Peanut Butter and Honey Crisp Rice Squares

1 cup peanut butter
3/4 cup honey
1 teaspoon vanilla
3 cups crisp rice cereal
1 cup chocolate chips (optional)

1. Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
2. Remove from heat.
3. Add crisp rice, and stir until coated.
4. If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
5. Press into a greased 8" or 9" square pan.
6. Wait until completely cooled to cut.


Read more: http://www.food.com/recipe/peanut-butter-and-honey-crisp-rice-squares-413387#ixzz1dQ3B0NCu

Honey Crunch Cookies Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 eggs
1 cup flaked coconut
1 cup butterscotch chips
4 cups crisp rice cereal

1. Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy.
2. Add honey, a little at a time, beating well after each addition.
3. Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.

Nutritional Analysis: 2 cookies equals 196 calories, 10 g fat (7 g saturated fat), 31 mg cholesterol, 181 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.