• 2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 cup peanut butter
• 1 teaspoon vanilla
• 2 3/4 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

Related posts:

1. No-Bake Peanut Butter Squares
2. Chocolate Peanut Butter No-Bake Cookies
3. No-Bake Peanut Butter Cookies

• 1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
• 2 cups finely chopped almonds
• 2 cups powdered sugar
• 1/4 cup bourbon
• 1/4 cup light corn syrup
• Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

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1. Chocolate-Bourbon Balls Recipe
2. No-Bake Apricot Balls
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• 2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 cup peanut butter
• 1 teaspoon vanilla
• 2 3/4 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1/4 cup peanut butter

Preparation:
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

Related posts:

1. No-Bake Peanut Butter Squares
2. Chocolate Peanut Butter No-Bake Cookies
3. No-Bake Peanut Butter Cookies

• 1/4 cup sugar
• 1/4 cup butter or margarine
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1 cup diced dried fruit and raisin mixture
• 1 1/2 cups Wheaties® cereal
• 1 cup quick-cooking oats
• 1/2 cup sliced almonds

Preparation:
Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.

Press mixture in pan with back of wooden spoon. Cool completely. Cut into 6 rows by 4 rows.

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3. Raspberry Chocolate Bars Recipe

• 1 cup margarine
• 1 package (14 ounce) caramels
• 1 box (19 ounce) crispy rice cereal
• 1 can sweetened condensed milk
• 1 bag (16 ounce) marshmallows

In a large microwavable container, combine the unwrapped caramels, margarine and condensed milk. Microwave 7 minutes, stirring after every 2 minutes. Add marshmallows and microwave 2 minutes. Stir well. Pour over the cereal and stir until well coated. Spread in two 10 x 15 inch pans or two 9 x 13 inch pans, depending on how thick you want your bars.

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