3-INGREDIENT PEANUT BUTTER CEREAL BITES RECIPE BY TASTY
Here's what you need: honey, peanut butter, honey nut cereal
Provided by Tasty
Categories Snacks
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Put 1 part peanut butter and 1 part honey in a bowl.
- Microwave for about a minute. Stir until combined.
- Add 3-4 parts cereal. Stir.
- Scoop into bit size pieces and place on wax paper to cool.
- Enjoy!
CEREAL BAR BITES
I use Nutragrain Cereal Bars for these delightful snacks. I know these bars probably aren't the healthiest, but this was a daily snack for me in high school when I played volleyball. While the other gals sat and ate a few snickers bars or something, I was munching these bites. These HAVE to be better for me than snickers bars! LOL Nutragrain bars are a soft, cereal bar. Ive never tried any other kind of bar except Nutragrain brand. My favorite bar flavors for this are mixed berry and strawberry!
Provided by love4culinary
Categories Breakfast
Time 5m
Yield 4 sandwich bites, 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Cut each bar into 4 equal pieces.
- 4 pieces with small amount of peanut butter to cover the top, and then top with one of the other 4 bar pieces.
- Serve!
Nutrition Facts : Calories 62.7, Fat 5.4, SaturatedFat 1.1, Sodium 1.8, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 2.7
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
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- Add the peanut butter and honey to a large heat-safe bowl. Warm in the microwave for 15-30 seconds, or until easy to stir. (This may not be necessary if you keep your peanut butter and honey at room temperature.)
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