Recipe Chic: Cereal Bars

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Cereal Bars - Yummy Treats using Cold Cereal
By Kathleen Gordon-Ross, senior editor
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Cold cereal has been a breakfast staple for many of us... ask kids we were "stuck" with Cheerios, Corn Flakes and other non-sugar loaded cereals, and as college students, we indulged in being away from Mom, and ate as much Captain Crunch, Fruit Loops and Lucky Charms as our stomachs, and mouths, could stand!

But we all know cold cereal isn't just a breakfast food. For years, Marshmallow Rice Crispie Treats have been beloved by everyone - adult and child alike. I have yet to met anyone (and I'm sure now that I say it, I will) who doesn't like that sweet, crispy, chewy marshmallow treat.

For more than a month, I've been searching for and making recipes that use cold cereal - what I call no-bake cereal bars. Some are pure desserts - loaded with chocolate, peanut butter, marshmallows (fat and sugar), while others are healthier breakfast type granola/trail mix bars, packed with crunchy nuts (protein) and chewy dried fruit.

But all of these diverse bars are quick and easy to make, relatively inexpensive - if you use the generic brand of cereal - and are perfect for FHE treats, refreshments for youth activities and open houses, or to take to the family reunion potluck.

BABY RUTH BARS

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups corn flakes
1 cup semisweet chocolate chips
2/3 cup peanuts

In a large bowl (we suggest using a plastic bowl or lightly greased bowl) combine corn flakes, chocolate chips and peanuts.

Lightly grease a 9x13 pan.

In a medium saucepan over medium heat, combine peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally, until smooth. Remove from heat and quickly pour over the corn flakes, chocolate chips and peanuts. Immediate mix the mixture, completely coating all the corn flakes.

Press mixture gently into prepared 9x13 pan. Allow to cool completely before cutting into bars.

Recipe from allrecipes.com.

CRUNCHY TRAIL MIX BARS

4 cups Cheerios
3 cups trail mix (seeds, nuts and dried fruits)
1/4 cup butter or margarine
1 cup packed brown sugar
2 tablespoons all purpose flour
1/2 cup light corn syrup

Lightly grease a 9x13 pan.

In a large bow, mix cereal and trail mix.

In a medium sauce pan, melt butter over medium heat. Stir in brown sugar, flour and corn syrup. Cook, stirring occasionally, until mixture comes to a full boil. Boil 1 minute, stirring constantly.

Pour mixture evenly over cereal mixture; with a rubber spatula, or large spoon, toss to coat.

Press mixture in prepared 9x13 pan. Cool completely, about 30 minutes. Cut into 6 rows by 6 rows.

Recipe from Kathleen, Wakarusa Valley Ward, KS.

GOBBLE UP GRANOLA BARS

2-1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins, chocolate chips, white chocolate chips, peanuts (whatever you prefer)
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.

Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. Chocolate chips in just before pressing into pan or they will melt in the mixture.

Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Mela Christiansen, Palo Verde Ward, Buckeye, AZ Stake, I got this off of allrecipes.com and my family LOVES them!!

CARAMEL CEREAL BARS

3 c. Crisp Rice cereal
2 c. Corn Flake cereal
1 c. peanuts
1 (14 oz.) pkg. caramels, unwrapped
2 tbsp. water

Lightly grease a 13 x 9 inch pan.

In large bowl, combine cereals and peanuts; mix well. In medium microwave-safe bowl, combine caramels and water. Microwave on medium for 3 to 5 minutes or until caramels are melted, stirring every 2 minutes.

Pour over cereal mixture; mix until thoroughly coated. Press into greased pan. Let stand 1 hour or until firm.

Cut into 24 bars.

GRANOLA BARS

6 cups plain granola
1/4 cup butter or margarine
5 cups mini marshmallows
1/2 to 1 cup of any or all of chocolate chips, raisins, coconut, sunflower seeds, etc

Melt butter in large pan over low heat. Stir in marshmallows. Cook until marshmallows have completely melted.

