15-Minute Cookie
    Almond Dream Bars
    Almond Nougat Bars
    Angel Delights
    Boiled Oatmeal Cookie
    Butter Crunch Clusters
    Butterfinger Bars
    Butterscotch Bars
    Butterscotch Bars 2
    Caramel Chews
    Caramel Nut Cookies
    Caramel Oat Patties
    Caramel Rice Krispie Bars
    Caramel Snookies
    Caramel-Apple Cereal Bars
    Cherry Date Skillet Cookies
    Chewy Granola Bars
    Chicken Dinner Bars
    Choco-Cream Hazelnut Balls
    Choco-Scotch Clusters
    Chocolate Bird Nests
    Chocolate Date Nut Log
    Chocolate Frangos
    Chocolate Layer Cookies
    Chocolate Peppermint Ritz
    Chocolate S'mores
    Chocolate Scotcheroos
    Chocolate Spiders Cookies
    Chocolate Waffle Cookies
    Chocolate-Brandy Balls
    Chocolate-Caramel Crunches
    Chocolate-Peanut Butter No-Bakes
    Church Windows
    Club House Bars
    Cocoa Dusted Sugar Balls
    Coconut Bars
    Cornflake Wreaths
    Cow Pies
    Creme De Cacao Balls
    Creme De Menthe Bars
    Crisp Chocolate Bars
    Crispy Chocolate Log
    Crunchy No-Bake Cookies
    Crunchy Skillet Cookies
    Crunchy Trail Mix Bars
    Date Balls
    Date Cookies
    Date Nut Crisps
    Date Rum Balls
    Date-Nut Balls
    Dinosaur Food
    Easy No-bake Praline Cookies
    Flip-Flop Bars
    Fudge Cookies
    Fudge Meltaways
    Fudge Truffles
    Fudgy Layer Squares
    Golden Cereal-Nut Clusters
    Goldfish Drops
    Graham Cracker Cookies
    Graham Cracker Drops
    Graham Cracker Log
    Granola Cookies
    Hamburger Cookies
    Haystacks
    Health Cookies
    Hockey Puck Peanut Butter Sandwiches
    Holiday Citrus Log
    Honey Balls
    Indoor S'mores
    Krispy Indian Corn
    Life-Saving Cookies
    Magic Meringues
    Make-Ahead S'mores
    Marshmallow Cookies
    Marshmallow Graham Cracker Date Roll
    Mini Cookie Pizzas
    Minted Refrigerator Squares
    Monkey Business
    Nilla S'mores
    No-Bake Apricot Balls
    No-Bake Brownie Bites
    No-Bake Brownies
    No-Bake Butterscotch Snack Bars
    No-Bake Butterscotchies
    No-Bake Caramel Cookies
    No-Bake Chocolate Bars
    No-bake Chocolate Cookies
    No-Bake Chocolate Drops
    No-Bake Chocolate-Lemon Chews
    No-Bake Chocolate-Marshmallow Cookies
    No-Bake Chocolate-Peanut Bars
    No-Bake Chocolate-Peanut Butter Yums
    No-Bake Cookies
    No-Bake Cracker Bars
    No-Bake Date Delights
    No-Bake Fruit and Honey Bars
    No-Bake Fudge Brownies
    No-Bake Fudge Nougats
    No-Bake Honey Bars
    No-Bake Honey Crispies
    No-Bake Honey-Butterscotch Bars
    No-Bake Honey-Oat Bars
    No-Bake Kit Kat Bars
    No-Bake Layers
    No-Bake Oatmeal Cookies
    No-Bake Oatmeal Dandies
    No-Bake Orange Balls
    No-Bake Orange Buttercream Squares
    No-Bake Peanut Butter Bars
    No-Bake Peanut Butter Squares
    No-Bake Peanut-Oatmeal Cookies
    No-Bake S'mores
    No-Bake Yummy Bars
    Nut Goody Bars
    O'Henry Bars
    O'Henry Bars 2
    Oaty-Oat Squares
    Orange Balls
    Orange Sweet Melts
    Peanut Butter and Chocolate Puffs
    Peanut Butter Bars
    Peanut Butter Crunchies
    Peanut Butter Cup Bars
    Peanut Butter Rice Krispie Bars
    Peanut Butter Surprises
    Peanut Butter-Marshmallow Treats
    Peanut Crunch Bars
    Pebbles Easter Nests
    Poppin' Cereal Bars
    Presto Peanut Bars
    Puddingwiches
    Quick-Energy Pickups
    Raisin Peanut Bars
    Refrigerator Fruit Cookies
    Rice Krispies Treats
    S'more Clusters
    S'mores
    S'mores Treats
    Skillet Cookies
    Skillet Fudge Bars
    Snowball Surprises
    Special K Bars
    Sticks and Stones Cookies
    Strawberry Cookies
    Strawberry Squares
    Summer Snowballs
    Tallahassee Date Balls
    Trail Bars
    Trutti Frutti Easter Eggs
    Turkey Cookies
    Vanilla Wafer Cookies
    Vanilla Wafer Mushrooms
    Vanilla Waffle Cookies
    Witches' Hats
    Yankee Noodle Dandies

  

NO-BAKE COOKIES
Not every cookie in the world is baked. Some very traditional and popular cookies are made on the stove top. Keep in mind that back in the old days, firing up the oven was a big deal, and to heat the oven to make a batch of cookies would have been a preposterous idea. Baking was usually reserved for one day a week, so fried breads, pastries and even cookie-like confections were not unusual.

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2 cups sugar
1/4 cup butter
1/2 cup milk
4 tablespoons cocoa
2 cups oats
1/2 cup peanut butter
1 teaspoon vanilla

Combine sugar, butter, cocoa and milk; boil 1 minute. Stir in oats, peanut butter and vanilla. Drop from spoon onto waxed paper.

Note: one cup chopped nuts may be substituted for 1 cup oats.

18 graham crackers -- divided
3/4 cup brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 cup graham cracker crumbs
1 cup sliced almonds -- divided
1 cup flaked coconut
1/2 cup dried apricots, chopped

Almond Icing
1-1/2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons evaporated milk
1/2 teaspoon almond extract
Butter 8-inch square pan. Line bottom with 9 of the graham crackers. In medium saucepan, combine brown sugar, butter and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat. Immediately stir in graham cracker crumbs, 3/4 cup almonds, coconut and apricots. Spread apricot mixture evenly over graham crackers in dish. Top with remaining 9 crackers. Press down firmly. Spread with Almond Icing. Sprinkle with remaining 1/4 cup almonds. Chill until firm. Cut into bars.
Almond Icing: In medium bowl, blend powdered sugar and butter. Add milk and almond extract. Beat until smooth.

3 tablespoons butter
3 cups miniature marshmallows
4 cups Wheaties cereal
1/2 cup coarsely chopped almonds
1/2 cup shredded coconut
1 package (12 ounce) semisweet chocolate chips, melted
32 whole blanched almonds -- optional

Butter 8-inch square pan. Heat butter and marshmallows in 3-quart saucepan over low heat, stirring occasionally, until marshmallows are melted. Stir until smooth. Remove from heat; stir in cereal, chopped almonds and coconut until well coated. Pat mixture evenly in pan with buttered back of spoon. Pour melted chocolate chips over top; spread evenly. If desired, press whole almonds into chocolate in 8 rows by 4 rows, so each bar will be topped by an almond.
Refrigerate about 1 hour or until chocolate is firm. Cut into 8 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

1/4 cup butter
1 cup sugar
1 package (8 ounces) dates, chopped
1 dash salt
1 teaspoon vanilla
2 cups crispy rice cereal
1 package (3-1/2 ounce) flaked coconut
powdered sugar

Mix butter, sugar and dates in a heavy saucepan. Cook, stirring constantly, over low heat until blended. Add salt, vanilla, cereal and coconut; mix well. form into balls about an inch in diameter. Roll each ball in powdered sugar. Cool on waxed paper.

2 cups granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup milk
1 pinch salt
1 teaspoon vanilla
3 cups oatmeal
1/2 cup chopped nuts

Put sugar, brown sugar, shortening and milk in saucepan. Bring to boil for 2-1/2 minutes stirring constantly. Remove from heat and add remaining ingredients. These will have to be folded in quickly or mixture will harden. Drop by spoonfuls onto waxed paper and let cool.

1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios cereal
1 cup salted cocktail peanuts or Spanish peanuts

Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.

2/3 cup sugar
2/3 cup light corn syrup
1 jar (18 ounce) chunky peanut butter
3 cups corn flakes
2 cups milk chocolate chips

Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended. Pour over corn flakes, coating well. Press into a 9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter. Chill for 20 -25 minutes. Cut into bars

1/2 cup shortening
1 cup creamy peanut butter
1 packages (12 ounce) butterscotch chips
1 package (16 ounce) miniature marshmallows
3/4 cup coconut
1/2 cup chopped nuts

Melt the shortening, peanut butter and chips. Allow to cool slightly, then add the rest of the ingredients. Pour into a buttered 9 x 13 pan.

2 eggs
1 cup sugar
1/2 teaspoon salt
1-1/3 sticks margarine
1 teaspoon vanilla
2-1/2 cups graham cracker crumbs
1 small bag miniature marshmallows
1/2 cup chopped nuts
1 package (6 ounce) butterscotch chips, melted

Combine eggs, sugar, salt and margarine; cook one-half hour in double boiler. Cool. Add vanilla. Add to crumbs, marshmallows and nuts. Mix well. Pack in a greased 6-1/2 x 10-inch pan. Cool in refrigerator. Frost with melted butterscotch chips. Bars keep fresh 2-4 weeks in refrigerator. Remove a few minutes before serving.

