Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Butter a 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in dry milk and drink mix. Remove from heat; fold in raisins and Cheerios.
Butter hands and pat into pan.
Cool and cut into bars.
Makes 1 dozen.
eek.
FREEZE NOTE: Wrap bars individually in clingfilm or foil
ool completely and cut into bars.
Melt chocolate chips in
Cool completely before slicing into bars.
aking dish.
To prepare bars, combine flour, oats, flax meal
Cream sugar and butter; add eggs and vanilla.
Beat well.
Add flour and baking powder.
Stir until blended.
Spread half of the mixture onto an ungreased 15x10 baking pan.
Carefully top with pie filling.
Drop remaining dough on top by teaspoonfuls.
Bake at 350 degrees for 45 minutes or until golden brown.
Do not underbake.
Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
ack and then cut into bars.
Preheat oven to 350 degrees F, & grease an 8\" square baking dish.
Whisk together the flour, granola, sugar, baking powder & cinnamon.
Stir in butter, honey, egg & vanilla, & mix well.
Stir in raisins & walnuts, then press mixture into the greased pan.
Bake for 20-25 minutes until lightly browned.
Cool & cut into bars.
Preheat oven to 325 degrees. Grease a 13\"x9\" pan or use a parchment sling.
Combine the oats, baking powder, salt and cinnamon. Make a well in the center.
In another bowl combine eggs, banana, applesauce, milk, maple syrup, brown sugar and vanilla.
Pour the liquid mix into the dry and stir until just combined. Add the dried cranberries.
Place in greased pan and bake for 45 minutes.
Cut into bars and enjoy.
Preheat the oven to 350\u00b0F. Lightly grease a foil-lined 7 x 11 inch baking pan. Bring butter, dates and honey to a boil in a small saucepan on high heat. Reduce the heat to low and simmer for 1 min.
Mix the corn flakes, oats, coconut, apricots, flour and sugar in a large bowl. Add butter mixture; toss to coat well. Press firmly into prepared pan.
Bake for 15-20 mins or until golden. Cool on a wire rack. Cut into bars. Store in an airtight container.
omes out clean and the bars are not sticky in the
Grease pan.
Melt butter and marshmallows.
Stir constantly. Stir in peanut butter until melted.
Stir in milk and breakfast drink.
Fold in raisins and cereal, stirring until evenly coated. With buttered hands, pat evenly into pan.
Cool; cut into bars.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Wrap individually in plastic wrap ~ bars stay fresh and moist for
Preheat oven to 350 degrees F (175 degrees C).
Mix mashed bananas, oats, frozen fruit, applesauce, vanilla extract, cinnamon, nutmeg, and salt together in a large bowl until well-combined.
Spread mixture evenly on a nonstick jelly roll pan or rimmed baking sheet. Use a thick rolled piece of aluminum foil to block off edges if mixture does not reach all the way across.
Bake in the preheated oven until golden brown, about 25 minutes. Let cool in the pan, about 15 minutes. Cut into bars.
ress mixture very firmly (or bars will crumble) and evenly into
Butter 8 x 8 x 2-inch pan.
In 2-quart glass bowl, place unwrapped caramels and milk.
Microwave on High for 2 to 2 1/2 minutes, stirring often after the first minute, until mixture is a smooth consistency.
Stir in Honey & Nut Tasteeos to coat.
Press into pan with fingers moistened with water.
In small glass measuring cup, microwave chocolate on High for 60 to 80 seconds or until melted.
Drizzle over top of candy.
Refrigerate 30 minutes or until chocolate is set.
Cut into bars.
Store in refrigerator. Makes 24 bars.
n the pan and lift bars onto a work surface using