1/2 cup of butter or margarine
1/2 cup of firmly packed brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of vanilla
1/3 cup of crunchy style peanut butter
1 cup of unbleached flour; sifted
1/2 teaspoon of Baking Soda
1/4 teaspoon of salt
1 cup of quick cooking oats
1 cup of semi-sweet chocolate chips

Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.

Beat in the egg and vanilla.

Blend in the peanut butter.

Sift the flour, baking soda and salt together.

Stir the dry ingredients into the creamed mixture, blending well.

Stir in the oats.

Spread the mixture in a greased 13 X 9 X 2-inch baking pan.

Sprinkle with the chocolate chips.

Bake in a 350 degree F. oven for 25 minutes or until done.

Cool in the pan on a rack.

While still warm drizzle with the vanilla glaze.

When cooled, cut into 48 (2 x 1-1/2-inch) bars.

For the Vanilla Glaze:
1/4 cup of confectioners’ sugar
1/4 cup of peanut butter
2 tablespoons of butter or margarine
1/4 cup of hot milk
1/2 teaspoon of vanilla

Combine all of the ingredients in a bowl and beat with an electric mixer set to high speed until smooth.

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Chocolate and caramel baked between an easy crumb crust made this is a Bake Off winner in the 1970s. It has been a favorite of mine ever since then. My kids loved when I made it…

Crust
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted

Grease bottom and sides of a 9-inch square pan.

Combine ingredients in a large bowl to form crumbs. Press half of crumbs into bottom of pan.

Bake at 350 degrees for 10 minutes.

Chocolate Layer
Sprinkle 1 cup (6 ounce package) semi-sweet chocolate pieces and 1/2 cup chopped nuts over the baked crust.

Caramel Layer
Mix together 3/4 cup caramel ice cream topping and 3 tablespoons all-purpose flour. Drizzle over chocolate and nuts.

Sprinkle remaining crumbs over caramel layer.

Bake at 350 degrees for 15 to 20 minutes until golden brown. Chill bars for easy cutting.

1 package German chocolate cake mix
1 can evaporated milk
1 cup chopped nuts
3/4 cup melted butter
1 6-ounce package chocolate chips
Caramels

Melt together 40 caramels and 1/3 cup evaporated milk.

Mix together cake mix, melted butter, and 1/3 cup evaporated milk.

Spread 1/2 of this mixture in greased 9 inch x 13 inch pan.

Bake 6 minutes at 350 degrees.

Sprinkle chocolate chips and nuts over. Then spread caramel mix over it. Crumble remaining cake mix on top.

Bake 20 minutes more.

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1-1/2 cups flour
1-1/2 cups brown sugar
1-1/2 cups oatmeal
1/4 teaspoon salt
3/4 teaspoon soda
1 cup butter

1/2 cup nuts
1 package caramels
8 tablespoons cream

Mix together first 6 ingredients.

Save 1/3 for topping. Put rest in a 10 inch x 14 inch pan.

Bake 10 minutes at 350 degrees.

Put on chocolate chips and nuts.

Spread caramels melted with cream over the chips.

Add reserved topping.

Bake 15 minutes longer.

Whole graham crackers
1 12-ounce package chocolate chips
2 cups nuts
1 cup brown sugar
1 cup butter
2 tablespoons white Karo syrup

Line a 9 inch x 13 inch pan with whole graham crackers.

Sprinkle chocolate chips over the crackers.

Then sprinkle the nuts over this layer.

Boil: brown sugar, butter, and syrup for 3 minutes. Pour this mixture over the crackers, and spread evenly.

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Ingredients for crust
2/3 cup butter
4 cups oatmeal
1 cup brown sugar
1/4 cup white syrup
1/4 cup peanut butter
1 teaspoon vanilla

Ingredients for topping
1 6-ounce package chocolate chips
1 6-ounce package butterscotch chips
2/3 cup peanut butter
1 cup dry roasted peanuts

Crust
Melt butter.

Add oatmeal, sugar, syrup, peanut butter, and vanilla.

Put into a 9 inch x 13 inch greased pan.

Make 12 minutes at 350 degrees.

Watch closely – do not overbake.

Topping
Melt chocolate chips, butterscotch chips, and 2/3 cup peanut butter. Stir in dry roasted peanuts.

Spread on the warm baked crust.

Cool well and cut.

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I just received this recipe from a guy friend who made it and brought it to a Christmas party this year. He said his mother had made this recipe ever since he could remember. I like the classic Rice Krispies Treats, but these are even better!

I just made these treats today, and I am having a hard time not eating any more of them. I already ate two – I just hope there will be some left when my son and his family come tonight! I took a picture, and it is at the bottom of this recipe.

3/4 cups sugar
3/4 cups white corn syrup (Karo Light)
1/2 stick butter
3/4 cup Peter Pan Honey Crunch Peanut Butter
4 cups Rice Krispies cereal

Mix sugar, corn syrup, and butter in a pan, and bring to a gentle boil.

Remove from heat.

Add peanut butter and mix.

Gently mix in Rice Krispies.

Divide into cookie-sized portions.

Let set.

1 cup chopped nuts
3/4 cup brown sugar – packed
1/2 cup butter
1/2 cup semi-sweet chocolate pieces

Sprinkle nuts over the bottom of a buttered 8-inch square dish.

Place brown sugar and butter in 1-1/2 quart casserole. Microwave 5 to 6 minutes, stirring after 2 minutes. Stir well. Spread over chopped nuts.

Sprinkle chocolate pieces over toffee. Cover dish so heat melts chocolate and let stand 5 minutes. Spread chocolate evenly over top.

Cut into squares while warm. Refrigerate to set.

Makes about 30 pieces.

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