Special Cereal Bars Ii Food

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.

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.

CEREAL BARS

Steps:

• Process the dates. Add the dates into a food processor fitted with the S blade and process into a smooth paste. It's fine is small bits remain. Transfer the date paste into a large mixing bowl.
• Mix in the rest of the ingredients. Add the buckwheat flakes, hazelnuts, almond butter, maple syrup, and vanilla extract into the bowl with the date paste and mix until well combined. The mixture will be very thick.
• Bake (baked version only). Preheat the oven to 325°F/165°C. Transfer the mixture into an 8 x 8 inch/20 x 20 cm parchment paper-lined baking dish and press firmly into an even layer. Bake the granola bars until firm and lightly golden around the edges, about 25 minutes. Allow the bars to cool completely, then cut into 10 even bars.
• Freeze (raw version only). Transfer the mixture into an 8 x 8 inch/20 x 20 cm parchment paper-lined baking dish and press firmly into an even layer. Freeze until firm, about 15 minutes. Remove from the freezer and cut into 10 even bars.
• Store. Leftover cereal bars keep well in an airtight container in the refrigerator for 1 month. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each cereal bar (so they don't stick together as they freeze) for up to 3 months.

HOMEMADE CEREAL BARS

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
• Remove from heat. Add cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
• Cut into 2-inch squares. Can be stored in airtight container for 1 days or freezer for 3 weeks.

CEREAL BARS

Steps:

• Boil the margarine, corn syrup, and sugar.
• Add peanut butter, then mix with cereal.
• Pat the mixture into a standard size baking pan using buttered hands (if necesssary).
• Melt the chocolate and butterscotch chips and pour over top.

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.