36 vanilla caramels
3 tablespoons light cream or half-and-half
1 cup corn flakes
1 cup crispy rice cereal
1 cup shredded coconut
1 cup chopped pecans

Place caramels and cream in top of a double boiler over simmering water. Heat until caramels melt, stirring occasionally.
Toss together cereals, coconut and pecans. Add caramel mixture and mix well, using a buttered spoon. Drop by teaspoonfuls onto waxed paper. Let cool.

28 caramels
1/4 cup butter
2 tablespoons half and half cream
1 1/2 cups powdered sugar
1 cup salted peanuts
2 cups miniature marshmallows
1 cup flaked coconut -- to 2 cups

Place caramels, butter and cream in a 2-quart microwave-safe dish. Microwave, uncovered, on medium for 2 minutes; stir. Microwave 1-3 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows. Sprinkle coconut in a 10 x 5-inch strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-inch logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut longs into 1/2-inch slices. Store in an airtight container in the refrigerator.

6 cups Cheerios cereal
1-1/2 cups brown sugar
3/4 cup light corn syrup
1/2 cup water
1-1/2 teaspoons baking soda

Spray a large bowl with non-stick cooking spray. Pour cereal into bowl. Set aside.
In a large saucepan, combine sugar, syrup and water. Cook over medium heat, stirring occasionally, to hard ball stage (250 degrees on a candy thermometer). Remove from heat; add soda and stir. Mixture will bubble up, so take care that steam from bubbling syrup does not burn hands.
Pour syrup over cereal. Mix well with a spoon that has been greased with butter or oil. Allow mixture to cool slightly. With hands greased with butter or oil, form mixture into 2-inch patties. Place patties on a baking sheet that has been sprayed with non-stick cooking spray. Let cool.
When cool, store in an airtight container or wrap individually in plastic wrap.

1 cup margarine
1 package (14 ounce) caramels
1 box (19 ounce) crispy rice cereal
1 can sweetened condensed milk
1 bag (16 ounce) marshmallows

In a large microwavable container, combine the unwrapped caramels, margarine and condensed milk. Microwave 7 minutes, stirring after every 2 minutes. Add marshmallows and microwave 2 minutes. Stir well. Pour over the cereal and stir until well coated. Spread in two 10 x 15 inch pans or two 9 x 13 inch pans, depending on how thick you want your bars.

1 package (6 ounce) butterscotch chips
1/2 cup water
1/4 cup dark corn syrup
2-1/2 cups vanilla wafer crumbs
1 cup chopped nuts
1/2 teaspoon maple flavoring
sugar

Melt chips over hot water; add water and syrup. Mix well and add crumbs, nuts and maple flavoring. Mix well and form into balls the size of a small walnut. Roll in sugar and store in a covered container for a few days to ripen.

6 cups bite-sized rice cereal squares
2 cups dried apples, chopped
1/2 cup peanuts
1 package (14 ounce) caramels, unwrapped
1/4 cup milk

Lightly grease a 13 x 9-inch pan. In a large bowl, with your hands, combine the cereal, apples, and peanuts. In a small saucepan, combine the caramels and milk. Cook over low heat, stirring constantly until the caramels are melted and smooth. Pour the caramel mixture over the cereal and toss with a spoon until well coated. Press evenly into the prepared pan. Set aside until firm, about 1 hours, before cutting into 4 x 5 rows. Store in baking pan, tightly covered with foil or plastic wrap.

1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries, drained, chopped
1 tablespoon vanilla extract
2-1/2 cups coconut flakes -- for rolling

In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining coconut.

1 can Coconut-Pecan or Coconut-Almond Frosting
3 cups granola
1 cup raisins

In medium saucepan, heat frosting over medium heat until melted, stirring frequently. Remove from heat; stir in granola and raisins. Press in ungreased 8 or 9-inch square pan. Cover; refrigerate until set. Cut into bars. Store in refrigerator.
MICROWAVE DIRECTIONS: Spoon frosting into large microwave-safe bowl. Microwave on HIGH for 1-1/2 to 2 minutes or until frosting is melted, stirring once halfway through cooking. Continue as directed.

40 large marshmallows
1/4 cup margarine
1/2 cup sugar
3/4 cup light corn syrup
5 cups Rice Krispies
3/4 cup peanut butter
1 package (6 ounce) chocolate chips
3 tablespoons peanut butter
2 tablespoons margarine

Melt the marshmallows and margarine together; add the cereal. Press into a 9 x 13 pan. Mix the sugar and syrup; bring to a hard boil for 1 minute. Add the peanut butter. Spread over the cereal; cool. To frost the bars, melt together the chips, peanut butter and margarine, then spread on cooled bars.

1/2 cup finely chopped hazelnuts
1 cup vanilla cookie crumbs
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons corn syrup
1/4 cup cream
1/2 teaspoon vanilla

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

1 package (6 ounce) chocolate chips
1 package (6 ounce) butterscotch chips
2 tablespoons peanut butter
4 cups crispy rice cereal

Melt chips and peanut butter in large saucepan over low heat, stirring constantly until smooth. Remove from heat. Add cereal. Stir until well coated. Drop onto wax paper or cookie sheet. Refrigerate until firm.

2-1/2 cups chow mein noodles
2 cups coarsely crushed cornflakes
3 cups (18 ounce) semisweet chocolate chips
54 jelly beans in various colors
Line a large baking sheet with waxed paper.
In a large bowl, with your hands, toss together the noodles and cereal In a medium saucepan set over low heat, melt the chocolate, stirring constantly until smooth. Pour over the noodle mixture and toss gently with a mixing spoon until evenly coated.
For each nest, mound 2 tablespoonfuls of the cereal mixture on the prepared sheet. With your fingers, make an indentation in each mound, shaping the mixture into nests. Press three jelly beans in each indentation. Set aside until firm, about 2 hours.

CENTERS
1 cup chopped pitted dates
1 cup finely chopped nuts
1 cup flaked coconut
1/3 cup cream of coconut

COATING
1-1/4 cups semisweet chocolate chips
1 tablespoon shortening
2 tablespoons finely chopped nuts

CENTERS: In large bowl, combine dates, nuts, coconut and cream of coconut. Knead lightly until well blended. Drop by level tablespoonfuls onto waxed paper-lined cookie sheets. Shape into logs. Chill until firm (about 30 minutes).
COATING: Combine over hot (not boiling) water, chocolate chips and shortening. Stir until chips are melted and mixture is smooth. Remove from heat but keep over hot water. Dip logs in chocolate; shake off excess. Place on wire racks set over waxed paper. Sprinkle each log with about 1/8 teaspoonful chopped nuts. chill until set (about 15 minutes). Store in airtight container in refrigerator.

1 cup soft butter
2 cups powdered sugar, sifted
4 squares unsweetened baking chocolate
4 eggs -- use commercial product
3/4 teaspoon peppermint extract
2 teaspoons vanilla
vanilla wafer crumbs

Put 1/2 tablespoon vanilla wafer crumbs into 24 half cup size paper cups. Cream butter until very fluffy; gradually beat in powdered sugar, melted chocolate, eggs and flavorings. Fill paper cups with mixture. Top with 1/2 tablespoon crumbs. Cool and serve.
Note: The eggs are used raw in this recipe, it is recommended to use a commercial egg substitute product instead of fresh eggs.

CRUST
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped nuts

FILLING
1 cup butter
6 tablespoons milk
4 teaspoons instant vanilla pudding mix
4 cups powdered sugar

TOPPING
1-1/3 cups chocolate chips -- 8 ounces
1/4 cup butter

Crust: Combine butter, cocoa, sugar and vanilla in large saucepan. Cook, stirring, over medium heat until well blended. Add egg; cook for 5 minutes, stirring constantly. Remove from heat. Add crumbs, coconut and nuts. Press into greased 13 x 9-inch pan. Let stand and cool, about 15 minutes.
Filling: Cream butter until light and fluffy with an electric mixer. Combine milk and pudding mix, add to butter. Beat well. Gradually add sugar, beating until smooth after each addition. Spread over crust. Refrigerate for 1 hour.
Topping: Melt chips and butter over low heat, stirring constantly. Spread over chilled filling. Return to the refrigerator and chill thoroughly. To serve, cut into small bars.

1 pound chocolate bark
1/2 teaspoon peppermint extract
1 package (10 ounce) Ritz Crackers

Melt the chocolate and add the extract. Dip the crackers into the mixture and put on wax paper to dry.

3-1/2 cups milk chocolate chips
2 tablespoons margarine
1/4 teaspoon cinnamon
1-1/2 cups miniature marshmallows
1/3 cup light corn syrup
3/4 teaspoon vanilla
4 cups honey graham cereal

Butter 9-inch square pan and plastic spatula and set aside. In large pan melt 2 Tbsp margarine on low heat, add corn syrup, vanilla and cinnamon- keep stirring on low heat, add chocolate chips and stir until chips are all melted. Remove from heat and quickly fold in cereal- fold until completely covered with chocolate. Fold in marshmallows. Pour mixture into pan and press down evenly with buttered spatula. Let cool about 1 hour. Cut into squares.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup chocolate chips (6 ounces)
1 cup butterscotch chips (6 ounces)

In a large saucepan, combine sugar and syrup; heat until boiling. Remove from the heat. Add peanut butter; mix well. Stir in the cereal. Press into greased 13 x 9 pan. Melt the chocolate chips and butterscotch chips together; spread on the top. Let cool, then cut into squares.

