1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups graham cracker crumbs
1 cup peanut butter
1-1/2 pkg. (12 squares) semi-sweet baking chocolate

1. Line a 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2. Melt butter in large microwaveable bowl on high 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
3. Microwave chocolate in microwaveable bowl on high 1-1/2 to 2 min. or until melted, stirring after each min.
4. Cool slightly; pour over peanut butter mixture in pan. Cool.
5. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
6. Lift from pan, using foil handles. Cut all the way through dessert into squares.

Makes 4 dozen squares.
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EASY BUCKEYES

2 sticks of softened butter
2 regular jars of peanut butter
2 pound bag of powdered sugar
1 package chocolate bark (I would use whatever chocolate you can find)

Blend first three ingredients together thoroughly (using your hands is the easiest).

Take a rectangle cookie sheet and butter the bottom. Press out your mixture evenly.

Melt pack of chocolate bark (or other chocolate) in microwave, 15 seconds, stir, reheat as necessary in 15 second increments until melted.

Pour over the peanut butter mixture and let cool completely, cut into squares.
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PEANUT BUTTER BARS

2 c. peanut butter, smooth or crunchy
2 c. sugar
1 egg
Baker’s German chocolate (candy bar)

Beat together peanut butter, sugar and egg and press into baking dish. Bake at 350 degrees for 15 minutes or until it starts to brown. Remove from oven. Cut up chocolate candy bar on top. Place back in oven 2 to 3 minutes or until soft. Remove from oven; with back of spoon spread out chocolate. Cool. Cut in squares.
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EASY PEANUT BUTTER BARS
(Very similar to first recipe, but also combines peanut butter with chocolate for topping)

INGREDIENTS:
1 cup butter or margarine,
melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter

1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

DIRECTIONS:
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
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I hope you can use one of these!

If you do not have white karo syrup(corn syrup),
you can substitute it with

1 cup sugar + 4 tbsp water = 1 cup light corn syrup;
or 1 cup honey = 1 cup light corn syrup

6 cups of cereal (Rice Krispies, Special K, etc)

1 cup Sugar
1 cup Corn Syrup (light)
1 1/2 cups Peanut Butter

Bring sugar and corn syrup to a boil in saucepan, add peanut butter until melted. Pour over the cereal in a 9×13 (greased) pan.

You can make your own frosting - I use:
1 cup chocolate chips
1 cup butterscotch (or peanut butter) chips

Melt together either in sauce pan or in microwave and pour over top.

Hope this helps!