Many of us are raising children and spending time with them are one of the things they seem to cherish most. As parents we are very busy doing the things we need to do in our households. Knowing that we still can not neglect our children. So i figure you can cook and spend time with them all in one by including them to help you prepare meals.
7″And thou shalt teach them diligently unto thy children, and shalt talk of them when thou sittest in thine house, and when thou walkest by the way, and when thou liest down, and when thou risest up.”
No-Bake Snack Bars with Cheerios
- 1/4 cup creamy unsalted butter (half of one stick)
- 1/4 cup honey (light-colored corn syrup may be substituted and will keep the bars firmer at room temp than using honey)
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 3 cups of honey nut cheerios (or similar storebrand cereal; plain Cheerios may be substituted for a less sweet bar)
- 1 cup raisins, optional (1 cup honey-roasted peanuts, 1 cup chopped almonds, or 1 cup trail mix may be substituted)
- about 1/2 cup chocolate-covered sunflower seeds, optional (I used Trader Joe’s)
- pinch sea salt or Kosher salt for sprinkling, optional
- Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
- In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
- Stop to stir. Mixture will be on the granular side, this is okay.
- Return bowl to microwave and heat for 1 more minute on high power. Stop to stir
- Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy; use caution when removing from micro because this is boiling hot caramel and can cause burns.
- Stir in the vanilla using caution because mixture could bubble up.
- Stir in the cereal.
- Stir in the optional raisins (or nuts).
- Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top.
- Optionally, sprinkle evenly with sunflower seeds and salt (the salt cuts some of the sweetness and I recommend it).
- Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving.
- Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I recommend storing them in the fridge rather than room temp because they soften and get loose.