Cin's Snackin` Bars
By
Straws Kitchen
@CinCooks
1
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
It is my own recipe (I developed it back in 2009) and my photo: by CinStraw
Ingredients
- 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)
SPRAY A 9X13" BAKING PAN WITH A NON-STICK SPRAY
* CHOCOLATE SQUARES; OPTIONAL (CAN SERVE WITH OR WITH OUT)
How to Make Cin's Snackin` Bars
- 1In a large heat-proof bowl toss cereals and dried fruits together.
- 2In 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. - 3Pour 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). - 4Cool 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.