1 package (6 ounce) semisweet chocolate chips
16 large marshmallows
1/3 cup butter or margarine
1/2 teaspoon vanilla
2 cups quick cooking oatmeal
1 cup flaked coconut
chow mien noodles
cinnamon red hots or red M&M`s

Heat chocolate chips, butter, and marshmallows in 3 quart pan, over low heat, stirring constantly until smooth.
Remove from heat. Add oats and coconut. Drop by teaspoonfuls onto waxed paper or onto lightly greased cookie sheet. Shape into clusters with your hands, to look like spider bodies. Break off chow mein noodles to look like legs, put 8 on each spider.
Refrigerate until firm. (about 30 minutes) Put the eyes on after refrigerating. If you put the eyes on before refrigerating, the candy will get soft and the color smear, making the spiders look sick.

1 cup sugar
2/3 cup margarine
2 eggs
2 ounces melted unsweetened baking chocolate
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup milk
1-1/2 cups flour
1/2 chopped nuts, optional

FROSTING
2 cups powdered sugar
1 melted unsweetened baking chocolate
2 tablespoons margarine
3 tablespoons warm water

Cream together sugar and margarine. Then add eggs, melted chocolate(or can use 6 tablespoons cocoa instead) baking powder, salt and vanilla. Alternately add milk and flour. Drop by teaspoonsful onto heated waffle iron. Bake at same setting as waffles. Frost while warm. Frosting: Combine powdered sugar, chocolate, margarine and beat with water until icing will spread easily.

2-1/3 cups (9 ounce package) chocolate wafer cookies, finely crushed
2 cups finely chopped almonds
2 cups powdered sugar
1 tablespoon brandy extract
1/4 cup light corn syrup
Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.
Make Vanilla Brandy Balls by substituting crushed vanilla wafers for the chocolate wafers and pecans for the almonds.

CRUMB LAYER
1/2 cup butter
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 cups graham cracker crumbs
1/3 cup chopped pecans

CARAMEL LAYER
1 can(14 ounce) sweetened condensed milk
3 tablespoons dark corn syrup
2 tablespoons butter
1 teaspoon vanilla

TOPPING
4 ounces semisweet chocolate, melted and cooled

FOR THE CRUMB LAYER: Place butter, sugar and cocoa in a medium saucepan. Cook over low heat, stirring with wooden spoon, until butter is melted and mixture is smooth. Remove form heat; stir in crumbs and nuts. Press mixture evenly into a greased 11 x 7-inch pan.
FOR THE CARAMEL LAYER: Combine milk, syrup, butter and vanilla in a small saucepan. Cook over moderate heat, stirring, until mixture comes to a rolling boil. Boil 3 minutes, stirring constantly. Pour over crumb layer in pan and spread evenly. Let stand until completely cool.
FOR TOPPING: When caramel layer is cool, spread melted chocolate over top. When chocolate is set, run tip of knife around inside edge of pan. Cut into bars and remove from pan.

1 cup semisweet chocolate chips (6 ounce package)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts

Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated.
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.
Cookie Tips: If you don't want to take the time to drop the mixture onto waxed paper do this -- pat the mixture on a cookie sheet and refrigerate as directed. Cut into squares.

1/2 cup butter
1 package (12 ounce) semisweet chocolate chips
1 package (10 ounce) miniature colored marshmallows
1 package (7 ounce) shredded coconut
Melt butter in top of double boiler over hot water. Add chocolate chips; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly.
Spread half of the coconut in a greased 9-inch square pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.

1 package Club crackers
1/2 cup margarine
1 cup brown sugar
1 cup graham crackers, crushed (about 8 crackers)
1/3 cup milk
1 cup chocolate chips
1/2 cup butterscotch chips
3 tablespoons peanut butter
chopped peanuts

Line a 9 x 13 pan with the Club crackers. Mix the margarine, brown sugar, crushed graham crackers and milk. Boil for 6 minutes on medium heat. Let cool a bit. Spread over the crackers, covering completely; let cool. Melt the chocolate chips, butterscotch chips and peanut butter on low heat.
Spread on the boiled layer. Sprinkle chopped peanuts over all. Press down. Cut the same size as the crackers that are layered in the pan.

1 package semisweet chocolate chips -- 6 ounce
1/2 cup sugar
3 tablespoons light corn syrup
1/2 cup orange juice
2-1/2 cups vanilla wafer crumbs
1 cup finely chopped nuts
instant sweet-milk cocoa (Nestles Quick)

Melt chips over hot, not boiling water. Remove from heat. Stir in sugar and syrup. Gradually blend in orange juice. Add crumbs and nuts, mix well. Chill until firm enough to handle. Form into 1-inch balls. Roll in cocoa mix. Let balls ripen in covered container for several days. Balls will keep 3-4 weeks in covered container.

16 ounces powdered sugar
1 can (14 ounce) sweetened condensed milk
12 ounces shredded coconut
red food coloring

Sift the powdered sugar into a bowl, mix in the milk. Then stir in the coconut with a wooden spoon. The mixture will be very stiff!
Line the bottom of a 8-inch square pan with waxed paper, and dust it with powdered sugar. Put half of the mixture into the pan, pressing it down firmly with the back of a spoon.
Add 2-3 drops of red coloring to the rest of the mixture, knead the mixture carefully. Add more coloring if a deeper pink color is desired. Then press the pink mixture on top of the white mixture in pan.
Leave the mixture to set for at least 12 hours. Then cut in into bars. Store in airtight container. Keeps for a month.

1/2 cup margarine
4 cups miniature marshmallows
1/2 teaspoon green food color
1/2 teaspoon vanilla
3 -/2 cups corn flakes
Red Hots

Melt margarine and marshmallows (can use 30 large instead of miniature) in double boiler. Add color and vanilla. Pour over corn flakes. Drop onto waxed paper covered cookie sheet by tablespoon. Dip finger in warm water and make hole in center of cookie. Decorate with red hots. Firm up in refrigerator overnight. Then dip bottoms in powdered sugar.

2 cups milk chocolate chips (12 ounces)
1 tablespoon shortening
1/2 cup raisins
1/2 cup chopped slivered almonds

In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve.

2-1/2 cups chocolate sandwich cookies, crushed
1 cup chopped nuts
1 cup powdered sugar, sifted
1/3 cup creme de cacao
2 tablespoons dark corn syrup
powdered sugar

Combine crushed cookies, nuts, and 1 cup sugar. Add creme de cacao and syrup; mix well. Shape dough into 1-inch balls; roll in additional powdered sugar. Place in an airtight container; chill overnight.

1/2 cup butter
1/4 cup cocoa
1/2 cup powdered sugar
1 egg, beaten -- use commercial product
1 teaspoon vanilla
2 cups graham cracker crumbs
1 cup coconut

FILLING
1 cup butter
1/2 teaspoon creme de menthe (or to taste)
4 teaspoons vanilla instant pudding mix, dry
4 cups powdered sugar

FROSTING
1/2 cup butter
2 cups chocolate chips

Crust: Melt butter. Stir in cocoa. Add powdered sugar, egg, vanilla, crumbs and coconut. Press into 13 x 9-inch pan. Chill.
Filling: Melt butter. Stir in creme de menthe, pudding mix and powdered sugar. Spread over crust. Chill
Frosting: Melt butter with chips. Spread over cooled layers. Chill. Cut into bars.
Note: The eggs are used raw in this recipe, it is recommended to use a commercial egg substitute product instead of fresh eggs.

1 cup semisweet chocolate chips (12 ounces)
1/2 cup butter
1 package (10 ounce) marshmallows
6 cups crispy rice cereal

Lightly grease a 13 x 9-inch pan. In a large saucepan set over very low heat, melt together the chips and butter, stirring constantly until smooth. Add the marshmallows and stir until melted. Remove the pan from the heat. Add the cereal and stir gently until evenly coated with the chocolate mixture. Press evenly into the prepared pan. Set aside until completely cool. Cut into 6 x 6 rows. Store in the pan, tightly covered with foil or plastic wrap.

1 package large marshmallows -- 10 ounces
1/4 cup butter
1/4 cup peanut butter
5 1/2 cups crispy rice cereal
1 1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips

Line a 15 x 10 x 1-inch pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips.
Microwave, uncovered, on high for 2 minutes. Stir; spread over cereal mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-inch slices.

1 package (12 ounce) milk chocolate chips
1 package (12 ounce) butterscotch chips
1 package (12 ounce) chow mein noodles
1 cup broken nuts
Melt chocolate and butterscotch chips. Pour over noodles and nuts. Stir gently but mix thoroughly. Pour onto waxed paper and spread out to cool. Break apart when cooled.

1 package (8 ounce) chopped dates
3/4 cup sugar
1/2 cup butter
2 egg yolks, beaten
2 tablespoons milk
2 cups crispy rice cereal
1 cup chopped pecans
2 teaspoons vanilla
1 cup coconut
Combine dates, sugar, butter, yolks and milk in a large skillet; cook over low heat 10 minutes, stirring constantly. Remove from heat; add cereal, nuts and vanilla, mixing well. cool slightly. Shape into 1-inch balls; roll in coconut.

