Snack Bars Recipe
Snack Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If your family likes granola bars, they're sure to love these tempting treats. Full of hearty ingredients, they're a perfect snack for taking along on picnics and bike trips or for packing in brow-bag lunches.—Carolyn Fisher, Kinzer, Pennsylvania
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 9 cups Rice Chex, crushed
  • 6 cups quick-cooking oats
  • 1 cup graham cracker crumbs
  • 1 cup sweetened shredded 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

Directions

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 15x10x1-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

Nutritional Facts

1 each: 137 calories, 4g fat (3g saturated fat), 8mg cholesterol, 85mg sodium, 23g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 9 cups Rice Chex, crushed
  • 6 cups quick-cooking oats
  • 1 cup graham cracker crumbs
  • 1 cup sweetened shredded 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
  1. 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.
  2. Pour over cereal mixture; stir until blended. Add the raisins, M&M's or chocolate chips if desired. Pat two-thirds into a greased 15x10x1-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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MY REVIEW
karikelsi05 User ID: 4025032 8307
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."

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