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Peanut Butter Balls, Rice Crispi’s Balls and Microwave Peanut Brittle

Peanut Butter Balls

2 cups crushed corn flakes
2 cups chunky peanut butter
2 cups powdered sugar
4 tbsp melted butter
1 package chocolate almond bark

Combine peanut butter, sugar and butter in a medium bowl; mix well, add corn flakes; mix well.  Form small balls from mixture and place on cooking sheet; freeze for 1 hour.  Melt Chocolate almond bark in microwave safe bowl or double boiler, dip balls and place on wax paper to cool.  Store peanut butter balls in airtight container.

Rice Crispi’s Balls

1 package Kraft caramels – unwrapped
1 can condensed milk
1/4 stick butter
1 package large marshmallows
6 cups Rice Crispi’s

Combine caramels, milk and butter in a microwave safe bowl and heat on high until melted, stirring every 2 minutes, or melt in a double boiler.  Dip marshmallows in caramel and then roll in Rice Crispi’s; place on wax paper to cool.  Store in air tight container.

Microwave Peanut Brittle

1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda

In a heavy microwave safe bowl combine sugar and corn syrup; microwave on high for 4 minutes; add peanuts to sugar mixture; microwave for 3 – 5 minutes until light brown.  Add butter and vanilla to peanut mixture and microwave for an additional 1-2 minutes.  Gently stir in baking soda to mixture; stir until light and foamy.  Pour mixture onto lightly greased cookie sheet; cool for 1/2 to 1 hour.  Break into small pieces and store in air tight container.