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Not to toot my own horn, but, these are so awesome that every time I give them to someone I get a recipe request as soon as they run out, which takes 1/2 a day for an 8"x8" (16, 2" squares) pan and a full day for a 9"x13 pan (32, 2" squares). I have it on good authority that if you are making these ahead of time for any occasion HIDE THEM or they will be GONE come the big day. I'm giving you both recipes, lg & small :0 the directions are the same for both, so they are posted at the very bottom:)
Large Recipe for 9x 13 pan:
Wet Ingredients:
2 cups Kraft smooth peanut butter
1/4 cup butter/margarine (to grease pans)
9 cups (YES I SAID 9 cups) mini marshmallows
1 Tbsp Vanilla extract 100% pure
1 cup chocolate chippits
1 cup butterscotch chippits
Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
3 cups rice krispies
3 cups frosted flakes
3 cups rolled oats (quick cooking NOT instant)
1 cup raisins
1 cup walnuts chopped
1 cup coconut shredded
Small recipe for the 8x8 square pan
Wet Ingredients:
1 cup kraft smooth peanut butter
3 cups mini marshmallows
1 Tsp vanilla extract 100% pure
1/2 cup butterscotch chippits
1/2 cup chocolate chippits
Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
1 cup rice krispies
1 cup frosted flakes
1 cup rolled oats (quick cooking NOT instant)
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup coconut shredded
Directions:
1. Melt peanut butter in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.
2. Add dry ingredients & mix constantly to evenly blend & coat everything:)
3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.
Large Recipe for 9x 13 pan:
Wet Ingredients:
2 cups Kraft smooth peanut butter
1/4 cup butter/margarine (to grease pans)
9 cups (YES I SAID 9 cups) mini marshmallows
1 Tbsp Vanilla extract 100% pure
1 cup chocolate chippits
1 cup butterscotch chippits
Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
3 cups rice krispies
3 cups frosted flakes
3 cups rolled oats (quick cooking NOT instant)
1 cup raisins
1 cup walnuts chopped
1 cup coconut shredded
Small recipe for the 8x8 square pan
Wet Ingredients:
1 cup kraft smooth peanut butter
3 cups mini marshmallows
1 Tsp vanilla extract 100% pure
1/2 cup butterscotch chippits
1/2 cup chocolate chippits
Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
1 cup rice krispies
1 cup frosted flakes
1 cup rolled oats (quick cooking NOT instant)
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup coconut shredded
Directions:
1. Melt peanut butter in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.
2. Add dry ingredients & mix constantly to evenly blend & coat everything:)
3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.
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