TRAIL MIX BARS
These no-bake bars make a yummy snack that the entire family will love! If desired, you can substitute other nut butter for the peanut butter and other nuts and seeds for the sunflower seeds.
Provided by leeka
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 34.9 g, Fat 12.7 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 153.5 mg, Sugar 25.3 g
CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
CHEWY TRAIL MIX PEANUT BUTTER BARS
Steps:
- Line 13x9x2 inch (3.5 L) baking pan with aluminum foil; set aside. In a large bowl, combine the cereal, oats, dried fruit and peanuts; set aside. In a small saucepan, cook the peanut butter, sugar and corn syrup over medium heat, stirring frequently, until smooth. Stir in cocoa powder. Pour over cereal mixture and mix well. Evenly press the cereal mixture into the prepared pan. Let stand until set, then cut into bars. Nutritional Information (per serving): 120 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 45 mg sodium, 45 g carbohydrates, 1 g dietary fibre, 3 g protein.
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- Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the almonds, cashews, and 1/2 cup (40g) oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.)
- Pour pulsed mixture into a large bowl. Stir in remaining oats, the ground flax, cranberries, and raisins until combined. Set aside.
- In a medium pan over medium heat or in a microwave-safe bowl, melt the peanut butter, honey, and coconut oil together. Stir to combine, then pour over the dry ingredients. Add the chocolate chips, then stir to combine everything.
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3.5/5 (27)Category SnackCuisine AmericanCalories 449 per serving
- Line an 8x8-inch baking pan with parchment paper, leaving extra on the sides to pull the bars out of the pan. For thinner granola bars, use a 13x9-inch baking dish.
- Roughly chop the almonds and cashews, or pulse the nuts gently in a food processor or blender until medium-small pieces. Place the chopped nuts in a large bowl with the old fashioned oats, ground flax, mini chocolate chips, dried cranberries, and raisins. Mix together.
- In a separate microwave safe bowl, melt the peanut butter. Stir in the honey and sea salt. Allow the mixture to cool slightly (so the chocolate chips won't melt). Pour the peanut butter mixture in the bowl with the dry ingredients. Fold ingredients together with a spatula until everything is coated.
- Press mixture into the parchment lined baking dish, packing it tightly. Cover and refrigerate for at least 1 hour. Pull the granola slab out of the pan with the edges of the parchment paper. Cut into a minimum of 12 bars. These granola bars are best stored in an airtight container in the refrigerator up to 2 weeks. Optionally store in an airtight container at room temperature up to 10 days.
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Servings 18Estimated Reading Time 3 minsCategory BreakfastTotal Time 35 mins
- In the bowl of an electric mixer, stir together the flour, oats, brown sugar, baking powder and baking soda. Add the peanut butter and honey and beat until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and milk. Add to the electric mixer until well combined and dough is thick. Add the peanuts, sunflower seeds, cranberries and raisins until just combined. Stir in the chocolate chips.
- Place a layer of parchment paper in the bottom of a 13×9-inch baking dish. Press the dough evenly into the baking dish. Lift the parchment paper onto a work surface. Sprinkle dough with raw sugar and more sunflower seeds. Press down gently so sugar and seeds stick to dough. Using a large sharp knife, cut the dough into 14 bars. Place on a lightly greased baking sheet. 5. Bake for 15-20 minutes or until golden brown. Let cool on the pan for 5 minutes then transfer to wire rack to cool completely.
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- Preheat the oven to 180C / 350F (160C fan forced). Line an 8x8 inch slice tin with baking paper (note 2).
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- Line an 8x8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
- In a microwave-safe bowl or a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until smooth and combined. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
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- Scoop the mixture into the prepared baking pan, then with a spatula or your fingers, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface. Place the bars in the refrigerator to set, at least 2 hours or overnight. Once fully chilled, remove the bars from the pan with the foil or paper “handles,” then, using a very sharp knife, slice into bars. Enjoy immediately or store in the refrigerator or freezer for later.
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- Line an 8x8" baking pan with wax paper (or parchment paper), enough so the paper overhangs the edges of the baking pan. This makes removing the bars a lot easier.
- Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, dried cherries and dried blueberries to a large mixing bowl. Toss to combine.
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