Cereal Snack Bars

Recipe

Dessert
Cereal Snack Bars

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

12
Servings
15min
Prep
30min
Total

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    Description

    Unlike other cereal bars, this recipe uses a unique blend of three different cereals and gets sweetened with honey, peanut butter, and chocolate. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Hy-Vee nonstick cooking spray, for greasing
    2 c.Kellogg's Special K cereal
    2 c.Kellogg's Crispix cereal
    2 c.Kellogg's Corn Pops cereal
    1 c.Hy-Vee dried cranberries
    ½ c.Hy-Vee chopped pecans
    ½ c.Hy-Vee salted sunflower kernels
    2 tbsp.milled flaxseed
    1 ½ c.Hy-Vee creamy peanut butter
    1 c.Hy-Vee honey
    1(10-oz) bag dark chocolate melting wafers

    Things To Grab

    • 9x9x2-inch baking pan
    • Aluminum foil
    • Large bowl
    • Saucepan

    Directions

    1. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly coat foil with cooking spray; set pan aside.
    2. Toss together cereals, cranberries, pecans, sunflower kernels and flaxseeds in a large bowl; set aside. Combine peanut butter and honey in a saucepan. Cook and stir until boiling. Cook and stir for 1 minute more. Remove from heat.
    3. Pour peanut butter mixture over cereal mixture; combine thoroughly. Press mixture evenly onto the bottom of prepared pan. Cover and refrigerate for 6 hours or overnight.
    4. Lift uncut bars out of pan, using foil edges. Cut into 12 bars.
    5. Melt chocolate wafers according to package directions. Dip bottom half of each bar into melted chocolate. Let stand until chocolate is set.

    Nutrition facts

    Servings

    550 Calories per serving
    1 bar

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 0mg
    • Sodium: 230mg
    • Total Carbohydrates: 58g
    • Protein: 12g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 30%
    0%
    Calcium 2%

    Recipe Source:

    August Seasons 2017.