Best 8 Quick Crisp Snack Bars Recipes

QUICK CRISP SNACK BARS

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.

FULLY-LOADED SNACK BARS

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

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.

QUICK CRISP SNACK BARS

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.

QUICK CRISPY SNACK BARS

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. Yield: 1 dozen.

QUICK CRISP SNACK BARS

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.

CRISPY SNACK MIX

Steps:

• In a 5-qt. slow cooker, combine the noodles, cereal, cashews and coconut. In a small bowl, whisk the butter, soy sauce, curry powder and ginger; drizzle over cereal mixture and mix well., Cover and cook on low for 2-1/2 hours, stirring every 30 minutes. Serve warm or at room temperature.

QUICK CRISP SNACK BARS

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.