MARSHMALLOW CRISPIE BARS
Easy, easy, easy. As a variation, you can add candy coated chocolates, chocolate chips, or nuts.
Provided by SHECOOKS2
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 9 x 13 inch pan with spray oil or margarine.
- In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
- Let set for 2 to 3 hours. Cut into squares.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 21.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 105 mg, Sugar 10.4 g
QUICK CRISP SNACK BARS
My daughters have loved these nutritious snacks since they were in grade school. Now, both are adults and still make these bars when they want a quick treat. -Ursula Maurer of Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the honey, peanut butter and milk powder. Cook and stir over low heat until blended. , Remove from the heat; stir in cereal. Press into an 8-in. square dish coated with cooking spray. Let stand until set. Cut into bars.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 144mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 5g protein.
FULLY-LOADED SNACK BARS
This is what every snack bar should be: sweet and juicy from 3 kinds of dried fruit, crisp from oats and sunflower seeds and super easy to make in the food processor. The dried fruit keeps the bars moist for 5 days, so bake a batch Sunday afternoon for a full school week of snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
- Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
- Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
- Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
- Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.
CRISPY SNACK BARS
Number Of Ingredients 4
Steps:
- 1. Measure corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in margarine. Mix well.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER RICE CRISPY BARS
Peanut Butter and Chocolate rice crispy bars. I got the recipe from a friend of the family after years of begging for it. Everyone loves these, they have always been a big hit at the school sporting event snack stands.
Provided by Teri G.
Categories Bar Cookie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Measure out rice crispies and set aside in large bowl.
- In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
- Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
- combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
- When set, cut into squares.
Nutrition Facts : Calories 457.9, Fat 19.3, SaturatedFat 8.2, Sodium 220.2, Carbohydrate 70.9, Fiber 2.2, Sugar 43.6, Protein 7.2
CRISPY RICE-ALMOND SNACK BARS (VEGAN AND GLUTEN-FREE
A guilt-free sweet treat! Perfect for lunch boxes, backpacks, briefcases, etc. Adapted from The Great American Detox Diet by Alex Jamieson. Cooking time is refrigerating time.
Provided by Prose
Categories Bar Cookie
Time 1h10m
Yield 32 2, 32 serving(s)
Number Of Ingredients 4
Steps:
- Lightly oil a 9" x 13" glass baking dish and a large mixing bowl.
- In a small saucepan, combine the nut butter and agave nectar. Melt over low heat, stirring, until completely melted and well blended. Remove from heat. Cool until not too hot to touch.
- Lightly oil your hands. In the mixing bowl, mix cereal and nuts with the almond butter mixture.
- Press the mixture into the baking dish and cover with plastic wrap. Refrigerate for at least 1 hour or until firm. Cut into 2-inch squares and serve.
Nutrition Facts : Calories 64.5, Fat 6, SaturatedFat 0.5, Sodium 44, Carbohydrate 2.1, Fiber 0.6, Sugar 0.5, Protein 1.7
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