No Bake Trail Mix Bars Food

TRAIL MIX BARS

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
• Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
• Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
• Press the mixture into the prepared baking dish to make an even layer.
• Let cool and cut into bars.

TRAIL MIX BARS RECIPE BY TASTY

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add oats, almonds, peanuts, and raisins into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add chocolate candies and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan. Press into the edges of the pan.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

NO-BAKE TRAIL MIX BARS

Steps:

• Combine oat cereal, rice cereal, peanuts, milk chocolate pieces, and raisins in a large bowl.
• Combine syrup and sugar in a saucepan and bring to a boil. Remove from heat, stir in peanut butter, and mix until well combined. Pour over cereal mixture in the bowl. Mix until well coated.
• Spread into a 9x13-inch pan. Wet your hands with cold water and press mixture into the pan to even it out. Cool until solid and cut into bars.

NO BAKE GRANOLA BARS

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
• In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
• Enjoy!

NO-BAKE LOADED S'MORES BARS

Steps:

• Grease a 9-inch-square pan and line it with parchment paper so that the paper extends up all sides. Lightly spray the parchment with nonstick spray and set aside.
• For the crust: Lightly spray a large bowl with nonstick spray. Break the graham crackers into the bowl, aiming for pieces about 1/2 to 1 inch in size. Crush the pretzels into the bowl so that they break into halves or quarters. Toss together and set aside.
• Melt the butter in a medium saucepan over medium. Cook until it begins to bubble, then stir with a spatula until it becomes golden brown, 1 to 2 minutes. Immediately add the marshmallows and 1 tablespoon water; the mixture will bubble. Reduce the heat to low and continue stirring until the marshmallows are mostly melted, about 1 minute.
• Remove from the heat and stir in the white chocolate chips and salt, stirring until the chips melt. Pour this mixture over the graham cracker mixture and toss and stir to combine. Scrape into the prepared pan and press into an even layer, filling in gaps by borrowing some of the mix from another spot.
• For the trail mix toppings: Sprinkle the almonds, marshmallows, chocolate chips and coconut evenly over the mixture in the pan. Press firmly to make sure it sticks to the base layer.
• For the chocolate coating: Combine the semisweet chips, oil and salt in a microwave-safe bowl and microwave in 15-second intervals stirring after each, until melted, about 45 seconds. Pour over the trail mix layer and smooth with a spatula, filling any crevices. Tap the pan gently to help the chocolate settle.
• Sprinkle with coconut if using. Allow to set until the chocolate is firm, several hours at room temperature or about 1 hour in the refrigerator. Cut into 16 bars. Leftovers will keep, covered, at room temperature for up to one week.

HOMEMADE CLIFF BARS (NO BAKE!)

Steps:

• Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
• Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
• Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
• Cool in pan on a wire rack. Cut into 12 bars.
• (Wrap bars tightly in plastic wrap and store in the refrigerator).
• Variations:.
• Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
• Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
• Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
• Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.