While trying to eat right, I am constantly in search of foods I can still enjoy in flavor and volume to please my palate, my tummy and my figure. This snack is so far my favorite and I just had to share it with you guys. Follow the recipe below with a side of 2 tbsp. (chilled) old-fashioned creamy peanut butter. What I do is dip my crunch bar into it and mm mmm mmmm! Did I say mmmm? Makes 24 bars. 129 calories, 3g pro, 23 g car, 1g fiber, 4g fat.
Thank you Woman’s day magazine for this recipe!
For an easy on-the-go treat, try these slightly sweet bars that are full of texture, thanks to crushed whole-grain flake and puffed rice cereals, unsalted peanuts and dried cranberries.
Active Time: 10 minutesTotal Time: 1 hour 10 minutes
2 cups slightly crushed whole-grain flake cereal (we used Kashi)
2 cups whole-grain puffed rice cereal (we used Arrowhead Mills)
1 cup dried cranberries
1⁄2 cup unsalted cocktail peanuts
1⁄2 cup reduced-fat creamy peanut butter
1⁄2 cup packed light-brown sugar
1⁄2 cup honey
1 Tbsp unsalted butter
1. Line a 13 x 9-in. baking pan with nonstick foil (let the foil extend about 2 in. above pan at both ends).
3. Mix peanut butter, sugar, honey and butter in a 2-qt saucepan. Bring to boil over medium-high heat, stirring constantly; simmer for 1 minute.
4. Immediately stir into cereal mixture, tossing to evenly coat. Coat hands with cooking spray, then use them to spread and press the mixture in prepared pan. Chill until firm, about 1 hour.
5. Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.