Puffed Rice Bars
- Number of Servings: 24
Ingredients
Puffed Rice cereal, 6 cupCanola Oil, 3 tbsp Honey, 1 tbsp 4 cup of miniature marshmallowsDry Roasted Cashews, 1/4 cup Sweetened Dried Cranberries, 1/3 cup (30g) Golden Raisins, 1/3 cup (not packed) 6 dates
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees.
Spread the puffed rice evenly on a sheet pan. Toast in the oven for 4 to 6 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a saucepan over low heat. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted rice, cashews, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in a airtight container. I use a ruler to help make bars of equal size.
Number of Servings: 24
Recipe submitted by SparkPeople user PURPLEZEBRA.
Spread the puffed rice evenly on a sheet pan. Toast in the oven for 4 to 6 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a saucepan over low heat. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted rice, cashews, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in a airtight container. I use a ruler to help make bars of equal size.
Number of Servings: 24
Recipe submitted by SparkPeople user PURPLEZEBRA.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.8 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.6 g
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