Cereal Bars No Bake Food

NO BAKE CEREAL BARS

Steps:

• Line a square baking dish with parchment paper.
• Place Cheerios, oats, coconut flakes, dried cranberries, pepitas, sunflower seeds and chia seeds in a large bowl. Toss to combine.
• In a small saucepan, heat almond butter and honey over low-medium heat, stirring frequently until the mixture is completely smooth. Remove from heat, stir in vanilla and sea salt.
• Pour over the cereal mixture and gently toss to coat everything.
• Pour into lined pan and press mixture down firmly with a spatula or your hands.
• Place bars in the freezer for about 30 minutes to setup. Remove from freezer, cut into bars or squares and serve.
• Store leftover bars in a sealed container in the refrigerator. They should last about 1 week.

HEALTHY 3 INGREDIENT NO BAKE CEREAL BARS

Steps:

• Line a baking tray with baking paper and set aside.
• In a large mixing bowl, add your dry cereal and set aside.
• Stovetop or in the microwave, melt your nut butter with your sticky sweetener and then pour the mixture into the crispy rice cereal and mix well.
• Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.

25 EASY CEREAL BARS FOR SNACKING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

NO-BAKE HEALTHY STRAWBERRY-ALMOND CEREAL BARS

Steps:

• Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
• Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
• Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

NO-BAKE CEREAL HAYSTACKS

Steps:

• Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
• Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.

NO BAKE CEREAL BARS

Steps:

• Place cereal in large heatproof bowl,set aside.
• In a saucepan combine the peanut butter,corn syrup, and sugar.Cook over medium heat until sugar is dissolved, stirring occasionally.Pour over cereal and coat well.
• Spread into a Greased 13*9*2 pan.
• Melt Milk choc. and butterscotch chips,stir until smooth.Spread over bars.
• I have used this using rice krispies also.What I do is put them in the refrig to help them set faster but you do not have to do that.

NO-BAKE CEREAL BARS

Steps:

• Lightly grease 13 x 9-inch pan.
• In large saucepan, combine corn syrup and sugar.
• Bring to a boil, stirring constantly.
• Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
• Add cereal; mix well.
• Immediately press into greased pan.
• In medium saucepan over low heat, melt chocolate chips, stirring constantly.
• Spread evenly over bars.
• Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.

CEREAL BARS (NO BAKE)

Steps:

• Mix together corn flakes, rice cereal, sesame seed, pumpkin seeds, cranberries and coconut in a large bowl.
• Melt the butter over low heat
• Stir in marshmallows and continue to stir until all of the marshmallows are melted (watch the heat as you do not want to burn the mixture).
• When the mixture is smooth, add it to the dry ingredients and mix until everything is coated.
• Line 9 x 13 sheet with parchment paper (or butter).
• Spread the mixture evenly on the parchment paper with your hands.
• Allow to cool for about 1 hour.
• Cut into bars and store in an airtight container.

NO-BAKE CEREAL COOKIE BARS

Steps:

• Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M's and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

BAKE SALE NO BAKE CEREAL BARS

Steps:

• In a large bowl, combine the first 4 ingredients.
• In a saucepan, bring corn syrup and sugar to a boil.
• Remove from heat and stir in peanut butter and vanilla.
• Pour over cereal mixture and mix to coat evenly.
• Spread in a greased 15 X 10 pan.
• Cool and cut into squares.

NO-BAKE CEREAL BARS

Steps:

• In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.

CHEWY NO-BAKE CEREAL BARS

Steps:

• Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
• In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
• Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
• Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.