No Bake Cereal Bars Food

NO BAKE GRANOLA BARS

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

NO-BAKE PEANUT BUTTER-CEREAL BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, peanuts and peanut butter chips; set aside.
• In large microwavable bowl, microwave peanut butter, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

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.

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:

• 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.

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.

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.

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.

HOLIDAY NO BAKE CEREAL BARS RECIPE

Steps:

• Line a 9x13-inch pan with foil and spray with nonstick cooking spray. Gather all ingredients; this recipe goes fast and you don't want to stop to measure.
• Mix cereal and 3/4 cup sprinkles in a large mixing bowl.
• Bring corn syrup and sugar to a boil in a medium saucepan. Remove from heat; stir in peanut butter and vanilla.
• Pour syrup mixture over cereal and sprinkles. Stir to coat evenly. Be careful, it's hot! Pat mixture into pan.
• Mix topping ingredients together in microwave-safe bowl; microwave on high in 30 second increments, stirring between each, until melted and smooth. Spread over cereal mixture. Top with remaining sprinkles. Cool (or chill) 1 hour to set. Cut into bars.

1 MINUTE, NO BAKE, CEREAL BAR

Steps:

• Mix cereals and spices in a bowl.
• In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil.
• Boil for 1 minute before removing from heat.
• Immediately add vanilla and cereal mix.
• Mix well.
• Pour onto cookie sheet lined with wax paper.
• Cover with another piece of wax paper.
• Flatten with a rolling pin, packing tightly.
• Cool completely.
• Cut into 25 rectangles.

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.