Cranberry Rice Krispies Bars Recipes

Steps:

• In a bowl measure out Rice Krispies and craisins. Set aside.
• Melt margarine in a separate bowl.
• Add marshmallows to margarine and melt.
• Add rice Krispies and Craisins to marshmallow mixture.
• Press into a greased 9x13-inch pan.
• Refrigerate and cut into squares.

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
• Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
• Stir in cereal and cranberries; remove from heat.
• Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
• Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!) press firmly to make an even layer.
• Cool at room temperature or refrigerate until the mixture is set.
• Cut into 24 bars.
• Store in an airtight container at room temperature for up to 4 days.

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

Steps:

• In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
• Stir in vanilla.
• Fold in rice cereal and the chopped peanuts until well combined.
• Spread into a lightly buttered 13 x 9-inch glass baking dish.
• Cover and chill for 1 hour or until set.
• Cut into squares.

Steps:

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Combine all the dried fruit, sesame seeds and sunflower seeds into a processor; PULSE until finely chopped but not to a powder, transfer to a large bowl.
• Mix in rolled oats and rice cereal until blended.
• In a microwave-safe bowl mix together honey (or corn syrup) white sugar and peanut butter until well combined; heat in the microwave until just hot and bubbly.
• Stir in the powdered milk with vanilla and almond extract until completely combined, then pour over the cereal mixture; mix using a wooden spoon until coated.
• Mix in the mini chocolate chips.
• Press mixture prepared pan, using slightly wet hands to press down.
• Cut into desired size squares, and let cool before removing from the pan.

Steps:

• Preheat oven to 350°.
• Toast oatmeal on large baking sheet 13 x 9 pan or 15 x 10 jellyroll pan for 10 minutes.
• Add raisins and Rice Krispies and toast another 5 minutes.
• Add peanuts and dried fruit and set aside.
• In a large pan, melt butter, peanut butter and marshmallows over low heat.
• When smooth and combined, add oatmeal mixture.
• Stir to coat.
• Press firmly into 9x13 pan.
• Cool and cut into 20 bars.
• Note: I use a large dutch oven type pot to make mixing easier.
• You can also reduce or eliminate butter if you want to lower the fat.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.