No Bake Rice Krispies Peanut Butter Granola Bars Lower Fat Recipes

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

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.

LOWER FAT PEANUT BUTTER RICE KRISPIES 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.

PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)

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.

WHOLE-GRAIN NO-BAKE GRANOLA BARS

Steps:

• Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
• Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
• Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
• Pour mixture into a 9x13 pan.
• Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
• The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
• Cover with plastic wrap.
• Cool completely.
• Cut into 24 bars.
• Wrap individually and store in fridge.
• I have kept these in the fridge for 2 weeks and they still taste fabulous!