Scotcheroos - or Snot Bars to my family

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Couretsy of http://www.ricekrispies.com/#/recipes/chocolate-scotcheroos

Triple Layer Bars

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 7-oz. pkg. flaked coconut (2 2/3 cups)1 14-oz. can sweetened condensed milk (not evaporated milk)1 12-oz. pkg. semisweet chocolate chips1/2 cup creamy peanut butter

1. Preheat oven to 350 degrees (325 degrees if baking with a glass dish).
2. Put margarine in a 13-by-9-inch baking pan and heat in oven until margarine melts.
3. Sprinkle graham cracker crumbs evenly over margarine.
4. Top with coconut, then sweetened condensed milk.
5. Bake 25 minutes or until lightly browned.
6. In a small saucepan, melt chocolate chips and peanut butter over low heat.
7. Spread evenly over hot coconut layer.
8. Cool 30 minutes; chill thoroughly.
9. Cut into bars and store loosely covered at room temperature.

Peanut Butter Fingers

Growing up our cousin's came over for Sunday Dinner for close to 10 years and at least once a month I requested she make these bars.

Ingredients:
1/2 C. oil
1/2 C. brown sugar
1/2 C. white sugar
1 egg
1/3 C peanut butter
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla

Mix the above ingredients. (I do it by hand with a pastry crust thingy blender - I just whisk it a few times.) (You know the thing with the slots?) You could use a mixer too. I'm just too lazy to put it together.

Next add:
1 C. flour
1 C. oatmeal

Mix together with a spoon. When it is mixed together enough that it's not very messy, I use my hands and kind of knead it in the bowl.

Then I spread it with my fingers in the pan.
Bake at 350 degrees in a preheated oven ONLY 15 MINUTES. It might seem like it's not done but it is and it is nice and soft this way.

Take it out of the oven and sprinkle chocolate chips on immediately while hot.

Put on the topping:
1/2 C. powdered sugar
1/4 C. peanut butter
2-4 Tbsp. milk

I mix this so that it is on the thicker side - just so that it slowly pours off the spoon when I lift the spoon up to check how it pours off. If it's too thin, I add a little more powdered sugar and peanut butter.
Drizzle the topping on the bars and cut while hot so the knife can cut through the melted chocolate.

Courtesy of: Retta Raddant

Peanut Butter Brownies

9 x 13 size Betty Crocker Fudge Brownie Mix and ingredients to make mix
1 (8oz.) package Cream cheese, softened
¾ cup Brown Sugar
1 tsp. vanilla
½ cup peanut butter (crunchy or creamy)
8 Reese’s Peanut Butter Cups (2 king size or 4 regular packages)
Chocolate syrup

1. Bake brownies according to directions. Cool completely.
2. Freeze peanut butter cups for 10 minutes to make it easier to cut up.
3. In medium bowl, combine softened cream cheese, vanilla, and peanut butter. Stir in brown sugar.
4. Spread onto completely cooled brownies.
5. Cut up Reese’s peanut butter cups into small pieces. Sprinkle on top of peanut butter layer.Drizzle with chocolate syrup

These are from my friend Niayana Harrison. They are a girls best friend.

Carmel Bars

1 C. flour
1 C. Oatmeal
¾ C. Brown Sugar
½ tsp. Baking soda
½ tsp. Salt
¾ C. Butter
5 Tbls.Milk
32 Carmel’s
½ bag Chocolate chips
½ C. chopped walnuts (optional)

1. Melt butter and mix with dry ingredients. Put ¾ of the mixture in a greased 10 x 13 inch pan bake at 350 degrees for 10 minutes.
2. Melt carmels on low heat with the milk. Stir constantly so they don’t burn.
3. Pour carmel over crust.
4. Sprinkle chocolate chips, nuts, and the remaining crust on top.
5. Bake 10-15 minutes more or until golden brown.
6. Let Cool before cutting.