Quick Crisp Snack Bars Recipes

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FULLY-LOADED SNACK BARS



Fully-Loaded Snack Bars image

This is what every snack bar should be: sweet and juicy from 3 kinds of dried fruit, crisp from oats and sunflower seeds and super easy to make in the food processor. The dried fruit keeps the bars moist for 5 days, so bake a batch Sunday afternoon for a full school week of snacking.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 bars

Number Of Ingredients 14

Cooking spray
1/2 cup dry milk powder
1/2 cup wheat germ
1/4 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup old-fashioned rolled oats
1 cup dried cranberries or raisins
1/2 cup sunflower seeds
2 large eggs
4 ounces pitted dates
3 ounces dried apricots
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
  • Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
  • Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
  • Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
  • Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.

QUICK CRISP SNACK BARS



Quick Crisp Snack Bars image

My daughters have loved these nutritious snacks since they were in grade school. Now, both are adults and still make these bars when they want a quick treat. -Ursula Maurer of Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 4

1/2 cup honey
1/2 cup reduced-fat chunky peanut butter
1/2 cup nonfat dry milk powder
4 cups Rice Krispies

Steps:

  • In a large saucepan, combine the honey, peanut butter and milk powder. Cook and stir over low heat until blended. , Remove from the heat; stir in cereal. Press into an 8-in. square dish coated with cooking spray. Let stand until set. Cut into bars.

Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 144mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 5g protein.

QUICK CRISP SNACK BARS



Quick Crisp Snack Bars image

My daughters have loved these nutritious snacks since they were in grade school. Now, both are adults and still make these bars when they want a quick treat. --Ursula Maurer of Wauwatosa, Wisconsin

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 4

½ cup honey
½ cup reduced fat chunky peanut butter
½ cup nonfat dry milk powder
4 cups crisp rice cereal

Steps:

  • In a large saucepan, combine the honey, peanut butter and milk powder. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Press into an 8-in. square baking dish coated with nonstick cooking spray. Let stand until set. Cut into bars.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 26 g, Cholesterol 1 mg, Fat 4 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 161.5 mg, Sugar 16.2 g

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