Cin's Snackin` Bars

Straws Kitchen

By
@CinCooks

Hope you enjoy it as much as my family does.

It is my own recipe (I developed it back in 2009) and my photo: by CinStraw


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Comments:

Method:

Stove Top

Ingredients

SPRAY A 9X13" BAKING PAN WITH A NON-STICK SPRAY

2 3/4 c
honey nut crisps (best choice) oven toasted rice & corn cereal
2 3/4 c
total cinnamon crunch (lightly sweet wheat & rice squares) cereal
4 oz
yogurt coated raisins (cut in half)
4 oz
dried cranberry's
1/2 c
dried pineapple ( ruff chopped)
1/2 c
crystallized ginger (ruff chopped; i used david & buster's)
1/4 c
plus 1 tabelspoon unsalted butter
3/4 c
plus 2 tabelspoon brown sugar splenda (packed)
2 Tbsp
plus 2 teaspoons all-purpose flour (i use gold medal)
1/2 c
plus 3 tabelspoons light corn syrup (1/3 less calories)

* CHOCOLATE SQUARES; OPTIONAL (CAN SERVE WITH OR WITH OUT)

Directions Step-By-Step

1
In a large heat-proof bowl toss cereals and dried fruits together.
2
In a 2-qt sauce pan melt butter over medium heat; stir in brown sugar Splenda, flour and corn syrup until all mixed.
Heat until boiling, stirring constantly. Then boil 1-minute longer over medium heat, stirring constantly.
3
Pour over cereal mixture, tossstir with wooden spoon until mixed well (will be sticky).
Pour out mixture into prepared pan; spread evenly over bottom of pan (may have to spray not-stick spray on hands and spread it out with hands).
4
Cool completely before cutting (approx. 30 minutes).
For bars cut into 6 rows by 6 rows.....or cut into squares, size of choice.
5
*OPTIONAL: While cooling cut or break off 4-thick Belgian Extra Dark Chocolate Squares (70% Cocoa) plus 4-thin Belgian Milk Chocolate Squares and melt in microwave safe bowl, at 20-second intervals until melted enough to stir and then drizzle over bars. Finish cooling to set before cutting.

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