Kelloggs Rice Krispies Spiced Apple Carrot And Zucchini Bar Recipes

KELLOGG'S RICE KRISPIE TREATS

Kellogg's Rice Krispie Treats image

This classic, delicious snack has been making memories for kids and parents alike for generations.

Provided by star pooley

Categories Cookies

Time 40m

Number Of Ingredients 5

Ingredients

3 Tbsp butter or margarine
(10 oz., about 40)regular marshmallows
or
4 c miniature marshmallows
6 c kellogg's® rice krispies® cereal

Steps:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
5. Note -For best results, use fresh marshmallows. -1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. -Diet, reduced calorie or tub margarine is not recommended. -Store no more than two days at room temperature in airtight container. -To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

SKINNY CARROT AND ZUCCHINI BARS

Skinny Carrot and Zucchini Bars image

83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 17

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups shredded carrot
1 medium zucchini, shredded (1 cup)
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup powdered sugar

Steps:

Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g

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