No Bake Rice Krispies Peanut Butter Granola Bars Lower Fat Recipes

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

Steps:

• Spray a large cookie sheet with cooking spray and set aside.
• In a large bowl, combine oats, cereal, raisins and coconut. Stir.
• In a separate, microwave safe bowl, combine the peanut butter, sugar and corn syrup.
• Microwave on high 2 minute and stir. Microwave another 1-2 minute until mixture boils and sugar dissolves. Stir in vanilla.
• Pour the sauce over the dry ingredients and mix well. Allow it to cool long enough to not melt the chocolate chips, then stir them in also.
• Turn out onto the cookie sheet. Wet your hands under cold water and press into the pan.
• Cut into bars. They can be eaten immediately, but they will set up more as they cool. Store in an airtight container.
• Variations: Can use 2 cups each of Cheerios, Rice Krispies, and Corn Flakes instead of 6 cups crisp rice cereal. This is a nice taste variation but it is more crumbly.

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
• In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
• Enjoy!

Steps:

• In large bowl, combine cereal, rolled oats and raisins; set aside.
• In small saucepan, combine brown sugar and corn syrup.
• Bring to a boil, stirring constantly.
• Stir in peanut butter and vanilla; blend until smooth.
• Pour over cereal mixture; mix well.
• Press into ungreased 13"x 9" pan.
• Cool; cut into 24 bars.

Steps:

• Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
• In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry).
• Add in marshmallows and stir until completely melted; remove from heat.
• Stir in peanut butter until completely combined.
• Mix in the cereal until combined.
• Using damp hands press into prepared pan.
• Cool completely then slice into 24 (2x2-inch) pieces or as desired.

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, cereal, fruit, and nuts (and chocolate chips if using). Set aside.
• In a small sauce pan heat the remaining ingredients just until warm, stirring well to combine (Do not boil). Pour the peanut butter mixture over the dry mixture. Mix well to incorporate while syrup is still warm.
• Pour mixture into a 7x11 pan sprayed with non-stick cooking spray. Pack the mixture down firmly using Plastic wrap with your hand over top. Press down firmly to mold. Keep covered with plastic wrap and cool completely (about 4 hours).
• Cut into 12 bars. Wrap individually and store in fridge up to two weeks.