4 cups Cherrios cereal
3 cups purchased trail mix
1/4 cup butter
1 cup brown sugar
2 tablespoons flour
1/2 cup light corn syrup

Grease 13 x 9-inch pan. In large bowl, combine cereal and trail mix. Set aside.
Melt butter in medium saucepan over medium heat. Stir in sugar, flour and syrup. Cook until mixture comes to a full boil, stirring occasionally. Boil 1 minute.
Pour mixture evenly over cereal mixture; toss to coat. Press in prepared pan. Cool 30 minutes or until completely cooled. Cut into bars.

1 small package dates
1 cup nuts
18 large marshmallows, chopped
1/2 cup evaporated milk
1 teaspoon vanilla
2 cups graham cracker crumbs

Chop dates, nuts and marshmallows. Add vanilla to milk and mix all ingredients together except crumbs. Form into small balls and roll in crumbs.

1/4 cup butter
1/2 pound dates, chopped
1-1/2 cups sugar
1 egg, slightly beaten
1 cup chopped nuts
1 small package candied cherries
1 teaspoon vanilla
4 cups crispy rice cereal
2 cans coconut

Melt butter in saucepan. Mix dates, sugar and egg and add to butter. Cook slowly, stirring constantly until sugar has melted and dates have dissolved. Remove from heat. Add nuts, cherries and vanilla. Pour the cooked mixture over cereal. Stir well to mix evenly. Form into small balls and roll in coconut. Place on waxed paper.

1 teaspoon vanilla
1/2 cup chopped nuts
2-1/2 cups crispy rice cereal
2 tablespoons butter
1 cup sugar
2 eggs
8 ounces pitted dates

Melt the butter in a skillet over low heat. Add the sugar, lightly beaten eggs and dates. Cook and stir for 10-12 minutes, until fairly smooth and thick. Remove from the heat. Add the vanilla, chopped nuts and cereal. Mix thoroughly. Remove by the teaspoon and roll each in shredded coconut or chopped nuts. Put them on wax paper. Refrigerate.

1/4 cup butter
1 package (8 ounce) chopped pitted dates
1/2 cup brown sugar
1 egg
2 cups crispy rice cereal
1/2 cup coconut
1/2 cup chopped nuts
1 teaspoon rum extract
2/3 cup coconut OR powdered sugar
In medium saucepan, melt butter over medium heat. Stir in dates and brown sugar; remove from heat. Stir in egg. Return to heat; continue cooking over medium heat until mixture come to a full boil, stirring constantly. Stir in rice cereal, 1/2 cup coconut, nuts and rum extract. Cool 5 minutes or until mixture is cool enough to shape by hand.
With buttered hands, shape level tablespoonfuls of date mixture into balls. Roll balls in 2/3 cup coconut or powdered sugar.

1/2 cup butter
3/4 cup sugar
1 package (8 ounce) pitted, chopped dates
2-1/2 cups crispy rice cereal
1 cup chopped pecans
flaked coconut, optional
powdered sugar, optional

Combine butter, sugar and dates in a medium saucepan. Bring to a boil; cook, stirring constantly, 3 minutes. Stir in cereal and pecans; cool to touch. Shape into 1-inch balls, and roll in coconut or powdered sugar, if desired. Store in airtight containers.

1/4 cup dirt (cocoa)
1/2 cup swamp water (milk)
2 cups crushed bones (sugar)
1/2 cup fat (margarine)
3-1/2 cups grass (uncooked quick oats)
-1/2 cup squashed bugs (crunchy peanut butter)
1 teaspoon muddy water (vanilla)

Mix dirt, swamp water, crushed bones and fat. Bring to a boil in a saucepan; boil for 1 minute. Add grass, muddy water and squashed bugs. Stir until bugs dissolve. Drop on waxed paper, let cool.

1 package graham crackers -- plus 1 square
1 cup butter (NOT margarine)
1/2 cup sugar
1-1/2 cups chopped nuts

Spray a cookie sheet with sides with vegetable cooking spray. Place the graham crackers on the sheet. Melt the butter in a saucepan, add the sugar, and boil for exactly 2 minutes. Pour over the graham crackers and sprinkle with the pecans. When the bubbling stops, cut into pieces and put on a wire rack to cool.

1/2 cup peanut butter
1/4 cup light corn syrup
2 tablespoons sugar
1-1/2 cups crisp rice cereal
1 cup (6 ounces) semisweet chocolate chips
1/4 cup light corn syrup
2 tablespoons sugar
2 tablespoons margarine
1-1/2 cups crisp rice cereal

Line 8 x 8 x 2-inch pan with foil. Butter or spray foil. In a medium saucepan combine peanut butter, 1/4 cup corn syrup and 2 tablespoons sugar. Cook over low heat till peanut butter is melted. Stir in 1-1/2 cups cereal till well coated. Press mixture evenly into prepared pan. In the same (empty-no need to wash first) saucepan combine chocolate chips, 1/4 cup corn syrup, 2 tablespoons sugar, and margarine. Cook and stir over low heat till chocolate and butter are melted. Stir in 1-1/2 cups cereal till well coated. Spread chocolate mixture evenly over peanut butter mixture. Cool. Cut into 16 squares.

2 cups granulated sugar
2 cups brown sugar
1 cup butter
1 cup milk
2 cups chocolate chips
4 cups quick cooking oats
1 cup chopped nuts
1 cup coconut

Bring sugars, butter and milk to a boil; boil 2 minutes. Place other ingredients in a large bowl and pour hot mixture over them; mix in. Drop from teaspoon onto waxed paper.

CRUST
1/2 cup melted margarine
1 ounce melted unsweetened baking chocolate
1/4 cup sugar
1 teaspoon vanilla
1 beaten egg -- use commercial product
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts

FILLING
1/2 cup margarine
2 tablespoons milk
4 cups powdered sugar
2 teaspoons vanilla

TOPPING
3/4 cup melted chocolate chip

Combine crust ingredients and pat into 13"x9" pan. Chill while mixing filling: Mix together margarine, milk, powdered sugar and vanilla. Spread over crust. Chill thoroughly, then top with melted chocolate. Store in refrigerator.
Note: The eggs are used raw in this recipe, it is recommended to use a commercial egg substitute product instead of fresh eggs.

18 whole graham crackers
3 tablespoons powdered sugar
2 tablespoons unsweetened cocoa
1/4 cup milk
1/2 teaspoon vanilla
3 teaspoons shredded coconut

Make graham crackers into crumbs. Add powdered sugar and cocoa. Mix until blended. Add milk and vanilla, mix until a ball forms. Wrap in plastic and place in refrigerator for 15 minutes.
Roll chilled dough into 1-inch balls. Roll each ball in coconut or chopped nuts, if desired. Store in airtight container in refrigerator up to 2 weeks.

1/2 cup butter or margarine
1-1/2 ounces unsweetened baking chocolate
1-3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1-1/2 ounces unsweetened baking chocolate

Line square pan, 9 x 9 x 2 inches, with aluminum foil. Melt 1/2 cup butter and 1-1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.
Melt 1-1/2 ounces chocolate in 1-quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.

1/2 pound vanilla-flavored candy coating
3 cups Golden Grahams cereal
1/2 cup salted peanuts
1/2 cup miniature marshmallows

Chop candy coating into small pieces; place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft; remove from heat. Stir until smooth and creamy.
Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper, or spread mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2 hours or until completely set.
Chocolate Cereal-Nut Clusters: substitute chocolate-flavored candy coating for the vanilla coating.
For gift-giving or for a pretty cookie tray presentation, drop the mixture into decorative miniature muffin liners.

1 cup butterscotch-flavored chips
1 tablespoon shortening
1 6 ounce package original flavor tiny fish-shaped crackers (about 3-1/2 cups)
1 cup broken pretzel sticks

Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated.
Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.
Goldfish Peanut Drops are easy to make by substituting vanilla milk (white) chips for the butterscotch chips and salted peanuts for the pretzel sticks.

graham crackers
2 cups powdered sugar
2 tablespoons milk
unsweetened Kool-aid -- to taste
Mix powdered sugar with enough milk to make a spreadable frosting. Add enough Kool-aid to flavor it to your taste.
Frost on side of one graham cracker and put another graham cracker on top. Set aside until frosting is set.

1 cup sugar
1/2 cup evaporated milk
1/2 cup butter
10 large marshmallows
16 graham crackers, crushed
1 cup nuts

Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until melted. Add graham cracker crumbs; stir well. Add nuts; mix. Drop on waxed paper. Let cool and firm.

30 graham crackers
1/2 (16 ounce) package marshmallows, diced
1 package dates , chopped
2 cups chopped nuts
1 cup heavy cream

Roll graham crackers to fine crumbs. Combine marshmallows, dates and nuts; mix thoroughly with 1-3/4 cup crumbs. Add unwhipped cream; mix well. Shape into roll; coat in remaining crumbs. Wrap well in waxed paper; refrigerate at least 6 hours. Slice and serve.

1/2 cup granola
1/2 cup crispy corn puff cereal
2 tablespoons raisins or dried cranberries, optional
1/2 cup miniature marshmallows
1 tablespoon honey
1 tablespoon peanut butter

Line cookie sheet with waxed paper. Mix granola, corn puff cereal and raisins in medium bowl. Heat remaining ingredients in 1-quart nonstick saucepan over low heat, stirring constantly, until marshmallows are melted. Immediately pour over cereal mixture; stir until evenly coated. Shape mixture into 1-1/2-inch balls, using wet hands. Place on waxed paper. Refrigerate at least 10 minutes.

