Red White And Blueberry Chex Bars Recipes

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RED, WHITE & BLUE CHEX MIX



Red, White & Blue Chex Mix image

This Red White & Blue Snack Mix is crazy delicious and perfect for serving at a 4th of July picnic.

Provided by Jodi

Categories     Snack

Time 8m

Yield 16

Number Of Ingredients 8

3 cups Rice Chex or Corn Chex cereal
3 cups Blueberry Chex cereal
1 cup miniature marshmallows
1 cup pretzels (sticks, squares or twists will work)
3 cups popped popcorn
1 package (11 oz) white backing chips (I use Nestle's)
3 tablespoons red, white and blue nonpareils or jimmies
1 cup red, white and blue M&M's

Steps:

  • Line large rimmed cookie sheet with wax paper. In large bowl, combine cereals, marshmallows and pretzel sticks and popcorn.
  • In medium microwavable bowl, microwave chips uncovered on 50% power for 1 to 2 1/2 minutes, stirring after 1 minute, then continue to cook in 30 second increments, stirring after each. Stir until smooth. Pour onto cereal mixture and gently toss mixture until evenly coated.
  • Spread onto prepared cookie sheet in single layer, sprinkle with sprinkles and M&M's. Cool completely and break into bite-size clusters.

RED, WHITE AND BLUEBERRY CHEX™ BARS



Red, White and Blueberry Chex™ Bars image

Corn Chex™ cereal and freeze-dried berries give this no-bake treat bars fun, Fourth of July flair.

Provided by Cindy Rahe

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1/4 cup unsalted butter
1 bag (10 oz) miniature marshmallows
6 cups Corn Chex™ cereal
1 cup mixed freeze-dried berries (strawberries, raspberries, blueberries), plus additional for topping
1/3 cup plus 2 tablespoons white vanilla baking chips
1 tablespoon coconut oil

Steps:

  • Spray 8-inch square pan with cooking spray; line with cooking parchment paper, leaving an overhang of paper on two sides.
  • In 4-quart saucepan, heat butter and marshmallows over medium heat, stirring frequently, until melted and smooth. Remove from heat; add cereal and freeze-dried berries, and stir to combine. Fold in 1/3 cup of the chips. They may melt a little, but that's okay. Press mixture evenly into pan. Sprinkle with additional berries.
  • In small microwavable bowl, mix 2 tablespoons chips with the coconut oil; microwave uncovered on high in 30-second bursts until melted and smooth when stirred. Drizzle over top of bars. Let stand until firm before cutting, about 50 minutes. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 260, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 27 g, TransFat 0 g

RED, WHITE AND BLUE-BERRY PIE



Red, White and Blue-Berry Pie image

Fresh fruit and light whipped topping are the perfect pairing for this red, white and blue summer treat.

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 6

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
2 cups fresh or frozen blueberries (thawed, drained on paper towels)
1/2 cup blueberry preserves, heated
2 cups frozen (thawed) whipped topping
2 cups strawberries, sliced
3/4 cup raspberries

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate--except do not prick crust. Trim edge if necessary.
  • Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.
  • Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
  • Spread with whipped topping. Refrigerate 1 hour. In medium bowl, mix strawberries and raspberries. Gently spoon over whipped topping layer. Garnish with additional whipped topping as desired. Serve immediately.

Nutrition Facts : Calories 237, Carbohydrate 38.1 g, Cholesterol 16.4 mg, Fiber 3.2 g, Protein 1.3 g, SaturatedFat 4.6 g, ServingSize 8, Sodium 139 mg, Sugar 17.1 g

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