Mix in granola. Let cool slightly, and stir in other add ins.

Press into greased 9x13 pan. Let cool. Cut into squares.

Makes about 20

NOTE: If you don't use plain granola, keep in mind what you are mixing in. For example, apple cinnamon granola with raisins and coconut would make a great granola bar, but mixing in m&m's and chocolate chips might be a bit nasty.

Laree, Logan, Utah, USA

ROCKY ROAD CRUNCH BARS

1/3 cup honey
2 tablespoons butter
4 cups miniature marshmallows
6 cups Honey Bunches of Oats cereal
1 cup peanuts, chopped
4 squares semi-sweet baking chocolate, chopped.

Microwave honey and butter in large microwavable bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are puffed; stir until well blended.

Add remaining ingredients; mix well.

Press cereal mixture firmly into greased foil-lined 9x13 pan. Cool. Cut into 24 bars.

Recipe from Summer 2006 Kraft Food & Family magazine.

PEANUT BUTTER CRISPY TREATS ...
tastes just like a PAYDAY candy bar

1 cup light corn syrup
2 cups sugar
1 tablespoon vanilla extract
2 cups peanut butter
4 cups crispy rice cereal
1 cup (or more) roasted peanuts

Pour corn syrup, sugar, and vanilla extract into medium saucepan. Cook on high heat until boiling (stirring occasionally). Remove from heat and stir in cereal and peanuts. Drop by the heaping tablespoonful onto a metal cookie sheet lined with parchment paper. Stick in freezer about 5 minutes for a quick set and enjoy!

Yields approximately 48 candies/cookies.

Note: These measurements are estimates because I never measure anything when I make these. You just can’t mess them up! From start to finish is about 20 minutes. A very quick and easy treat. My kids love to help me with these after the stir-ins are done. I use a metal cookie sheet in the freezer to set them quicker than letting them set at room temperature. These candies/cookies do not need to be stored in the fridge. I just keep them in an airtight container on the counter until they are all gone.

Stir in options:
Raisins with peanuts (Peanut Butter & Jelly crispy treats)
Crispy Chow mein noodles (instead of crispy cereal) and baking M&Ms (Chocolate Crunchernoodles)

Recipe submitted by a Mormonchic.com reader.

SCOTCH-A-ROOs

1 cup sugar
1 cup light karo syrup
1 cup peanut butter

Boil the sugar and karo syrup until it bubbles. Remove from heat, stir in peanut butter.

6 cup rice krispies
1 cup butterscotch chips
1 cup chocolate chips

Pour the peanut butter mixture over the cereal mixture and stir to combine. Then place the mixture into a well buttered pan. Allow to cool, if you can, and then cut into small squares.

Christine, Alma 11th Ward, Chandler Alma Stake, Arizona

FRUITY CEREAL BARS

1/3 c. Karo syrup
2 tsp. butter
1 (3 oz.) pkg. Jello, any flavor
4 c. Trix cereal

Mix syrup, butter and Jello in large sauce pan. Bring to a boil, stirring constantly.

Add cereal. Mix until cereal is completely coated. Spread into 9x13 greased pan. Cut into squares when cool.

RC Note: We found this recipe to be better suited in a slighly smaller pan ... say a 9x9 or a 8x11 pan, and then cut into slightly smaller squares.

CRISPY CRUNCH BARS

1 tablespoon margarine or butter
1/2 cup light corn syrup
1 package (6 ounce size) semisweet chocolate chips
1/4 cup peanut butter
5 cups Reese's Peanut Butter Puffs cereal
1 1/2 cup miniature marshmallows

Butter square pan, 9x9x2 or 8x8x2 inches.

Melt margarine, corn syrup and chocolate chips in 3-quart saucepan, stirring occasionally; remove from heat. Stir in peanut butter. Gradually stir in cereal until completely coated. Gently stir in marshmallows.

Press mixture in pan with buttered back of spoon. Let stand at least 1 hour until firm. Cut into 5 rows by 5 rows. Store loosely covered.

