Combine syrup and sugar – bring to a rolling boil.  Off heat add peanut butter and vanilla.  Pour over cereal.  Mix well.  This fits in a 9×13 pan.  Top with melted choc. chips/butterscotch chips.

1 yellow cake mix     1/4 c melt. marg.   1 egg   

Mix the above ingredients (will be kinda of dry and crumbly)  Pat into a 9×13 pan and bake 10 minutes at 350.  Take out and cover with 3 c mini marshmallows and put back in oven for 2 or 3 more minutes.

12 oz. peanut butter chips     1/2 c oleo    1/2 c corn syrup

Mix the above ingredients and melt, then add to 2 c rice krispies and 2 c salted peanuts.  Mix all together (well) and spread over cake and marshmallows.

Crust:

2 cups all purpose flour

½ cup powdered sugar

1 cup butter or margarine

Filling:

1 (14 oz) can sweetened condensed milk

1 tsp vanilla

½ tsp cinnamon

1 egg

1 cup chopped, peeled apple

1 cup chopped pecans

1 cup English toffee bits – (not the chocolate coated kind)

Glaze:

1 cup powdered sugar

2-3 Tbs cooled coffee or milk (I use milk)

Heat oven to 350°. Combine flour and ½ cup powdered sugar. Cut in butter until it resembles coarse crumbs. Press in bottom of ungreased 9×13 pan. Bake for 15 minutes or until set.

Meanwhile, combine milk, vanilla, cinnamon and egg; blend well. Stir in remaining filling ingredients; mix well. Pour mixture over partially baked crust.

Bake an additional 30-40 minutes or until filling is set and edges are golden. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cool.

Combine glaze ingredients, adding enough coffee (milk) for desired drizzling consistency; blend until smooth. Drizzle over bars. Let set 10 minutes or until glaze is set. Cut into bars. Store loosely covered.

Chocolate Toffee Caramel Bars

1 pkg. Pillsbury Moist supreme Butter Recipe Cake Mix

(I used a Triple Fudge Chocolate cake mix instead)

1/3 cup oil

2 eggs

1 (12 oz. pkg) Semi-Sweet Chocolate Chips

1 cup white chips

1 cup chopped Heath or Skor bars or chips

½ cup butter or margarine

32 caramels, unwrapped

1 (14 oz) can sweetened condensed milk

Preheat oven to 350°. Grease a 9×13 pan. Combine cake mix, oil and eggs; blend well. Stir in all chips and candy bar pieces. Press half of mixture in pan. Bake for 10 minutes.

Meanwhile, combine butter, caramels and milk in saucepan. Cook over medium heat until caramels melt and mixture is smooth, stirring occasionally. Slowly pour over prebaked crust. Top with remaining cake mix mixture.

Bake an additional 25-30 minutes or until top is set and edges are brown. Cool 20 minutes. Run knife around sides of pan to loosen the bars. Cool 40 minutes. Cut into bars. Store in fridge.

2 Tlb butter     10 oz marshmallows    1 1/2 c. powdered sugar

Melt butter and marshmallows over low heat in medium size pan.  Take off heat and add powered sugar and mix well.  (will get very sticky)  Put in refrigerator pan and all until cool.  While this is cooling, melt together over low heat . . .

14 oz kraft caramels    2 Tlb. butter    2 Tlb water

While you keep this warm (just warm enough to stay runny) take out cooled marshmallow mixture and form into several long rolls – about candy bar size.  It will be very hard to work with until starts to soften a little.    Dip roll into melted caramel mixture with spatula or whatever you find works best for you.  Move quickly and coat roll with caramel and put into salted peanuts coating evenly.  (cake pan works best for peanuts because you have to be able to get your hands around it to coat it.  (grease hands – very sticky)  Immediately put roll onto lightly greased piece of plastic wrap.  Wrap up tight and then put onto a piece of tin foil and wrap that tightly.  Put in refrigerator and it will set up.  When ready to serve, just unwrap and slice.  It is very monotonous work, but well worth the effort.  It helps to have everything set up ready to go – caramel – peanuts - plastic wrap – foil

1st layer – Mix these ingred. together until crumbly – press half into a 9×13 pan and bake for 15-20 min at 350.

1 c brown sugar     1 c oleo     1 tsp soda     1 3/4 c oatmeal     1 3/4 c flour

2nd layer – cook until thick and pour over crust.  Top with remaining crumbs and bake another 10 – 15 minutes.

4 egg yolks    2 c sour cream    1 1/2 c sugar    2 c raisins

1 german choc cake mix – 1 stick melted butter – 1/3 c carnation milk

Mix together and pat 1/2 in a lightly greased 9×13 pan. Bake for 6 minutes.   Sprinkle with choc. chips and pour caramel over top (50 caramels melted down with 1/3 c canned milk) – Pat remaining cake batter over top.  Bake at 350 for additional 15 minutes.  Cool before cutting.