- 9 cups Rice Chex, crushed
- 6 cups quick-cooking oats
- 1 cup graham cracker crumbs
- 1 cup flaked coconut
- 1/2 cup toasted wheat germ
- 2 packages (one 16 ounces, one 10-1/2 ounces) large marshmallows
- 1 cup butter, cubed
- 1/2 cup honey
- 1-1/2 cups raisins or M&M's minis or miniature semisweet chocolate chips, optional
- In a very large bowl, combine the first five ingredients. In a Dutch oven over low heat, cook and stir marshmallows and butter until the marshmallows are melted. Add honey and mix well.
- Pour over cereal mixture; stir until blended. Add the raisins, M&M's or chocolate chips if desired. Pat two-thirds into a greased 15-in. x 10-in. x 1-in. pan and the remaining third into a 9-in. square pan. Cool before cutting into bars. Yield: 5 dozen.
Originally published as Snack Bars in Taste of Home December/January 1996, p54
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Reviewed Jun. 18, 2010
"Kids love this recipe! It makes a lot and can also be a peanut free snack for kid who have allergies."