3 cups rolled oats
1 cup chopped nuts, lightly toasted (optional)
2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup cocoa powder
1/2 cup butter
1 teaspoon vanilla extract
Cover a large surface with waxed paper. Combine oats and optional nuts in a bowl and set aside. In a heavy saucepan, combine sugar, cocoa and evaporated milk. Cook over medium-high heat, stirring constantly. Let boil for 2 minutes, while continuing to stir. Remove from heat and stir in butter and vanilla. Once butter is melted, pour in oatmeal mixture. Combine completely. Drop by spoonfuls onto wax paper covered surface. Once cool, store in airtight container.
1-2 cups peanut butter
powdered milk (optional)
Take about 1-2 cups of peanut butter and mix together with enough powdered sugar (several cups) to form a dough like ball that’s formable. You can also add powdered milk, but we usually don’t.
Now form the dough into 1″ balls and then roll around in some more powdered sugar.
6 cups cornflake cereal
1 cup light corn syrup
1 cup sugar
1/4 cup butter
1 cup peanut butter
Pour cornflakes into large bowl. Cover cookie sheet with wax paper. Bring syrup and sugar to a boil. Remove from heat and stir in butter and peanut butter. Stir well. Pour over cornflakes. Combine completely. Drop by spoonfuls onto wax paper.
1 3/4 cups powdered sugar
1 1/2 cup margarine, softened
1 cup peanut butter (creamy or chunky)
1 tsp. vanilla
3 cups graham cracker crumbs (approximately 40 squares)
1 cup chopped peanuts (optional)
1 12-oz. package semisweet chocolate chips (2 cups)
1/4 cup peanut butter
Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)
In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.
Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours or until firm.
Cover and refrigerate any leftovers.