1 lb Vanilla-flav. candy coating - cut into pieces 1/2 c Peanut butter 2 c Crisp rice cereal 1 c Chopped peanuts 1/2 c Plain M & M's Lightly butter 13 x 9-inch pan. In large saucepan over low heat, melt candy coating and peanut butter; blend well. Remove from heat. Stir in cereal and peanuts; mix well. Press mixture evenly in buttered pan. Immediately sprinkle M&M's over bars; press lightly. Allow to set 45 to 60 minutes. Cut into bars. Store in tightly covered container. 48 bars.
How To make Peanut Polka Dot Bars's Videos
Polka-Dot Cheesecake Brownies
The good recipe is at the beginning of this video and I also show you a failed attempt when I followed the recipe in the cookbook. Found this one in a Betty Crocker publication that was currently on shelves near the cash register of my grocery store. It is called cake pops, brownies and more.
Brownie layer One 16oz package of brownie mix, batter prepared according to package directions
Cheesecake layer: 4 -8 oz packages of cream cheese at room temperature 1 cup sugar 1 tsp vanilla 4 eggs 1/4 cup flour 1 oz semisweet baking chocolate melted and cooled slightly Food colour
Line a 9x13 pan with foil, letting the foil overhang the pan slightly (to be able to lift the cheesecake out afterwards) Grease the foil well. Pour the brownie batter into the bottom of the pan, spread evenly and bake at 350F until brownies are done. Let cool about 15 minutes.
Blend cream cheese with sugar and vanilla until light and fluffy. Blend in eggs one at a time and then blend in flour. Remove 1/4 to 1/2 cup of batter for each colour you want to make. Tint the portion of batter with food colour, for brown you can add melted chocolate. I used 1 oz of melted semi sweet chocolate chips for 1/2 cup batter.
Pour white cream cheese batter over the brownie layer and spread out evenly. Place coloured cream cheese batter in piping or zip lock bags and pipe on dots on the surface of the white batter.
Bake at 325 F for 30-40 minutes until cheesecake is set. Do not bake until brown, just until when you touch the center is isn't liquid or jiggly any more. Let cool 1 hour at room temperature and then at least 2 hours in the fridge until completely chilled. Remove from pan and cut into squares. Keep refrigerated. This may be frozen.
Someone tried these in a blog! Go check her out!
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