syrup
1 cup granulated sugar
1 cup corn syrup
1 1/2 cups Chocolate chips, butterscotch chips, or white chocolate chips
5 cups Kellogg’s Rice Krispies cereal or generic brand

Optional add ins 1 cup raisins, 1 cup finely chopped dates or 1 cup dried cranberries. Butter a 9 x 13-inch baking pan.

In a large pan on the stovetop, bring the corn syrup and sugar to a boil. Stir in the chips.

Add the rice cereal. Stir until the cereal is uniformly combined with the candy mixture. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Peanut Butter KELLOGG'S RICE KRISPIES TREATS

Ingredients:
3 tablespoons margarine or butter (diet, reduced calorie or tub
margarine is not recommended)
1 package (10 oz about 40) regular marshmallows
-or- 4 cups miniature marshmallows
-or- 1 jar (7 oz) marshmallow creme
½ cup  peanut butter
6 cups Rice Krispies

Directions:
Melt margarine in large saucepan over low heat.  Add
marshmallows and stir until completely melted.  Remove from
heat.  Stir in peanut butter, mixing until smooth.
Add Rice Krispies cereal.  Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into
13 x 9 x 2-inch pan coated with cooking spray.  Cut into 2-inch
squares when cool.  Best if served the same day.

Microwave Directions:  In a large microwave safe bowl, heat
margarine and marshmallows at HIGH for 3 minutes, stirring after
2 minutes.  Add peanut butter and stir until smooth.  Follow
steps 2 and 3 above.  Microwave cooking times may vary.
Store no more than two days in airtight container.  Makes 12
servings

Easy Pan O' S'mores



9 Honey Maid Honey Grahams, broken crosswise in half (18 squares), divided

36 Jet-Puffed Marshmallows, halved, divided

6 squares Baker's Semisweet Baking Chocolate, chopped



Preheat oven to 350° F.



Place 9 of the graham squares on bottom of 9-inch square baking pan.



Top with 36 of the marshmallow halves; sprinkle evenly with chopped

chocolate.

Cover with remaining 9 graham squares.



Arrange 4 marshmallow halves, cut sides down, on top of each graham square.



Bake 9 to 11 minutes or until marshmallows are puffed and golden brown.



Let stand 5 minutes. Cut into 18 bars with greased knife. Serve immediately.

Puffed Wheat Squares 

Butter or hard margarine ~ 1/3 cup
Corn syrup ~ 1/2 cup
Brown sugar packed ~ 2/3 cup
Cocoa ~ 2 TBS
Vanilla Flavouring ~ 1 TSP
Puffed Wheat ~ 8 cups

You will need: measuring spoons, measuring cups, a medium saucepan, a mixing spoon, a hot pad, a very large bowl, a rubber spatula and a 9x9 inch pan.

1. Combine the butter or margarine, syrup, brown sugar, cocoa and vanilla flavouring in the saucepan. Stir continually on medium heat until it starts to boil with bubbles all over the surface... Or place in a large measuring cup and microwave on high 1-2 minutes till it starts to boil stirring occasionally. Remove the saucepan to the hot pad.

2. Measure the puffed wheat into the bowl. Pour the hot chocolate mixture over the top. Use the rubber spatula to scrape the saucepan. Stir well until all of the puffed wheat is coated. Grease the pan. Turn the coated puffed wheat into the pan. Press down using the dampened spatula. Chill for about 2 hours so it will cut cleanly. Cuts into 16 or 25 squares.

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PUFFED WHEAT SQUARES

1/2 cup margarine (125 ML)
1 cup corn syrup (250 ml)
1 cup white sugar (250 ml)
1/4 cup brown sugar (60 ml)
6 heaping Tbs. cocoa (90 ml)
1 tsp. vanilla (5 ml)
10 cups puffed wheat (2.5L)
margarine for fingers

Combine margarine, corn syrup, sugars and cocoa in heavy saucepan. Bring to boil. Or place in a 4-cup glass measure and microwave on High 1-2 minutes until mixture begins to boil stirring occasionally. Remove from heat and add vanilla. Pour over puffed wheat. Mix well and press into greased 9" x 13" pan. Makes 24 squares.

Fairy Godmother Wands



Ingredients:

1/2 pound puff pastry sheets (found in the freezer section)

1/2 cup sugar

***Quick Glaze***

1/2 cup confectioners' sugar

1/2 tablespoon water



Directions:



Defrost puff pastry for 30-45 minutes at room temperature or over

night in the refrigerator. make sure it is still cool when you begin

working with it.



Sprinkle a few Tbsp. of the sugar on a clean dry work area. Roll

pastry into a rectangle about 1/4-inch thick. Add the rest of the

sugar as you roll, keeping the pastry well coated.



Turn the dough over several times so that it does not stick and so the

sugar adheres to both sides. Slide the dough onto a baking sheet and

refrigerate for 10-15 minutes.



Pre-heat oven to 375 degrees, grease baking sheets. Cut the dough into

1/2-inch strips and twist into corkscrews. Transfer to greased baking

sheets and press ends of strips to pan to keep them from unwinding.



Refrigerate the strips on baking sheets if the dough is soft. Bake in

batches in the middle of the oven for 10-12 minutes or jut until

turning golden brown. Always let the baking sheet cool before using.



Decoration Ideas: When wands are fully cooled you can decorate them by

dipping the ends in melted chocolate or brushing parts with a quick

glaze and sprinkling colored sugar on top of the glaze. Let dry on

waxed paper.



For Quick Glaze: Mix confectioners sugar with water so that it is the

consistency of honey.



This recipe for Fairy Godmother Wands serves/makes 20

Peanut Butter Fingers

(National Peanut Festival Cookie and Overall Student Winner)



1 loaf white bread

1/2 cup chopped roasted peanuts

1 12-oz. jar creamy peanut butter

1/2 cup oil

1 package chocolate candy coating



Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger size pieces. Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes. Crush crust to make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic storage bag.

Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.

Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks.