½ cup corn syrup
½ cup sugar
¾ cup peanut butter
3 cups Special K cereal
½ cup semi-sweet chocolate chips
1 cup Butterscotch chips.

In saucepan bring corn syrup and sugar to a boil. Remove from heat. Add peanut butter; stir well. Add Special K. cereal and mix. Spread in buttered 9 x 13 inch pan.
In small saucepan melt chocolate chips over low heat; add butterscotch chips and stir constantly until melted and smooth. Spread on top of Special K. mixture. Cool before cutting.

¼ cup butter
5 cups miniature marshmallows or
40 regular marshmallows
5 to 6 cups Rice Krispies
M & M candy (optional)
Macintosh Toffee candy bar (optional)
Caramels (optional)

In large saucepan over low heat, melt butter. Add marshmallows and Macintosh Toffee or caramels if using; stir until melted and well blended. Remove from heat.

Add cereal, stirring until coated. Add M & Ms and stir carefully so as not to crush. Using lightly buttered spatula, press into buttered 13 x 9″ pan. Cool. Cut into squares. Yield: 24 squares

Microwave Directions:
In large microwaveable bowl, microwave butter at high 30-60 seconds or until melted. Add marshmallows and Macintosh or caramels if using, tossing to coat. Microwave at high 1-1 ½ minutes or until smooth when stirred, stirring after 45 seconds. Follow steps 2 and 3 above.

3 cups flour
¼ cup brown sugar
1 cup butter, room temperature
4 eggs
2 tsp. Vanilla
1/8 tsp. Salt
3 cups brown sugar
½ cup butter, melted
2 Tbsp. Vinegar
2 cups raisins

Preheat oven to 350˚F. Grease 2-8 inch pans or 1-9 x 13 inch pan. Mix 1 ½ cups flour, brown sugar and butter. Press into pans. Bake 5 minutes.

Whisk eggs, vanilla and salt until foamy. Beat in sugar. Gradually beat in butter and vinegar. Stir in raisins. Pour over base. Bake immediately 30-35 minutes. Cool on rack. Filling will set and sink as it cools. Serve at room temperature. Store in fridge 4 days or freeze 6 months. Do not overcook.

2/3 cup butter
1 cup corn syrup
2 cups brown sugar
¼ cup cocoa
1 tsp. Vanilla
11 cups puffed wheat

Combine butter, corn syrup, brown sugar and cocoa. Bring to boil stirring constantly. Boil 1½ minutes. Add vanilla. Then add puffed wheat. Press into greased 9 x 13″ pan. Cool and cut into squares.

8 cups puffed wheat
1/3 cup butter
½ cup corn syrup
1 cup brown sugar
2 Tbsp cocoa

Put puffed wheat into a large greased bowl or plastic bowl. Set aside. In a pan combine butter, corn syrup, sugar and cocoa. Bring to boil and boil 1 minute stirring constantly. Pour into bowl of puffed wheat and mix thoroughly. Press into greased 8×8 inch pan. Cut into squares while still warm.

1 cup butter
2 cups sugar
1 tsp vanilla (optional)
4 eggs
1 ¼ cup flour
1 cup cocoa
1 cup chopped pecans

Cream butter and sugar. Mix in eggs and vanilla. Beat on high for 5 minutes. Combine flour and cocoa. Beat into butter mixture just until blended. Stir in nuts. Spread in greased 13 x 9 inch pan. Bake at 350º F for 30-40 minutes, just until brownies pull away from sides of pan. Cool.

 (also known as Bishop’s Dessert)

1 large can fruit pie filling
1 large can crushed pineapple
1 boxed cake mix
2 sticks butter or margarine
1 c. chopped nuts

Drain pineapple. Mix with fruit pie filling. (Optionally: just use two cans of fruit pie filling.) Spread it in the bottom of a sheet cake pan. Spread the dry cake mix evenly on top of it. Sprinkle the nuts on the cake mix. Take the melted butter and thinly drizzle it all over the top of the cake mix. Bake at 350 F. for 45-60 minutes. Let cool before serving.

1 cup flour
½ cup butter, softened
¼ cup powdered sugar
2 eggs
1 cup sugar
2 Tbsp. lemon juice
2 Tbsp. flour
powdered sugar

Heat oven to 325°F. Mix flour, butter and powdered sugar. Press in ungreased square pan. Bake 15-20 minutes. Breat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until set, about 25 minutes. Sprinkle with powdered sugar. Cool. Cut into about 1 ½ inch squares. 25 squares

Lemon-Coconut Squares: Stir ½ cup flaked coconut into egg mixture.

Raspberry Coconut Squares: Spread ¼ cup raspberry jam over baked crust. Add ¾ cup coconut to egg topping.

1 cup quick cooking oats
1 cup brown sugar
1 cup flour
¾ cup butter, melted
½ tsp baking soda
¼ tsp salt
14 oz. (50) caramels
1/3 cup milk
1 cup chocolate chips (semi-sweet or milk chocolate)
1 cup nuts

Combine 1st 6 ingredients and sprinkle 1 cup into a greased 13×9 inch pan. Bake at 350°F for 10 minutes. Cook and stir caramels and milk until melted together. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350°F for 10 minutes more. Cool on a wire rack. Refrigerate to set the caramel.

1 ½ cups flour
2 tsp. baking powder
½ cup butter, softened
2 cups brown sugar
2 eggs
1 ½ tsp. vanilla
¼ cup butter
1/3 cup white corn syrup
1/3 cup sugar
2 Tbsp. water
1 ½ cups pecans or sliced almonds
4 oz. milk chocolate, melted

Combine flour and baking powder; set aside. Melt butter in large saucepan. Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir in flour mixture. Spread batter in a greased 13 x 9 inch pan. Bake 20 min. at 350°F.

Melt ¼ cup butter in small saucepan. Add and mix in corn syrup, sugar and water. Bring to boil’ boil 4 minutes; stir constantly. Stir in nuts. Spread evenly over crust. Bake 15 minutes longer. Cool. Drizzle melted chocolate over bars. Cut. Keeps 2 weeks if covered in fridge.