Peanut Butter Rice Crispy Bars--like PCMC cafeteria :)

1 Cup Sugar
1 Cup Karo Light Corn Syrup
1 Cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 Cup Semi-Sweet Chocolate Chips

Bring 1 cup sugar and 1 cup Karo Light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix until smooth.
Add to the 6 cups of Rice Krispies and mix until all the Krispies are coated well.
Put this mixture into a well greased 9X13 pan and press down evenly into the pan. Empty chips into a microwaveable bowl and microwave at 3-45 second intervals, mixing well after each 45 seconds. Mix together until smooth. (You can use a double boiler method if you prefer.) Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool.

Cereal Snack Mix

4 C Rice Chex
4 C Special K
4 C Kix
4 C Cheerios
2 C Sugar
3/4 C Light Karo syrup
1 stick margarine
1 C Whipping Cream, unwhipped

In a large bowl mix te cereals. Set aside. In a sauce pan, heat sugar, karo syrup, and margarine. Bring to a boil then add whipping cream. Stir while boiling and bring to a soft ball stage on a candy themometer. Pour over cerals and mix. Stir peridically as it cools. Store in an airtight container.

Party Yummy Chex Mix

Party Yummy Chex Mix
Sara Hooper

4 Cups Rice Chex
4 Cups Corn Chex
1 box Smore Ceral or ½ box Golden Grahams (I used Cinnamon Toast Crunch)
10 oz. Coconut
1 Can Nuts (I used Slivered almonds)
2 Cups miniature marshmallows

Combine the above ingredients in a bowl.

Over Medium heat put
1 Cup Sugar
1 Cup White Karo Syrup
¾ Cup real Butter

Stir constantly until it boils. Boil for two minutes without stirring and pour over mixture and mix and eat.

Annette's Gooey Chex Mix-Annette Proctor

Annette’s Gooey Chex Mix
Weight Watcher Points = 24,545 per handful

Combine in large bowl:

4 c. rice chex

4 c. wheat chex

1 box smore cereal or

1 box golden graham cereal

½ pkg. Mini marshmallows

½ pkg. Milk chocolate chips (optional)

½ pkg. Coconut

1½ to 2 cups slivered almonds

In saucepan, dissolve then boil for 2 minutes:

1 c. sugar

1 c. light karo syrup

¾ c. butter

Pour over mixture, coating well, spread out on wax paper to cool.