ugar.
For the date-oat bars, preheat oven to 350\u00b0F
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
ixture is smooth. Add the oat mixture and stir until all
Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
hape of the pan.
Bake the bars for 30 to 40
Combine dates and water in a small saucepan over low heat; cook and stir until dates are mostly dissolved, mashing larger pieces with a spoon, 10 to 15 minutes.
Mix oat flour, almond flour, and hemp seeds together in a large bowl.
Stir almond butter and vanilla extract into date mixture until well mixed. Mix date mixture into oat flour mixture using a pastry blender until well mixed. Press mixture into an 8-inch baking dish; refrigerate until chilled, about 30 minutes.
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
Mix everything together and spread into a greased pan (I use 9x13 for thick bars, but for thinner more snack sized bars use bigger) and chill then cut into bars.
If you add the optional ingredients you may need to add more liquid binder.
Combine peanut butter, honey and brown sugar in saucepan. Bring to a boil.
Remove from heat. Stir in cereal and fruit. Spread on greased (with Pam spray) 13 x 9 x 2-inch dish. Cool 15 minutes before cutting into bars.
Makes 18 bars.
ave tiny squares of Mars Bars. (Refrigerating the bar may help
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
range peel; cool.
Prepare Oat Crumbles; spoon HALF into a
ruit spread evenly over the oat base.
Top with an
In a saucepan, bring corn syrup and sugar to a boil.
Add in peanut butter and vanilla.
Pour over cereal mixture and toss to coat evenly.
Spread in 13x9 pan for thick bars or a 11x14 pan for thinner.
Let cool and cut into bars.
ats, flour, wheat germ or oat bran, baking powder and spices
hours. Cut into 36 bars.
ot needed if using the No Sugar Added SunButter because it
Grease and line 2 - 3x10 inch loaf pans with parchment paper, extending paper 2 inches over long sides.
Stir marshmallows, 1 tbsp water and butter in a medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in chocolate until smooth. Stir in cookies, cherries and nuts. Transfer to prepared pans, cover and chill for 1 hour.
For the chocolate coating, combine melted chocolate and butter. Spread evenly over chilled bars. Chill for 1 hour, or until firm, then cut into slices and serve.