S'MORE BARS

1/3 c. light corn syrup
1 tbsp. butter
1 pkg. (5.75 oz.) milk chocolate chips, or 5 bars (1.2 oz each of milk chocolate, break into pieces)
1/2 tsp. vanilla
4 c. honey graham cereal
1 1/2 c. mini marshmallows

Butter square pan, 9 x 9 x 2 inches.

Heat corn syrup and butter to boiling in a 3 quart saucepan; remove from heat. Stir in chocolate chips and vanilla until chocolate is melted. Gradually fold in cereal until evenly coated, fold in marshmallows.

Press in pan with buttered back of spoon. Let stand at room temperature at least 1 hour. Cut into bars about 2 1/4 x 1 1/2 inches.

Makes 24 bars; 80 calories per bar.

CEREAL BARS

4 cups Crispix
2 cups Cheerios
1 1/2 cups lightly salted peanuts
1 1/2 cups broken pretzels
1 1/2 cups plain M&M'S®
1 cup light corn syrup
1 cup brown sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla

In large bowl, combine cereals, peanuts, and pretzels.

In medium saucepan, combine corn syrup, brown sugar, and butter in saucepan, and bring to boil over medium heat. Boil 3 minutes, stirring constantly. Stir in vanilla.

Immediately pour sugar mixture over cereal mixture, and stir well to coat. Stir in M&M'S®.

Using a greased spatula, press mixture tightly into a greased jellyroll pan, and cool at room temperature.

Cut into bars when completely cooled.

"KICK OFF" BARS

3 c. honey graham cereal or chow mein noodles
3 c. pretzel sticks, broken in half
1 1/2 c. "M & M" peanut candies
3/4 c. raisins
12 c. flaked coconut
1/2 c. butter
1/3 c. creamy peanut butter
5 c. miniature marshmallows

Combine cereal, pretzels, candies, raisins and coconut in a large bowl; set aside.

Melt together butter and peanut butter in 3 quart saucepan over low heat. Add marshmallows; stir occasionally until marshmallows are melted and smooth.

Immediately pour marshmallow mixture over cereal mixture, mixing until thoroughly coated. Press lightly into a greased 15 1/2 x 10 1/2 inch jelly roll pan. Let stand until firm.

Cut into bars to serve.

RAINFOREST CHEWY BARS

1/4 cup honey
2 tablespoons butter
1 (10 oz.) package large Marshmallows
6 cups Honey Bunches of Oats cereal
1 cup dried apricots, chopped
1 cup almonds, chopped
1/2 cup sunflower seeds

Microwave honey and butter in large microwaveable bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 minutes more or until marshmallows are puffed; stir until well blended.

Add remaining ingredients; mix well.

Press cereal mixture firmly into greased 9x13 pan. Cool. Cut into 24 bars.

Variation: For a different fruity flavor, try dried cranberries or raisins instead of apricots.

Recipe from Spring 2006, Kraft Food & Family Magazine.

Cost Cutting Tip
When making cereal treats, granola bars and snack mixes, save yourself a buck or two and purchase the generic cold cereal(s) called for. There are lots of similar cereals on the market. They work beautifully and taste just as good.

Old Favorites:

Marshmallow Rice Crispy Treats
1/4 cup butter or margarine
1-10oz. bag marshmallows
6 cups rice crispy cereal

Lightly coat a large bowl with butter of cooking spray; add cereal. Lightly coat a 9x13 pan with butter or cooking spray, set aside.

In a large sauce pan, melt butter. Add marshmallows and toss to coat. Continue stirring and mashing the marshmallows until completely smooth. (Do not let mixture boil or get too hot, or the marshmallow will burn.) Pour over cereal and mix until cereal is totally coated. Dump into prepared 9x13 pan. Using the back of a buttered spoon or spatula, evenly pat mixture down into pan.

Wait ~1 hour before cutting for marshmallows to set and become less sticky.

