Cereal Cookie Bars Food

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.

OATY CEREAL BARS

Steps:

• Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

NO BAKE CEREAL BARS

Steps:

• In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
• In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

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.

CEREAL COOKIE BARS

Steps:

• Grease two 15x10x1-in. pans. Place Rice Krispies, oats, cornflakes and coconut in a large bowl; toss to combine. , 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 remaining ingredients. Divide mixture between prepared pans, pressing evenly with a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in airtight containers.

CEREAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
• Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
• Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEANUT BUTTER CEREAL BARS

Steps:

• Measure cereal into large bowl. Set aside.
• Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
• Add peanut butter to sugar/syrup mixture and stir well.
• Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
• Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
• After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
• Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.

SPECIAL CEREAL BARS II

Steps:

• Combine cereal and coconut in a medium size bowl.
• Combine peanut butter and peanuts in a large mixing bowl.
• Heat the sugar and corn syrup over a medium heat and stir constantly until the sugar is dissolved. Pour this mixture into the bowl with the peanut butter; mix well.
• Pour cereal mixture into the liquid mixture; mix well. Press the mixture into an ungreased 10x15 inch pan.
• Melt the butterscotch and chocolate chips over a medium-low heat; mix well. Spread the mixture over the pan of cereal mixture. Let cool before cutting into bars.

CEREAL KILLER BARS

Steps:

• In a saucepan mix together the margarine, white sugar, peanut butter and corn syrup. Heat to boiling and boil for 1 minute.
• Remove from the heat and add the Rice Krispies.
• Mix and pat into an 8" square buttered dish. Top with chocolate chips while still warm and smear the chips as they melt, to cover the squares. (Sometimes I will use a hairdryer to speed along the melting process).
• Score these squares with a knife while they are still warm, but do not cut until they are set. ENJOY!

BABY CEREAL COOKIES

Steps:

• Preheat oven to 375.
• Grease a cookie sheet or spray with nonstick spray.
• Lightly cream molasses and butter.
• Mix in egg and vanilla.
• In a separate bowl, combine flour, baking soda, and cereal.
• Add to the butter mixture.
• Blend.
• Add milk.
• Drop on the cookie sheet 2 inches apart.
• Bake 10-12 minutes.
• (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).

CHEWY SHREDDIES CEREAL BARS

Steps:

• Grease an 8" square pan.
• Microwave corn syrup and peanut butter in large microwaveable bowl on HIGH for 1-1/2 minutes or until peanut butter is almost melted. Stir until well blended.
• Add remaining ingredients, mix well. Press into prepared pan.
• Refrigerate 1 hour or until firm.

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.