Best No Bake Rice Krispies Peanut Butter Granola Bars Lower Fat Recipes

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NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)



No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat) image

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 22m

Yield 16 bars

Number Of Ingredients 8

1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
1 1/2 cups quick-cooking oats
1/2 cup brown sugar, packed
1/2 cup light corn syrup or 1/2 cup honey
1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
1 teaspoon vanilla
1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Steps:

  • lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
  • In a large bowl combine Rice Krispies cereal, oats and raisins.
  • In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
  • Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
  • Pour over the dry ingredients in the bowl; mix to combine.
  • Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
  • Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
  • While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
  • Chill until firm.

EASY NO-BAKE GRANOLA BARS



Easy No-Bake Granola Bars image

This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.

Provided by Cookie and Kate

Categories     Snack

Time 20m

Number Of Ingredients 7

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

Steps:

  • Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
  • Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
  • Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
  • In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
  • Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
  • Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
  • Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
  • Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

Nutrition Facts : ServingSize 1 granola bar (made with pecans, pepitas and shredded coconut), Calories 250 calories, Sugar 10.8 g, Sodium 142.6 mg, Fat 16.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 2.9 g, Protein 7.2 g, Cholesterol 0 mg

PEANUT BUTTER RICE KRISPIES BARS



Peanut Butter Rice Krispies Bars image

My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.

Provided by Petunia

Categories     Bar Cookie

Time 20m

Yield 24 squares

Number Of Ingredients 6

1 cup sugar
1 cup Karo syrup (light)
1 cup peanut butter
6 cups Rice Krispies
16 ounces chocolate chips
16 ounces butterscotch chips

Steps:

  • Butter a 9x13-inch pan.
  • In a large saucepan, mix the sugar& Karo syrup.
  • Cook over medium heat until mixture starts to boil.
  • Remove pan from heat and stir in peanut butter.
  • Add the Rice Krispies and mix until covered.
  • Put into the buttered pan and lightly press.
  • In a microwave-safe bowl, cook both kinds of chips until melted.
  • Pour on top of Krispies squares and spread to cover.
  • Cool before cutting into squares.

NO BAKE GRANOLA BARS



No Bake Granola Bars image

Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.

Provided by Jessica Clara Noelle Grant

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 cups rolled oats
1 ¼ cups chunky natural peanut butter
1 cup ground flaxseed
¾ cup honey
¾ cup dried cranberries
½ cup chocolate chips
¼ cup sliced almonds

Steps:

  • Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
  • Refrigerate mixture at least 1 hour.
  • Cut into 12 bars and wrap each individually in plastic wrap for storage.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 46.3 g, Fat 21.7 g, Fiber 6.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 108.8 mg, Sugar 28.2 g

PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)



Peanut Butter Rice Krispies Bars (No-Bake) image

Make and share this Peanut Butter Rice Krispies Bars (No-Bake) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 10m

Yield 24 bars

Number Of Ingredients 7

3/4 cup sugar
1/4 cup light brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
2 teaspoons vanilla
6 cups Rice Krispies (for a softer chewier bar reduce to 5-1/2 cups)
1 cup finely chopped salted peanuts

Steps:

  • In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
  • Stir in vanilla.
  • Fold in rice cereal and the chopped peanuts until well combined.
  • Spread into a lightly buttered 13 x 9-inch glass baking dish.
  • Cover and chill for 1 hour or until set.
  • Cut into squares.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES



No-Bake Peanut Butter Rice Krispies Cookies image

Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 squares

Number Of Ingredients 6

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter
2 teaspoons pure vanilla extract
4 cups Rice Krispies

Steps:

  • Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
  • Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

LOWER FAT PEANUT BUTTER RICE KRISPIES BARS



Lower Fat Peanut Butter Rice Krispies Bars image

I would suggest to use only Kraft Jet-Puffed marshmallows I have used other brands in the past and the taste and texture was not as good

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 15m

Yield 24 bars

Number Of Ingredients 5

3 tablespoons butter
1 -2 teaspoon vanilla
1 (10 1/2 ounce) package kraft jet-puffed mini marshmallows
1/2 cup reduced-fat peanut butter
5 cups Rice Krispies

Steps:

  • Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
  • In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry).
  • Add in marshmallows and stir until completely melted; remove from heat.
  • Stir in peanut butter until completely combined.
  • Mix in the cereal until combined.
  • Using damp hands press into prepared pan.
  • Cool completely then slice into 24 (2x2-inch) pieces or as desired.

Nutrition Facts : Calories 75.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 75.7, Carbohydrate 15.2, Fiber 0.1, Sugar 7.8, Protein 0.6

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