Peanut Butter Bars

1 cup  Brown Sugar
1 cup  Sugar
1 cup  Butter

Cream together

1 tsp  Vanilla
2        Eggs
1 cup Peanut Butter
2 tsp  Baking Soda
1 tsp  Salt
2 cup Flour
2 cup Oatmeal

Mix well.  Press dough into large greased cookie sheet.  Bake at 325 for 20-25 min.  Remove from oven.  Put 4 heaping tablespoons of peanut butter on top.  Allow to cool.  Cover with chocolate frosting.

Chocolate Frosting

1 cube Butter
6 tbsp  Milk
2 tbsp  Cocoa Powder

Bring to boil.  Remove from heat.
Add:

1/2 bag  Powdered Sugar
1/2 tsp   Vanilla

Pour over bars.

Knox Blocks

1 (12 oz.) can frozen juice concentrate, thawed
3 envelopes unflavored gelatin
1 1/2 cups water

Soften gelatin for three minutes in fruit juice concentrate.  Bring water to a boil in a saucepan.  Add juice and gelatin mixture.  Stir until gelatin dissolves.  Pour into a 9x9 dish.  Chill until firm.  Cut into squares.

Peanut Butter Balls

1/2 cup peanut butter
1/2 cup honey
1/2 cup powdered milk
1/2 tsp. vanilla

Mix ingredients well, shape into balls, then roll in coconut (optional) or pat flat in pan as for fudge.  Refrigerate.      Variation:  Add 1/2 cup toasted wheat germ or roll in crushed cereal.

Yogurt Pops

1 (6 oz.) can frozen orange juice concentrate
3 (8 oz.) cartons plain yogurt
1/2 cup sugar

Stir together.  Freeze in cups with popsicle stick.

Crispy Kix Treats

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups Kix cereal

Bring sugar and corn syrup to a boil.  Remove from heat.  Stir in peanut butter.  Pour over cereal and stir to coat.  Press into 13x9 inch pan.  Cut into squares.

Puppy Chow

9 cups of your favorite chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 tsp vanilla extrct
1 1/2 cup powdered sugar

Pour chex into large bowl; set aside
In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often.  Remove from heat; stir in vanilla.
Pour chocolate mixture over cereals, stirring until all pieces are evenly coated.  Pour cereal mixture into large ziplock bag with powdered sugar.  Seal securely and shake until all pieces are well coated.  Spread on wax paper to cool.

Caramel Pops

8 oz.  (about half bag) of Clover Club Corn Pops (place in a large roasting pan)

Caramel Coating (mix in 2 qt. sauce pan)
1/2 cup butter or margarine
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda  (add soda after mixture is cooked)

While mixing, cook for two minutes or until bubbly around the edges, remove from heat.  Add one tsp. baking soda to cause foaming (this will allow for proper coating of pops.)  Pour caramel slurry over corn pops and stir until pops are properly coated.  Place in 250 oven for approx. 45 minutes stirring every 10 minutes.  Remove from oven and pour onto waxed paper.  Break apart (before pops can cool) to desired piece size.