Toast rolled oats in a 350\u00b0F oven for 15 minutes.
Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth.
When the oats are toasted put all the dry ingredients in a large bowl and stir well.
Add the corn syrup and peanut butter mixture, stirring well again.
Add the marshmallows, and microwave for one minute.
Stir the mixture to combine.
Turn out onto a greased 9x13 pan.
With greased hands, press the mixture into pan.
Allow to cool and cut into bars.
I like large bars so for me this recipe makes 10, 2
wire rack. Cut into bars. Yields 16 large
Spray a 13 x 9-inch baking dish with non-stick cooking spray.
Place the rice cereal and fiber one in a large bowl.
In a saucepan combine the margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
Add/mix in reduced-fat chocolate morsels.
Press the mixture into prepared pan, using a rubber spatula to spread out.
Cut into 24 bars.
Place peanut butter in small bowl. Press dry milk through fine-mesh strainer into bowl of peanut butter; stir together.
In large bowl, mix cereal, almonds, apricots and peanut butter mixture with spoon or hands until well coated. Drizzle with honey; mix again until well coated.
Spray 8-inch square pan with cooking spray or use nonstick pan. Pour mixture into pan. Cover with double thickness of foil; press down firmly with bottom of glass to compact mixture.
Cut bars into 4 rows by 2 rows; wrap individually in plastic wrap.
br>Spread frosting onto cool bars.
Refrigerate.
Per serving
Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
In a large bowl, mix first 4 ingredients.
Let stand for 10 minutes. Heat oven to 350\u00b0.
Stir in egg whites until blended.
Stir in remaining ingredients.
Pour into pan.
Bake for 25 to 30 minutes; cool.
If desired, spread with cream cheese frosting. Cut into bars.
Refrigerate
bars.
It's so delicious and awful (wait until you read the ingredients!).
Thank goodness we were biking our way through the San Juan Islands when we found this recipe for a local delicacy at the tourist office in Nanaimo on Vancouver Island.
nd stir.
Add in Fiber One cereal and stir until
Grease and flour a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, mix first 4 ingredients. Let stand 10 minutes. Heat oven to 350\u00b0.
Stir in egg whites until well blended. Stir in remaining ingredients.
Pour into pan. Spread evenly. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool. If desired, spread with your favorite cream cheese frosting. Refrigerate any remaining bars.
Mix Bran cereal, oats, cinnamon, baking soda and salt in medium mixing bowl.
Add dates or raisins and walnuts.
In small bowl, lightly beat 2 eggs.
Mix in yogurt, oil and honey.
Add liquid ingredients and mix together well.
Pour into well buttered 9 x 9-inch pan.
Bake 45 minutes at 350\u00b0.
Cut into bars after cooled.
310mg. Total Carbohydrate: 13g. Dietary Fiber: 3g. Sugars: 2g. Protein: 7g
nd drizzle on top of bars.
Let chocolate firm and
br>Cool and cut into bars.
br>Next form the candy bars: Line cookie sheets with wax
Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly.
It will be very thick and almost mealy.
Press into an ungreased 9 x 13-inch pan.
Top with chocolate chips, sprinkled evenly.
Cook at 375\u00b0 for 20 minutes.
Cool and cut into bars.
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.
Preheat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches.
Mix cake mix (dry), margarine, brown sugar, water and egg in a large bowl, using a spoon.
Stir in walnuts and vanilla milk chips.
Press firmly in pan.
Bake 32 to 36 minutes or until top forms a crust that is dry to touch.
Cool completely.
Cut into 2 x 1 1/2-inch bars.
Yield: 32 bars.
utter Frosting; spread over cooled bars. If you like, sprinkle with
ach strip crosswise into 8 bars. Serve cold or at room