24 vanilla wafer cookies
12 chocolate covered round mint chocolate wafer cookies
1/4 cup green tinted shredded coconut
light corn syrup
sesame seeds
1 tub prepared white frosting mix

To tint coconut, place coconut and 2 to 4 drops of green food color in a jar or resealable plastic bag. Screw on lid, or seal bag, and shake until coconut is colored evenly. For each hamburger cookie, spread about 1/2 teaspoon of white frosting (for mayonnaise) on flat side of 1 vanilla wafer. Place 1 teaspoon coconut and 1 mint cookie on frosting. Spread flat side of second vanilla wafer with about 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with corn syrup; sprinkle with sesame seed. Repeat to make 11 more cookies.

1 package (6 ounce) butterscotch chips
1/4 cup peanut butter
1 cup potato chips (coarsely crushed) or chow mein noodles or cornflakes
1 cup miniature marshmallows

Line a baking sheet with waxed paper.
Place the butterscotch chips in a large, microwave-safe bowl. Cook on high for 1 minute; stir. Microwave 10-20 seconds longer until the chips are melted; stir until smooth. Stir in the peanut butter until well blended.
Stir in the potato chips (or noodles or cornflakes) and marshmallows until well distributed throughout the batter. Drop by level tablespoonfuls onto the prepared baking sheet.
For squares: Grease 8" square pan and pour in mixture, even out with buttered back of spoon. Let stand until firm, about 2 hours. Cut into squares. Store tightly covered.

3 cups wheat bran cereal
2 tablespoons orange juice
1/4 cup wheat germ
1/2 cup raisins
1/4 cup sunflower seeds
2 tablespoons honey
2/3 cup peanut butter

Mix all together. Roll in small balls and chill.

36 chocolate chip cookies
3 tablespoons peanut butter
4 squares semisweet chocolate
1 envelope (for 1/2 cup milk) whipped topping mix
Put the peanut butter and chocolate squares in a saucepan. Over low heat, stir until melted and smooth. Take off heat. Allow the mixture to cool. Prepare the whipped topping according to the directions on the envelope. Stir the prepared whipped into the cooled chocolate mixture in the saucepan.
Arrange 18 cookies on a cookie sheet. Put 1 heaping tablespoon of the chocolate mixture onto each cookie. Place the other 18 cookies on top, forming cookie sandwiches. the chocolate filling will spread between the cookies.
Place the cookie sandwiches in the refrigerator until firm (about 3 hours) or freeze cookies for later eating.

1 package (12 ounce) vanilla wafers, crushed
1 package (8 ounce) candied cherries, coarsely chopped
1 package (8 ounce -- 1-3/4 cup) chopped dates
1 cup pecans, chopped
1/4 cup lemon juice
2 tablespoons orange flavored liqueur
1 tablespoon light corn syrup
In large bowl, combine all ingredients. Shape into two 10-inch logs. Brush with additional corn syrup which has been heated; roll in additional pecans which have been finely chopped. Wrap tightly; refrigerate 3-4 days to blend flavors.
To serve, cut into 1/4-inch slices.

1-1/2 cups powdered milk
1 cup honey
1 cup peanut butter
1 can coconut
1 cup Wheaties

Mix powdered milk, honey and peanut butter in a pan. Heat and stir until ingredients are thoroughly mixed. Roll out in long rolls. Spread coconut and Wheaties together on waxed paper. Roll the long rolls in mixture. Cut in balls and chill.

8 cups Golden Grahams cereal (one 13-oz box)
1-1/2 cups milk chocolate chips
6 cups miniature marshmallows -- divided
5 tablespoons butter or margarine
1 teaspoon vanilla
1/4 cup light corn syrup

Melt 5 cups marshmallows (save 1 cup for later), chocolate chips, butter and corn syrup in 3-quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13" x 9" x 2". Pour Golden Grahams cereal into a large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour or until firm. cut into 24 bars. Store loosely covered at room temperature.
Microwave Directions: Microwave marshmallows, chips, corn syrup and butter uncovered in large microwavable bowl on High 2 to 3-1/2 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed above.

1/4 cup butter
1 package (10 ounce) marshmallows
6 cups crispy rice cereal
1/2 cup mini M∓M's
Tan raffia
Melt butter in large saucepan over low heat; add marshmallows. Heat until smooth and completely melted, stirring occasionally. Remove from heat. Add cereal; stir until well coated.
Grease a large piece of waxed paper and place on work surface. With wet or greased fingers, press 1/4 cup cereal mixture into shape resembling ear of corn; repeat with remaining mixture.
Decorate each with about 1 teaspoon mini M&M's (or candy coated chocolate chip bits) to resemble Indian corn. Insert several strands of raffia in wide end of each ear to resemble corn husks. Allow to set on waxed paper.
MICROWAVE DIRECTIONS: Place butter in large microwave-safe bowl. Microwave on HIGH for 15 to 20 seconds or until melted. Add marshmallows; stir to coat. Microwave on HIGH for 1-1/2 to 2 minutes or until marshmallows are melted, stirring once. Stir until smooth. Continue as directed.
KRISPY CORN SQUARES: Grease 13 x 9-inch pan. Prepare marshmallow mixture as directed. Add cereal and 1 cup M&M's; stir until well coated. With wet fingers, press mixture into greased pan. Cool completely; cut into bars.

1 cup sugar
1 cup light corn syrup
12 ounces creamy peanut butter
4 cups corn flakes

Combine sugar and syrup in a large saucepan and heat just until the sugar is completely dissolved. Stir in peanut butter and corn flakes. Drop by spoonfuls onto waxed paper. Let cool completely.

1 egg white -- at room temperature
1/2 teaspoon vanilla
2 to 2-1/2 cups powdered sugar

In a medium-size bowl, with a dinner fork, beat the egg white with the vanilla just until frothy. Gradually add the sugar, mixing with the fork at first and then with your hands, until enough sugar has been added so that the mixture is still pliable, but very stiff. Pinch off pieces of the mixture and roll them into 1-inch balls between the palms of your hands. Arrange about 6 balls on a flat, microwave-safe plate, spacing them 2 to 3 inches apart.
Microwave on high for 1 to 1-1/2 minutes until the balls have puffed to three or four times their original size. Turn off the microwave, but leave the meringues in the microwave oven for 3 minutes, then transfer to wire racks to cool completely. repeat with the remaining mixture.

1 package (8 ounce) semisweet chocolate chips
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla
2 cups miniature marshmallows
32 whole graham crackers -- 5 x 2-inch each
In heavy saucepan, over low heat, melt chocolate. Add milk and vanilla; cook and stir until smooth. Making 1 sandwich at a time, spread 1 tablespoon chocolate mixture one each of 2 whole graham crackers; sprinkle 1 with marshmallows and gently press second graham cracker chocolate-side down on top. Repeat with remaining ingredients. Carefully break each sandwich in half before serving. Wrap with plastic wrap; store at room temperature
MICROWAVE DIRECTIONS: In 1-quart glass measure, combine chocolate, milk and vanilla. Microwave on HIGH 2-1/2 minutes. Stir until chocolate melts and mixture is smooth. Proceed as above.

1 cup chocolate chips
1/2 cup margarine
2 beaten eggs -- use commercial product
2 cups powdered sugar
1 package colored mini marshmallows
coconut
Melt chips and margarine, cool. Add slightly beaten eggs and mix well. Add sugar and mix well. Stir in marshmallows. Spread a layer of coconut on three sheets of waxed paper about 15" long each. Drop chocolate-marshmallow mixture in a row on each piece of waxed paper. Form into logs, then roll in coconut to coat. Wrap and chill thoroughly. Slice. Store in the refrigerator. May be frozen before cutting.
Note: The eggs are used raw in this recipe, it is recommended to use a commercial egg substitute product instead of fresh eggs.

18 graham crackers, crumbled fine
1 pound dates, pitted and cut into small pieces
16 marshmallows, cut into eighths
1 cup chopped nuts
3/4 cup milk
1 teaspoon vanilla
Mix all ingredients in the order given. Then form into rolls about 2 inches in diameter, wrap in waxed paper, and chill in the refrigerator. Cut in slices to serve.

14 purchased sugar cookies (4 inches in diameter)
1 tub Betty Crocker's Rich & Creamy chocolate ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix (a combination of seeds, nuts and dried fruits)
2 ounces vanilla-flavored candy coating
2 teaspoons shortening

Frost each cookie with about 2 tablespoons of the frosting; sprinkle with colored sugar. Top with 1 heaping tablespoon of the assorted candies.
Melt candy coating and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over cookies.

4 cups graham cracker crumbs
1 cup chopped walnuts
2 cups miniature marshmallows
1 cup powdered sugar
1 package (12 ounce) semisweet chocolate chips
1 cup evaporated milk
1/4 teaspoon peppermint extract
Mix together crumbs, nuts, marshmallows and sugar in large bowl. Set aside.
In a saucepan over low heat, heat chips and milk, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and stir in extract. Reserve 1/2 cup of the chocolate mixture, then pour rest into cracker mixture and stir until all the crumbs are moistened.
Turn into buttered 9-inch square pan and press into an even layer. Frost with the reserved chocolate mixture. Chill until frosting is firm. Cut into squares.

