Everything's better with RAINBOW SPRINKLES!

RAINBOW SPRINKLES!



WELL, THE RECIPE I AM POSTING TODAY DOESN'T REALLY HAVE RAINBOW SPRINKLES IN IT BUT HOW CAN YOU RESIST THIS SWEETEST THING TELLING YOU "BUT MOM, IT REALLY NEEDS SPRINKLES!"



TODAY'S RECIPE IS A SWEET ONE. I HAVE BEEN WANTING TO BAKE THESE FOR A COUPLE OF WEEKS NOW AND DECIDED TODAY WAS THE DAY! THIS ONE IS FOR YOU SHAUNA!

PEANUT ROLL BARS

(THEY TASTE ALMOST LIKE NUTROLL CANDY BARS, JUST BETTER!)

1 CUP BUTTER (SOFTENED)

1 CUP BROWN SUGAR

3 EGG YOLKS

1 1/2 TEASPOONS VANILLA

2 1/4 CUP FLOUR

3/4 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

CREAM BUTTER AND SUGAR, MIX IN EGGS AND VANILLA. MIX IN REMAINING INGREDIENTS. PRESS INTO A 17x12 INCH PAN. BAKE AT 350 DEGREES FOR 12-15 MINUTES. REMOVE FROM OVEN AND SPREAD ON

5 CUPS MINI MARSHMALLOWS.

RETURN TO OVEN UNTIL MARSHMALLOWS HAVE SPREAD TOGETHER. COOL COMPLETELY.

IN SAUCEPAN MELT

1 1/2 CUPS LIGHT CORN SYRUP

5 TABLESPOONS BUTTER

3 TEASPOONS VANILLA

3 CUPS BUTTERSCOTCH CHIPS (AUNT HEIDI LIKES PEANUT BUTTER CHIPS BEST!)

STIR CONSTANTLY, BRING TO A BOIL AND BOIL FOR 1 MINUTE. LET COOL TO ROOM TEMPERATURE! POUR OVER COOLED MARSHMALLOWS, THEN PRESS ONTO MIXTURE..

2 CUPS RICE KRISPIES

2 CUPS PEANUTS

LET COOL AND STAND OVERNIGHT FOR BEST RESULTS. CUT INTO SMALL SQUARES.

VARIATION: ADD RAINBOW SPRINKLES OR USE WHITE CHOCOLATE CHIPS AND MACADAMIA NUTS!

MOLLY'S
RAINBOW SPRINKLE
VARIATION!