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Results 31 - 40 of 135 for crunch bars
Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in ...
32. CRUNCH BARS
crush 4 cups cereal and ... over the mixture. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Store tightly covered.
Place candy bar pieces in a small bowl; ... Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.
34. CRUNCH BARS
Preheat oven to 400 degrees. Layer saltines on foil lined 15 x 10 inch pan. Boil butter and sugar for 3 minutes. Pour or spoon butter- ...
35. CRUNCH BARS
Measure corn syrup and brown ... bowl. Pour syrup mixture over cereal. Mix and pour into 9 x 13 pan. Let cool 15 minutes. Cut into bars. Very good.
Beat together peanut butter, butter ... 20 to 25 minutes or until edges are lightly browned. Cool thoroughly at room temperature; cut into bars.
37. CRUNCH BARS
Cream butter, sugar, beat in vanilla, eggs, flour, baking powder and salt. Stir in nuts. Spread mixture in 13 x 9 greased baking pan. Bake ...
In 2 quart saucepan combine ... Nut & Honey Crunch Flakes Cereal and cinnamon. Using ... browned. Cool, cut into bars. Serve with whipped topping.
Heat oven to 375 degrees. ... golden brown. Cool completely. Refrigerate at least 2 hours before cutting into bars. Store in refrigerator. 36 bars.
Combine molasses and sugar in ... Gradually stir molasses mixture into rice cereal. Press into buttered 9-inch square pan. Cool. Cut into bars.
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