3 cups miniature marshmallows
1/2 cup honey
1/3 cup butter
1/4 cup peanut butter
2 teaspoons vanilla
4 cups crispy rice cereal
2 cups quick cooking oats
1/2 cup shredded coconut
1/4 cup peanuts, coarsely chopped

In a medium size saucepan over medium heat, combine the marshmallows, honey, butter, peanut butter and vanilla. Cook, stirring constantly, until the marshmallows are melted and the mixture is smooth.
In a large bowl, with a spoon, gently toss together the cereal, oats, coconut and peanuts until well combined. Spread evenly in a 13 x 9-inch pan. Pour the hot melted marshmallow mixture over the cereal mixture and mix gently until well coated. With your fingers, pat the mixture down into the baking pan. Set aside until cool and firm, 1-2 hours, before cutting into 8 x 5 rows.
Store in the baking dish, tightly covered with foil or plastic wrap.

Vanilla Wafer cookies
marshmallow cream
milk chocolate candy bars

Sandwich marshmallow creme and a milk chocolate square between 2 cookies. Microwave to warm slightly.

8 ounces dried apricots
1 cup hazelnuts
2 cups graham cracker crumbs
1 can (14 ounce) sweetened condensed milk

Place apricots and hazelnuts in food processor. Cover and process, using quick on-and-off motions, until finely chopped. Place mixture in large bowl. Stir in graham cracker crumbs and milk. Shape dough into 1-inch balls. If desired, press whole hazelnut into each ball. Cover tightly and store in refrigerator up to 2 weeks or freeze up to 2 months.
For Apple Balls (which taste a lot like the applet candy): Substitute dried apples for the apricots and walnuts for the hazelnuts.

1 package (19 ounce) brownie mix
2/3 cup milk
1/2 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 cups quick cooking oats
1 cup M∓Ms

Line cookie sheets with waxed paper. In large saucepan, combine brownie mix, milk and butter; cook over medium heat until mixture comes to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat.
Add peanut butter and vanilla; blend well. Stir in oats. Carefully stir in candy. Drop dough by tablespoonfuls onto prepared sheets. Cool 5 minutes or until completely cooled.

1 package (12 ounce) chocolate chips
1 cup evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped nuts
1 cup powdered sugar
1/2 teaspoon salt
2 teaspoons milk

Stir chocolate chips and evaporated milk over low heat until chocolate melts, set aside. Combine remaining ingredients except 2 teaspoons milk. Stir half of the chocolate mixture into crumb mixture and mix well. Press in well greased 9-inch square pan. Add milk to the remaining chocolate and spread on top of crumb mixture. Chill and cut into squares.

1 package (14 ounce) circle shaped bran cereal, coarsely crushed
1 cup raisins
2/3 cup light corn syrup
3 tablespoons butter
1 cup (6 ounces) butterscotch chips

In large bowl, combine cereal and raisins; set aside. In heavy saucepan, combine syrup and butter. Bring to full rolling boil over medium heat, stirring occasionally. Remove from heat. Add butterscotch chips; stir until morsels are melted and mixture is smooth. Pour over cereal; mix well. Press into foil-lined 13 x 9-inch pan. Chill until set (about 10 minutes). Cut into 2 x 1-inch bars.

3/4 cup butter
2 eggs
1 cup sugar
2-1/2 cups graham cracker crumbs
1/2 cup flaked coconut
1/2 cup chopped nuts
2 cups miniature marshmallows
1/2 cup peanut butter
1 package (6 ounce) butterscotch chips

In saucepan, combine butter, eggs and sugar. Cook, stirring, for 5 minutes. Let cool. Add crumbs, coconut and nuts. Fold in marshmallows. Press firmly into 13 x 9-inch pan. Combine peanut butter and butterscotch chips in top of double boiler. Heat, stirring, until melted. Spread over graham mixture.

2 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 package (3 ounce) instant butterscotch pudding
3-1/2 cups rolled oats
In a large saucepan, combine sugar, margarine, and milk. Bring to a rolling boil, stirring frequently. Remove from heat and add the pudding mix and rolled oats. Mix thoroughly; cool 15 minutes. Drop by spoonfuls onto waxed paper.

2 squares (1 ounce each) semisweet chocolate
1 cup butter
1 egg, beaten -- use processed egg product
1 teaspoon vanilla
2 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped nuts
1/4 cup butter -- melted
2 cups powdered sugar
2 tablespoons vanilla pudding mix, dry
2 tablespoons milk -- as needed

FROSTING
2 squares (1 ounce each) semisweet chocolate
1 tablespoon butter

Melt 2 squares chocolate and 1 cup butter in top of double boiler. Remove from heat. Add egg, vanilla, crumbs, coconut and nuts, stirring well. Press into greased, 9-inch square baking pan. Chill 2 minutes. Combine 1/4 cup melted butter, powdered sugar, vanilla pudding mix and enough milk so filling is not too stiff. Spread over chilled layer; return to refrigerator for another 2 minutes.
Frosting: Melt 2 squares chocolate and 1 tablespoon butter. Spread over top of bars. Chill before cutting. Store in refrigerator.
Note: The eggs are used raw in this recipe, it is recommended to use a commercial egg substitute product instead of fresh eggs.

1/4 cup milk
1/2 cup margarine
1 cup sugar
1/2 teaspoon vanilla
1/2 cup flaked coconut
2 cups oatmeal
3 tablespoons cocoa

Combine milk, margarine and sugar in pan. Heat, stirring constantly, until margarine melts and mixture is hot, but not quite boiling. Remove from heat, add cocoa and stir well. Add remaining ingredients. Drop by teaspoonsful onto waxed paper lined cookie sheet and refrigerate until firm.

2 cups sugar
2 tablespoons cocoa
2 tablespoons butter
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup peanut butter
2 cups oats

Mix sugar, cocoa, butter, and milk, and bring to a boil. Boil 1 minutes. Reduce heat. Then add salt, vanilla, and peanut butter. Stir until melted and then add oats. Drop from a spoon onto waxed paper. Let cool.

1/2 cup hard lemon candies, crushed -- about 4 ounces
1 cup semisweet chocolate chips (6 ounces)
2 tablespoons butter
1 cup quick cooking oats
1/4 cup powdered sugar

Place the lemon candies in a zipper-top plastic bag; seal the bag. With a rolling pin, pound the candies until they are more or less evenly pulverized. (You should have about 1/2 cup crushed candy.)
In a medium-size saucepan set over low heat, stir together the chocolate and butter until melted and smooth. Remove from the heat. Stir in the crushed candies until well blended. Stir in the oats until well blended. Sprinkle the powdered sugar onto a sheet of waxed paper. Scoop spoonfuls of the chocolate mixture out of the pan and roll and press them into 1-inch balls between the palms of your hands. (It helps if you stop every third or fourth ball and wash and dry your hands.) Roll each ball in powdered sugar as it is formed. Set aside on waxed paper until cool and firm, about 2 hours.
Store in tightly covered container. These will keep well for at least a week.

1 package (10 ounce) marshmallows
1 package (6 ounce) chocolate chips
4 tablespoons butter
2 cups crispy rice cereal
1 cup salted peanuts

Melt marshmallows, chocolate chips, and butter. Remove from heat; add cereal and nuts. Drop by spoonfuls on waxed paper.

1/2 cup light corn syrup
1/4 cup brown sugar
1/4 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla
2 cups crispy rice cereal
1 cup crushed corn chips
1 package (6 ounce) chocolate chips

Combine syrup, sugar and salt in medium saucepan. Heat to full boil, stirring constantly. Stir in peanut butter. Remove from heat. Stir in vanilla, cereals and chocolate chips. Press into greased 13 x 9-inch pan. Chill until firm. Cut into squares.

3/4 cup brown sugar
16 ounces powdered sugar
1/2 cup butter
28 ounces chunky peanut butter
12 ounces semisweet chocolate chips
1 tablespoon butter

Combine brown sugar, powdered sugar, 1/2 cup butter and peanut butter; mix well. Pat mixture into an ungreased 15 x 10-inch jelly-roll pan. Smooth top of mixture.
Melt chocolate and remaining 1 tablespoon butter in top of double boiler or microwave oven. spread melted chocolate on top of peanut butter mixture.
Refrigerate for 30 minutes to set chocolate. Before cutting into squares or triangles, allow to come to room temperature so chocolate will not crack. Store in refrigerator. These can be frozen.

1/4 cup butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup milk
1/4 cup cocoa
1/8 teaspoon salt
1/4 cup peanut butter
1/2 teaspoon vanilla
1/2 cup oatmeal
1/4 cup flour

Mix the butter, milk, sugars, cocoa and salt in a saucepan. Boil 1 minute at low heat. Remove from heat. Add peanut butter, vanilla, oatmeal and flour. Stir. Drop on wax paper on a tray. Allow to cool in refrigerator.

Club® Crackers
1/2 cup butter
1 cup graham cracker crumbs
1 cup brown sugar
1/3 cup milk
1 teaspoon vanilla
3 tablespoons peanut butter
1 cup chocolate chips
1/2 cup butterscotch chips

Line jelly roll pan with Club crackers. In saucepan combine butter, crumbs, sugar and milk. Heat to boiling, stirring constantly; boil 7 minutes, stirring frequently. Remove from heat; blend in vanilla. Cool slightly. Pour over crackers; smooth almost to edge. Cover with another layer of Club crackers. In top of double boiler, melt together peanut butter and both chips, stirring constantly. Spread over top layer of crackers.

