Cin's Snackin` Bars

Name: Cin's Snackin` Bars
Cuisine: American
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)

By Straws Kitchen
@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

Rating:

★★★★★ 2 votes5

Comments:

67 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)
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How to Make Cin's Snackin` Bars

Step-by-Step

In a large heat-proof bowl toss cereals and dried fruits together.
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.
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).
Cool completely before cutting (approx. 30 minutes).
For bars cut into 6 rows by 6 rows.....or cut into squares, size of choice.
*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.