Food recipes
Cranberry Rice Krispies Bars
Cranberry Rice Krispies Bars Ingredients: seeds, sesame seeds, whole, dried seeds, sunflower seed kernels, dried nuts, pecans nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogen...
Cranberry Rice Krispies Bars
Ingredients:
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
cranberries, dried, sweetened
peanut butter, smooth style, without salt
butter, without salt
candies, marshmallows
Directions:
Butter a 13 x 9-inch baking pan.
In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
Stir in cereal and cranberries; remove from heat.
Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!)
press firmly to make an even layer.
Cool at room temperature or refrigerate until the mixture is set.
Cut into 24 bars.
Store in an airtight container at room temperature for up to 4 days.
Ingredients:
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
cranberries, dried, sweetened
peanut butter, smooth style, without salt
butter, without salt
candies, marshmallows
Directions:
Butter a 13 x 9-inch baking pan.
In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
Stir in cereal and cranberries; remove from heat.
Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!)
press firmly to make an even layer.
Cool at room temperature or refrigerate until the mixture is set.
Cut into 24 bars.
Store in an airtight container at room temperature for up to 4 days.