1 can (14 ounce) sweetened condensed milk
1 cup chopped dates
1 cup chopped walnuts -- not too fine
2 cups graham cracker crumbs
2-1/2 cups miniature marshmallows
shredded coconut

In a bowl, combine milk and dates, let soak for 10 minutes. Then, add walnuts, crumbs and marshmallows; mix well. Drop by teaspoonfuls onto a plate with coconut. Roll well to coat all sides. Stack on waxed paper in the refrigerator to firm and chill. When cold, place in a covered plastic container in your refrigerator. If refrigerated, these will keep up to 3-4 weeks.

1/4 cup sugar
1/4 cup butter
1/3 cup honey
1 teaspoon cinnamon
1 package (6 ounce) dried fruit bits
1-1/2 cups sweetened rice cereal with real cocoa
1 cup quick cooking oats

Have ready an 8-inch ungreased metal baking pan. In a medium saucepan, combine sugar, butter, honey and cinnamon. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Remove from the heat and add the fruit bits, cereal and oats. Stir gently until well coated. Press evenly into the ungreased pan. Refrigerate until set, about 1 hour. Cut into 4 x 4 rows. Store in pan, tightly covered with foil or plastic wrap.

2 cups semisweet chocolate chips (12 ounce package)
1 can (14 ounce) sweetened condensed milk
1 package (8 ounce ) chocolate wafer cookies, finely crushed
1 cup chopped nuts -- divided

Line an 8-inch square pan with foil, allowing the foil to overhang slightly.
In a medium-size saucepan set over very low heat, melt the chips, stirring constantly until smooth. Remove from the heat and stir in the condensed milk, crushed wafers and half the nuts until well blended. Press this mixture into the prepared pan, patting it down evenly. Press the remaining 1/2 cup nuts evenly over the top.
Let stand at room temperature until firm, about two hours. Cut into 4 x 4 rows.
Store in a tightly covered container, separating the layers with sheets of waxed paper.

2 cups sugar
1/2 cup butter
1 cup evaporated milk
1 cup semisweet chocolate chips
3/4 cup flour
1 cup graham cracker crumbs
3/4 cup chopped nuts
1 teaspoon vanilla

In a saucepan combine sugar, butter and milk. Cook, stirring constantly, until mixture comes to boil. Boil, stirring occasionally, for 10 minutes. Remove from heat. Blend in chips, flour, crumbs, nuts and vanilla. Beat until thick. Spread in well-greased, 9-inch square pan.

2 cups raisins
1 cup mixed nuts
1/4 cup honey
coconut
Grind raisins and nuts. Stir in honey. Press onto sheet pan to make layer 1/2-inch thick. Cover; refrigerate 24 hours. Cut into bars. Roll in white or colored coconut.

3 cups crispy rice cereal
1 cup powdered sugar
1 cup honey
1 cup peanut butter
1 cup raisins
1-3/4 to 2 cups shredded coconut

Line cookie sheet with waxed paper. In large bowl, combine all ingredients except coconut; mix well. Shape into 1-1/4 inch balls. Roll in coconut. Place on prepared cookie sheet. Refrigerate 1-2 hours or until firm. Store in tightly covered container.

1 cup butterscotch chips
1/2 cup honey
1/2 cup peanut butter -- smooth or chunky
2 cups crispy rice cereal
1 cup semisweet chocolate chips

Lightly grease an 8 inch microwave-safe pan.
In a microwave-safe, 4-cup measure, combine the chips, honey, and peanut butter. Microwave on high until the mixture has softened enough to be stirred smooth, 1-2 minutes; set aside.
In a large bowl, with a mixing spoon, combine the cereal and butterscotch mixture until well blended. Press this mixture evenly into the prepared pan. Sprinkle evenly with the chocolate chips.
Microwave at high until chips are soft enough to spread (about 1 minute). Spread them evenly over the top of the cereal mixture. Set aside until completely cool before cutting into 4 x 4 rows. Store in baking pan, tightly covered with foil or plastic wrap.

1/4 cup sugar
1/4 cup butter or margarine
1/3 cup honey
1/2 teaspoon ground cinnamon
1 cup diced dried fruit and raisin mixture
1-1/2 cups Wheaties cereal
1 cup quick-cooking oats
1/2 cup sliced almonds

Butter square pan, 9 x 9 x 2 inches. Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. (You can use dried cherries or cranberries in place of the dried fruit bits.) Stir in remaining ingredients.
Press mixture in pan with back of wooden spoon. Cool completely. Cut into 6 rows by 4 rows.

Waverly Crackers
1 cup melted butter
1/3 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs
1/2 cup milk
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter

Line a 9 x 13 pan with crackers.
Combine butter, sugars, crumbs and milk in a saucepan. Bring to a boil, turn heat down and stir constantly for 5 minutes or until it starts to thicken. Spread half of mixture over layer of crackers. Add another layer of crackers. Spread other half of mixture over. Put another layer of crackers over all.
Melt chips and peanut butter together. Stir until smooth. Spread over crackers. Refrigerate for 1 hour and mark with a knife through the chocolate. Return to refrigerator for several hours and cut through bars.

1/2 cup butter
1 cup graham cracker crumbs
1 cup coconut
1 package (6 ounce) semisweet chocolate chips
1 package (6 ounce) butterscotch chips
1 cup chopped nuts
1 can (14 ounce) sweetened condensed milk

Melt butter in 13 x 9-inch pan. Top with layer of each remaining ingredient in order given. Chill; cut into bars.

1 stick butter
1-1/2 cups sugar
2 tablespoons cocoa
1/4 cup milk
1/4 cup peanut butter
1-1/2 cups oatmeal
1 teaspoon vanilla

Mix together the butter, sugar, cocoa and milk; let this come to a boil and boil for 1 minute. Take off the heat and add the peanut butter and oatmeal. Then stir in the vanilla. Drop on foil and cool.

3 cups miniature marshmallows
1/2 cup chunky peanut butter
1/4 cup honey
3 tablespoons butter
1-1/2 cups uncooked oatmeal
1 cup raisins

Lin 9-inch square pan with foil; grease. In heavy saucepan over low heat, cook marshmallows, peanut butter, honey and butter, stirring occasionally, until smooth. Remove from heat; stir in oats and raisins. Spread evenly in prepared pan; chill until firm. Remove from pan by lifting foil. Remove foil and cut into squares.

2 cups finely crushed ginger snaps
3/4 cup flaked coconut
3/4 cup powdered sugar
1/2 cup frozen, undiluted orange juice

Mix crumbs, coconut and powdered sugar. Add orange juice concentrate and mix well. Form into 1" balls. Roll in additional powdered sugar, if desired. Store in covered container.

CRUST
1-1/4 cups chocolate wafer cookie crumbs
1/3 cup butter, at room temperature

FILLING
1-1/2 cups powdered sugar
1/3 cup butter, at room temperature
1 tablespoon milk
2 teaspoons orange zest, finely minced
1/2 teaspoon vanilla

GLAZE
1 tablespoon unsweetened cocoa powder
1 tablespoon butter, melted

Make the crust: In a medium-size bowl, stir together the cookie crumbs and the 1/3 cup butter. Press onto the bottom of a 9 inch square pan. Refrigerate until firm, about 1 hour.
Make the filling:In a medium-size bowl, with an electric mixer at medium-low speed, beat together the powdered sugar, 1/3 cup butter, milk, orange zest, and vanilla. Beat at medium-high speed, scraping the side of the bowl often, until light and fluffy, 2-3 minutes. Spread this mixture over the firm crust.
Make the glaze: In a small bowl, stir together the cocoa and melted butter. Drizzle over the filling from the tip of a spoon. Refrigerate until firm, about 2 hours, before cutting into 8 x 4 rows. Store in the baking dish in the refrigerator, tightly covered with aluminum foil or plastic wrap.

1-1/2 cups graham cracker crumbs
1 pound powdered sugar
1 cup peanut butter
1 cup butter, melted
1 package (6 ounce) chocolate chips

Stir together crumbs, sugar and peanut butter. Pour melted butter over mixture; stir well. Press into 8-inch square pan. Melt chips, spread over peanut butter mixture. Cool slightly; cut into bars.

1 cup softened margarine
1 cup peanut butter
1 teaspoon vanilla
2 -/4 cups graham cracker crumbs
1 cup chopped peanuts, optional
1 cup semisweet chocolate chips
2 tablespoons peanut butter

Line 9 x 9 x 2-inch pan with aluminum foil. Mix powdered sugar, margarine, 1 cup peanut butter and the vanilla in large bowl. Stir in graham cracker crumbs and peanuts. Mixture will be stiff. Press in pan. Heat chocolate chips and 1/8 cup peanut butter over low heat, stirring frequently, until melted and smooth. Spread over bars. Refrigerate 1 hour or until chocolate is set. Remove, with foil, from pan. Cut into squares. Refrigerate 2 hours or until firm. Cover and refrigerate any remaining squares. If a thinner cookie is desired, make in 8 x12-inch pan. Increase topping to 2 cups chips and 1/4 cup peanut butter.

1 cup sugar
1/4 cup margarine
1/3 cup evaporated milk
1 cup peanut butter
1/2 teaspoon vanilla
1 cup oatmeal

Mix sugar, margarine and milk in pan and bring to a rolling boil. Boil for 3 minutes, stirring frequently. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoonsful onto waxed paper. Allow to cool and set.
Microwave Directions: Bring to a boil and let boil for 30 seconds.

8 ounces semisweet chocolate chips
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 cups mini marshmallows
32 whole graham crackers

In heavy saucepan, over low heat, melt chocolate. Add sweetened condensed milk and vanilla; cook and stir until smooth. Making 1 sandwich at a time, spread 1 tablespoon chocolate mixture on each of 2 whole graham crackers; sprinkle 1 with marshmallows and gently press second graham cracker, chocolate-side down, on top. Repeat with remaining ingredients. Carefully break each sandwich in half before serving. Wrap with plastic wrap; store at room temperature.

