Cranberry Oat Cereal Bars

Nonstick cooking spray
4 tablespoons unsalted butter
1 bag (10 ounces) marshmallows
1/2 teaspoon salt
6 cups toasted oat cereal
1 cup dried cranberries, or raisins

Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.

In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.

Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).


Grab-and-Go Granola Bars


  • 1 cup quick cooking or old fashioned oats
  • 1 cup spoon-size shredded wheat cereal
  • 1 cup walnuts
  • 1 1/2 cups dried fruit (choose one or more of the following: raisins, cherries, apricots, cranberries prunes)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips


  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in the bowl of a food processor and pulse until the mixture is finely chopped (the fruit should be the size of a dried pea or lentil).
  4. Whisk together the eggs, honey, and vanilla in a large bowl until well blended. Add the oat mixture and chocolate chips and stir to combine.
  5. Spread the mixture evenly in the prepared pan, and flatten gently with the back of a spoon or rubber spatula.
  6. Bake about 18 minutes, or until the edges turn golden brown. Let cool completely in pan before slicing into 12, 2 x 2 1/2-inch bars.
  7. Note: These bars freeze really well. If you have leftovers, wrap individual portions in plastic baggies or aluminum foil and freeze.



  • 1 1/2 cups butter, softened, divided
  • 3/4 cup sugar
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups oats
  • 1 cup sweetened condensed milk
  • 2 cups chocolate chips
  • 1 teaspoon vanilla


Pre-heat oven to 350°F.

Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.

Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.



For the crust:

  • 4 tablespoons melted butter, cooled
  • 2/3 cup roasted hazelnuts
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon lime zest (2 limes)
  • A pinch of salt

For the filling:

  • 2 eggs
  • 1 can sweetened condensed milk (14 ounces)
  • 1/2 cup fresh lime juice (4 limes)
  • A pinch of salt
Makes 16 2-inch bars


Pre-heat the oven to 350°F.

Spray an 8-inch square baking dish with nonstick cooking spray. Line with parchment paper and spray again.

In a food processor, grind the hazelnuts, graham cracker crumbs, sugar, salt and lime zest. Add the butter and pulse briefly to combine. Press the mixture into the bottom of the pan and about 1 inch up sides. Bake until lightly browned, about 10 minutes. Set aside.

Make the filling: In a large bowl, whisk together the eggs and condensed milk. Add the lime juice and salt; whisk until smooth. Pour the filling evenly over the crust and bake until set, about 18-20 minutes. Cool on a rack, then chill for at least one hour or overnight. Cut into squares using a damp sharp knife, wiping the knife clean between each cut to cut squares cleanly. Store in the refrigerator.



  • 1 bag miniature marshmallows (10 1/2 ounces or 5 1/2 cups), divided
  • 1 1/2 cups chocolate chips
  • 5 tablespoons butter
  • 1/4 cup light corn syrup
  • A pinch of salt
  • 1 teaspoon vanilla
  • 1 box Golden Grahams cereal (13 ounces or 8 cups)


Spray a a 13-inch × 9-inch pan with nonstick cooking spray. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from the heat; stir in the salt and vanilla.

Pour the cereal into the saucepan. Stir until coated with the melted chocolate mixture. Stir in the remaining 1 cup marshmallows.

With buttered back of a spoon (or your hands), quickly press the mixture in the pan. Cool for at least 1 hour, or until firm. Store covered at room temperature.

Banana Oatmeal Bars


  • 1 1/2 cups oatmeal (instant or rolled oats both work well)
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large ripe banana, mashed
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 cup milk
Serves 6-8


Pre-heat the oven to 350ºF. Grease an 8-inch x 8-inch cake pan.

Dump all of the ingredients into a large bowl and stir until well combined. Pour the mixture into a prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes before cutting into squares. The squares can be stored, covered, in the refrigerator for up to 5 days. Makes 6-8 squares.

Homemade Granola Bars

  • 2 cups (160 g) oats
  • ½ cup (96 g) sugar
  • ½ tsp. salt
  • ¼ tsp. cinnamon or other spices as desired (cardamom, nutmeg, etc.)
  • 2½ cups additions: dried fruits, seeds, nuts, flax meal, bran cereal, puffed rice cereal, crushed pretzels, chocolate chips … the combinations are endless!
  • ⅓ cup (60 g) peanut or other nut butter
  • 6 Tbsp. (89 ml) olive oil – canola oil, other oils, and melted butter will work here as well
  • ¼ cup (60 ml) honey, maple syrup, or Agave syrup
  • 1 Tbsp. (15 ml) water
  1. Preheat oven to 350F. Depending on desired thickness, line a square (8×8 or 9×9) or rectangular (9×13) baking dish with parchment paper, then lightly grease the paper with non-stick cooking spray, oil, or butter. Thicker bars are a little more decadent, if you’re planning on using this as a dessert.
  2. Process ⅓ cup (27 g) of the oats in a blender or food processor until finely ground.
  3. If necessary, chop up dried fruit and nuts. Raisin-size pieces are fine, but dried apricots, or apples, let’s say – should probably be chopped.
  4. Stir together all dry ingredients (oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds).
  5. Whisk together wet ingredients – oil, honey, peanut butter, and water.
  6. Mix together the wet and dry ingredients, then spread in the pan. Press firmly into the corners and edges so the top is even.
  7. Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you’ll need to watch them, depending on how much batter you’ve spread in what size pan. The edges will becomeg the parchment. Let cool completely before cutting.

Rocky road fudge bars

Rocky Road Fudge Bars


  • ½ cup butter
  • 1 Oz. chocolate
  • I cup flour
  • I cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ nuts


  • 6 Oz. cream cheese softened
  • ¼ cup butter
  • 12 cup sugar
  • 2 tablespoon flour
  • ½ teaspoon vanilla
  • 1 egg
  • ¼ cup nuts
  • I package chocolate chips
  • 2 cups marshmallows


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  • 3/4 cup dark chocolate chips
  • 1/4 cup heavy whipping cream


Heat the oven to 350 degrees F. Line a 8 by 8-inch pan with foil with the foil hanging over the sides and spray with cooking spray.

For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool completely.

For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache: In a small microwavable bowl, microwave the chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve. Store in the refrigerator.