Time 10m Yield 24 servings. Number Of Ingredients 6 Steps:
In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.
Time 25m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Combine all the dried fruit, sesame seeds and sunflower seeds into a processor; PULSE until finely chopped but not to a powder, transfer to a large bowl. Mix in rolled oats and rice cereal until blended. In a microwave-safe bowl mix together honey (or corn syrup) white sugar and peanut butter until well combined; heat in the microwave until just hot and bubbly. Stir in the powdered milk with vanilla and almond extract until completely combined, then pour over the cereal mixture; mix using a wooden spoon until coated. Mix in the mini chocolate chips. Press mixture prepared pan, using slightly wet hands to press down. Cut into desired size squares, and let cool before removing from the pan.
Time 1h15m Yield 14 bars Number Of Ingredients 15 Steps:
Spray a 9 by 13-inch baking dish with cooking spray and set aside. In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract. In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt. Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Time 30m Yield 32 bars Number Of Ingredients 8 Steps:
Melt together margarine, marshmallows, and peanut butter. Roast oats and sesame seeds seperately in a skillet over a low heat. Very swiftly mix together marshmallow mixture and the rest of the ingredients. Pat mixture on a greased jelly roll pan or cookie sheet; let cool. loosen sides and turn onto cutting board. Cut into bars. Wrap individually in waxed paper.
Yield 10 bars Number Of Ingredients 6 Steps:
In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well. Add the brown rice cereal to the mixture and combine. After well combined, pour into a greased or parchment lined baking dish and evenly spread. Chill until solid. In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well. After the crispy mixture is solid, cut into pieces. Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top. Chill again until solid. Store in the refrigerator in an airtight container. Enjoy!
Time 40m Yield 24 Number Of Ingredients 7 Steps:
Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.
Time 2h20m Yield 16 to 20 bars Number Of Ingredients 7 Steps:
Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan. In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow. Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low. Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal. Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours. Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
Time 30m Yield 24 Number Of Ingredients 16 Steps:
Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool. Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal. In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated. Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.