1 cup semisweet chocolate chips
1 cup butter
1/2 cup brown sugar
2 teaspoons vanilla
3 cups quick cooking oats
1/2 cup creamy peanut butter

Melt chocolate in microwave-safe bowl or large measuring cup on HIGH for 1 minute. Stir and heat another 30 seconds, or until chocolate is melted and smooth. (Or melt chocolat in a small saucepan over low heat on top of stove.)
Meanwhile, melt butter in large skillet over medium heat. Add brown sugar and vanilla; mix well. Stir in oats. Cook slowly for aobut 3 minutes. Put half the oats mixture in a greased 9-inch square pan; press to make an even layer.
Stir peanut butter into meltd chocolate. Spread chocolate mixture evenly over oats mixture in pan. top with remaining half of oats mixture; press gently.
Refrigerate until thoroughly chilled, then cut into 1-inch squares. Serve at room temperature for best flavor.

1 package (12 ounce) chocolate chips
1 package (12 ounce) butterscotch chips
1 cup peanut butter
1 package (10 ounce) miniature marshmallows
1 cup peanuts, unsalted or salted
Melt chips in saucepan over low heat. Remove from heat. Stir in peanut butter; cool slightly. Blend in marshmallows and nuts. Place in greased 13 x 9-inch pan; refrigerate.

1/2 cup sugar
3/4 cup light corn syrup
3/4 cup peanut butter
3 cups cornflakes
1 cup chocolate chips
1 cup butterscotch chips

Cook the sugar and syrup until it comes to a full boil, then add the peanut butter and pour over the cereal. Drop by teaspoons onto wax paper, or you can put in a 9 x 13 pan to make bars. Frost with the chocolate and butterscotch chips which have been melted together .

1 cup sugar
1 cup brown sugar
1-1/2 cups peanut butter
2 teaspoons vanilla
6 to 7 cups corn flakes
1/2 cup chocolate chips
1/2 cup butterscotch chips

Bring the sugar and syrup to a boil. Remove from the heat when boiling. Add peanut butter and vanilla. Stir in the cereal. Spread in a 9x13 pan. Melt the chips and spread over the top. Cool in the refrigerator.

1/2 cup butter
4 cups miniature marshmallows
1/2 cup instant dry milk
1/4 cup instant orange drink powder
1 cup raisins or other dried fruits
4 cups oat cereal

In a saucepan, melt butter. Add the marshmallows and dry milk, stir until melted. Add drink mix. Stir in ceral. Press into greased 9 inch square pan. Cut into squares. Store in covered container.

1 package (12 ounce) vanilla wafer cookies
1 package (16 ounce) powdered sugar, sifted
1/2 cup butter
1 can (6 ounce) frozen orange juice concentrate, thawed
1 cup finely chopped pecans
flaked coconut -- optional

Crush vanilla wafers to make fine crumbs. Add sugar, butter and orange juice concentrate, mixing well.
Shape dough into 1-inch balls. Roll balls in pecans or coconut, if desired; chill until firm.

1-1/3 cups fine vanilla wafer crumbs (2/3 of 12 ounce package)
3/4 cup chopped pecans -- divided
1 cup powdered sugar
1 can (6 ounce) undiluted orange juice concentrate, partly thawed

To prepare crumbs, place a few vanilla wafers at a time in blender or food processor and run motor in spurts until wafers are in fine crumbs. Place crumbs in a medium mixing bowl. add 1/2 cup pecans and the powdered sugar. Mix well, mashing out any lumps in sugar with a spoon. Slowly stir in orange juice concentrate, then stir in orange juice. Mix thoroughly. Rub a few drops of vegetable oil onto palms of hands. Pinch off a heaping teaspoonful of dough and, with your hands, roll dough into a ball. Place balls on waxed paper-lined tray, cover lightly with waxed paper and let dry overnight. If desired, roll cookie balls in remaining 1/4 cup pecans.

24 chocolate wafer cookies -- divided
1/4 cup smooth peanut butter
12 large marshmallows

Spread each of the bottoms of 12 cookies with 1 teaspoon of the peanut butter, set aside.
On a large, microwave-safe plate, arrange the remaining 12 cookies, bottom sides up. Top each cookie with a marshmallow. Microwave on HIGH for 10-12 seconds or until the marshmallows begin to puff. Remove from the microwave oven and immediately top with the remaining cookies, peanut butter side down.
Store the cookies on the plate, lightly covered with plastic wrap.

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
3/4 cup chunky peanut butter
1/3 cup light corn syrup
1 package (6 ounce) semisweet chocolate chips
2 tablespoons chunky peanut butter

Combine crumbs, sugar and cinnamon in a medium mixing bowl; add 3/4 cup peanut butter and syrup, mixing just until blended. Press evenly into 8-inch square pan; set aside.
Place chips in top of a double boiler; place over simmering water, and stir until chocolate melts. Spread evenly over surface of peanut butter mixture. Swirl remaining peanut butter in warm chocolate; set aside until chocolate cools completely. Cut into 4 x 1-inch bars.

1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups crispy rice cereal
1 package (6 ounce) semisweet chocolate chips
1 package (6 ounce) butterscotch chips

Combine sugar and syrup in a small saucepan; bring to a boil. Remove from heat; add peanut butter, stirring until smooth.
Combine peanut butter mixture and cereal; mix well. Press mixture evenly into a lightly greased 13 x 9-inch pan, using the back of a spoon. Combine chips in top of a double boiler; cook over simmering water, stirring constantly, until chips melt. Spread evenly over mixture in pan. Chill; cut into 1-1/2-inch squares.

1 cup margarine, melted
1-1/2 cups graham cracker crumbs -- about 10-11 crackers
1 cup peanut butter
2 cups powdered sugar
1 package (11 ounce) chocolate chips OR 1 (11 ounce) chocolate candy bar
Mix the melted margarine, crumbs, peanut butter and powdered sugar together. Pat in a buttered 13 x 9 pan. Melt the chocolate in the microwave. Spread melted chocolate over crumb mixture. Refrigerate, then cut into squares.
NOTE: You can make these in small muffin cups instead, placing the crumb mixture on the bottom of each cup and then topping with the chocolate.

3/4 cup sugar
3/4 cup light corn syrup
1-1/2 cups marshmallows
3/4 cup peanut butter
6 cups Rice Krispies
1/4 cup peanut butter chips
1 cup chocolate chips

Melt together sugar and syrup. Add the marshmallows and peanut butter. Stir together and add the cereal. Spread in a 9 x 13 pan. Melt the chips, spread on bars.

1/2 cup peanut butter
1/2 cup sugar
1/2 cup orange juice
1 cup biscuit mix
Place peanut butter, sugar and juice in small mixer bowl. Beat at low speed, gradually increasing speed until mixture is blended, about 1 minute. Add biscuit mix and beat at medium speed just until well mixed. The mixture will be lumpy. Place tablespoonfuls of batter onto preheated waffle griddle. Bake 3-5 minutes (like for waffles). Remove cookies to rack to cool.

32 large marshmallows OR 3 cups miniature marshmallows
1/4 cup butter or margarine
1/2 teaspoon vanilla
5 cups Reese's Peanut Butter Puffs cereal

Spray square pan, 9 x 9 x 2-inches, with cooking spray. Heat marshmallows and butter in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in vanilla.
Stir in half of the cereal at a time until evenly coated. Press in pan; cool. Cut into 6 rows by 6 rows.
You can roll the cereal mixture into balls instead of putting it into a pan.

1 cup sugar
1 cup light corn syrup
1-1/2 cups crunchy peanut butter
5 cups corn flakes

FROSTING
1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup margarine

Combine sugar and syrup; bring just to a boil, remove from heat. Add peanut butter and cereal. Put in 8 x 4-inch pan and pack down. Cool. Frosting: Combine frosting ingredients and boil 1 minute; beat well. Frost cookies and cut into bars.

2 tablespoons butter
3 cups miniature marshmallows
4 cups Post Fruity Pebbles or Trix cereal
coconut flakes
assorted candies
Microwave butter in large microwavable bowl on high for 30 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes, stirring after 45 seconds. Add cereal; toss lightly to coat well. Press firmly into lightly greased muffin pans to form 12 nest; cool. Fill nest with coconut (you can tint coconut, if desired) and candies.
Note: lightly spray your hands with no stick cooking spray to prevent cereal mixture from sticking and to make it easy to press the mixture into muffin pans.

2 cups popped popcorn
2 cups Life cereal
1 cup miniature pretzels
1 cup M&Ms -- divided
1 package 10-1/2 ounces miniature marshmallows
1/4 cup butter

In a bowl, combine the popcorn, cereal, pretzels and 1/2 cup M&Ms. In a microwave-safe bowl, melt marshmallows and butter; stir until smooth. Fold into cereal mixture. Spread into a greased 11 x 7 x 2-inch pan. Sprinkle with remaining M&Ms; press lightly. Cut into bars.

1/2 cup light corn syrup
1/4 cup brown sugar
1 dash salt
1 package (6 ounce) butterscotch chips
1/2 cup peanut butter
2 cups crispy rice cereal
1 cup corn flakes

Bring syrup, sugar and salt just to a boil. Remove from heat and quickly add chips, peanut butter and cereals.