ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Need rice krispie bars with PB caramel topped with fudge

Misc.
This recipe is a basic rice krispie treat with a layer of peanut butter caramel and topped with fudge. I got this recipe a few years ago from someone in the Grand Forks/ Red River Valley area. My kids are begging for it and I lost the recipe. Help!
MsgID: 016040
Shared by: Marilyn from Iowa
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Brio Tuscan Grille's Tournedos di Manzo
  • Brio Tuscan Grille's Tournedos di Manzo Source: Orlando Sentinal Hollandaise: 3 egg yolks 1/2 cup butter, melted 1/2 of a lemon, juiced Tabasco to taste Worcestershire sauce to taste Salt and freshly ground black pepper...
  • Angus Barn Chocolate Pie
  • ANGUS BARN CHOCOLATE PIE 3/4 cup butter or margarine 1 1/2 unsweetened chocolate 1 1/4 cups sugar 1/4 cup light corn syrup 3 large eggs; slightly beaten 1/8 tsp salt 1/2 tsp vanilla extract 1 (9 inch) unbaked pie...
  • Eo-E-Tu Ristorante Broccoli Rabe with Sweet Sausage
  • BROCCOLI RABE WITH SWEET SAUSAGE 1 1/2 pounds sweet Italian sausage 3 tablespoons olive oil 7 cloves garlic, chopped 1 1/2 pounds broccoli rabe, washed, chopped 1/3 cup water Salt and pepper to taste Cut sausage into...
ADVERTISEMENT
  • Coconut Krispies Drops (using chopped dates)
  • COCONUT KRISPIES DROPS "These are similar to Rice Krispies treats but not as sweet or sticky. However, you'll form them into balls easier if you wet your hands or spritz them lightly with a nonstick spray." 2 eggs 1 ...
  • Chocolate for Rockwood starlight mint cookies
  • After struggling to find the Rockwood mint chocolates with no results I decided to see if I could replicate the idea. I melted some mint choc chips and poured it into a candy wafer mold. The wafers were too small to ge...
  • Smoked Salmon and Dill Croissant Sandwich
  • SMOKED SALMON AND DILL CROISSANT SANDWICH The croissant, a national symbol of France, was traditionally eaten only at breakfast. According to Alan Davidson in The Oxford Companion to Food, things changed in the 1970s ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Need rice krispie bars with PB caramel topped with fudge
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!