Corn Chex Bars Food

ALLERGY-FRIENDLY CHOCOLATE CARAMEL TAHINI CHEX BARS

Steps:

• Line an 8x8 inch pan with parchment paper. Place a medium pot over low heat and add in tahini, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute. Alternatively, you can microwave this mixture for 45-60 seconds.
• Pour your wet ingredients over your chex cereal and stir until combined and cereal is completely coated. Pour into prepared pan, and use a spatula to flatten the top so it is even.
• Next make the chocolate topping by adding Enjoy Life Chocolate Chips and coconut oil to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer.
• Pour melted chocolate over the bars and tilt your pan to spread out the chocolate evenly. Place pan in the refrigerator for 30 minutes or until bars are completely cool and chocolate is melted. Sprinkle bars with fancy sea salt, then cut into 16 bars. Enjoy!
• Bars should be kept covered in the fridge and will stay good for up to 1 week. Take bars out 10 minutes before you are ready to serve to ensure they aren't too crunchy! They soften up at room temp.

HEALTHY CHEWY CEREAL BARS

Steps:

• Line a 9-inch square cake pan with parchment, leaving a 2-inch overhang on two opposite sides.
• In a large bowl, combine cereal, cranberries, pepitas and flax seeds.
• In a small saucepan over medium-low heat, combine nut butter, honey, cinnamon and kosher salt; cook just until completely smooth (do not bring to a simmer), 1-2 minutes. Off heat, stir in vanilla. Pour nut butter mixture over cereal and gently, but thoroughly, mix until cereal is completely coated.
• Transfer cereal mixture to prepared pan and press firmly into an even layer using flat bottom of a measuring cup, bowl or glass. Sprinkle with flaky sea salt, if using. Cover and chill at least one hour, or preferably 4 hours.
• Lift bar out of pan using parchment overhang. Slice into 10 even cereal bars.
• Store cereal bars between layers of parchment or waxed paper in an airtight container (or individually wrapped in plastic wrap) in the refrigerator.

CHEX DESSERT BARS

Steps:

• Combine marshmallows, butter and peanut butter, melt over low heat or in microwave (microwave & stir in 1 minute increments, usually takes about 3 minutes).
• Combine cereal, M&M's, pretzels and peanuts in a large bowl. Pour melted butter mixture over cereal & mix well, quickly.
• Pat into a greased 9x13 pan and cut into squares OR drop by spoonfulls on waxed paper. Let cool 5 minutes and serve.

CHEX AND O'S SNACKIN' BARS

Steps:

• Spray 13x9-inch pan with cooking spray. In large heatproof bowl, mix cereals, dried fruit and pineapple.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, flour and corn syrup. Heat to boiling, stirring constantly. Boil 1 minute over medium heat, stirring occasionally. Pour over cereal mixture; toss to mix well (mixture will be sticky).
• Spoon cereal mixture into pan; spread evenly. Cool completely before cutting, about 30 minutes. For bars, cut into 6 rows by 6 rows.