Peanut Butter Rice Crispy Treats
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup rice crispy cereal

Lightly coat a large bowl with butter of cooking spray; add cereal. Lightly coat a 9x13 pan with butter or cooking spray, set aside.

In a medium sauce pan, heat light corn syrup over medium low heat, stir in sugar, mix and heat until dissolved - do not boil. Stir in peanut butter until smooth.

Pour over cereal, mix until coated completely with large rubber spatula or spoon. Dump into prepared pan and spread mixture out evenly, pressing down slightly.

Allow to cool about 1 hour before cutting into bars.

Creative Alternatives:

"I made the traditional Rice Krispie Treats for my Young Women when I was serving as YW president, but I used Fruit Loops instead of Rice Krispies, and called them Young Women Value Treats. They were a colorful hit and VERY YUMMY!"

- Mabel, Saginaw Ward, TX

"Fruity Pebbles make a fun twist on the traditional Marshmallow Rice Crispy Treat. But using a full 6 cups of them can make the treat too sweet and over powering - even for the strongest of sweet tooth's! To tone down the sweetness but still get the impact of the Fruity Pebbles, use 3 cups plain crispies and 3 cups Fruity Pebbles."

- Kate, Lawrence, KS

Snack Mixes :

Super Sweet Snack Mix

Mix together in LARGE bowl
(or two bowls if you don't have
one big enough)
8 c. Golden Grahams
6 c. Rice Chex
6 c. corn Chex
1 c. coconut
(optional mix ins: M&Ms, can of mixed nuts--both yummy!)

In a pan, melt together:
2 sticks butter
1 1/2 c. sugar
1 1/2 c. Karo syrup
Bring to a boil and let boil for 2 minutes, stirring constantly. Pour over cereal and mix.

Camie, Indiana, USA

Easy Cereal Snack Mix

2 cups toasted oat cereal
2 cups small pretzel twists
1 cup miniature marshmallows
1 cup dried cranberries
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon melted margarine or butter

Combine cereal, pretzel twists, miniature marshmallows and dried cranberries in a large, resealable plastic bag.

Combine sugar and cinnamon in small bowl.

Pour melted margarine and sugar mixture over cereal mixture; seal bag.

Shake well to mix.

Caramelized
Crispy Snack Mix

9 cups toasted corn squares cereal
9 cups toasted rice squares cereal
2 cups firmly packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon baking soda
2 cups candy-coated milk chocolate pieces

Heat oven to 250°F. Spray roasting pan with no-stick cooking spray. Place cereal in prepared pan.

Combine brown sugar, butter and syrup in 3-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 9 minutes). Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda; mix well.

Pour syrup mixture over cereal; toss gently until well coated. Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set. Cool 5 minutes; stir in chocolate pieces.

Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with tight-fitting lid.

Chocolate &
Fruit Snack Mix

1/2 cup (1 stick) butter or margarine
2 tablespoons sugar
1 tablespoon Cocoa
1/2 teaspoon ground cinnamon
3 cups bite-size crisp rice squares cereal
3 cups bite-size crisp wheat squares cereal
2 cups toasted oat cereal rings
1 cup cashews
1-1/2 cups (6 oz. pkg.) dried fruit bits
1 cup semi-sweet chocolate chips

Place butter in 4-quart microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in sugar, cocoa and cinnamon. Add cereals and cashews; stir until evenly coated.

Microwave at HIGH 3 minutes, stirring each minute; stir in dried fruit. Microwave at HIGH 3 minutes, stirring each minute. Cool completely; stir in chocolate chips. Store in tightly covered container in cool, dry place.

Makes about 11 cups mix.

Barbeque Snack Mix

3 cups rice square cereal
3 cups corn square cereal
1-1/2 cups small pretzel twists
1-1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup barbecue sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder

Stir together cereals, pretzels, crackers and peanuts in large microwavable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated.

Microwave uncovered on High 10 minutes, stirring every 3 minutes. Spread on aluminum foil or paper towels to cool. Store in airtight container.

Makes about 7-1/2 cups.