|Roland Mesnier's Basic to Beautiful Cakes|
|by Lauren Chattman|
In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasi...
Results 1 - 10 of 138 for rice krispie scotcheroos
Measure corn syrup ... Mix well. Add Rice Krispies cereal. Stir until ... evenly over cereal mixture. Let stand until firm. Cut into 1 x 2 inch bars to serve.
Combine sugar and syrup in large heavy pan. Cook over medium heat until mixture boils, stirring often. Remove from heat and mix in peanut butter. Add ...
Combine sugar and ... mix well. Add Rice Krispies. Stir until ... spread evenly over rice mixture. Cool until firm. Cut into bars. Makes 48 bars, 2"x1".
In a large ... until smooth. Add Rice Krispies. Mix until ... into squares. Store in a tightly covered container. (Does not have to be kept refrigerated.)
Melt sugar and ... the peanut butter. Add the Rice Krispies. Press in a 9x13 inch pan. Melt the chips together and spread on top. Refrigerate until firm.
Bring syrup and ... peanut butter and Rice Krispies. Pat gently ... 6 ounces butterscotch chips together. Spread over bars. Chill for 1/2 hour if needed.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut ...
Mix sugar and Karo syrup. Bring to a boil and remove from heat. Add peanut butter. Stir in cereal until well mixed. Spread in 9 by 13 cake pan. Melt ...
Boil sugar and ... Remove. Blend in peanut butter, flour and Rice Krispies. Press into 13"x9" pan. Melt chocolate chips and butterscotch, spread over top.
In large saucepan, ... butterscotch in double boiler. Mix together. Then pour over Rice Krispies. Chill until firm, cut into squares. Makes 48 bars, 2x1 inch.
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