Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Peanut Butter Breakfast Bars




Source of Recipe


Better Homes and Gardens-3/03






List of Ingredients



• nonstick cooking spray
  
• 4 cups sweetened oat cereal flakes with raisins
  
• 3/4 cup quick-cooking rolled oats
  
• 1/2 cup all-purpose flour
  
• 1/2 cup snipped dried apples
  
• 2 eggs, lightly beaten
  
• 1/3 cup honey
  
• 1/3 cup chunky peanut butter
  
• 1/4 cup butter, melted or cooking oil
  






Instructions



1. Preheat oven to 325 degrees. Line a 9 x 9 2-inch baking pan with foil. Coat foil with cooking spray; set aside. In a bowl combine cereal, rolled oats, flour, and dried apples. Set aside.
   
2. In a small bowl, stir together eggs, hiney, peanut butter, and melted butter. Pour over cereal mixture. Mis well. Transfer mixture to prepared pan. Using the back of a large spoon, press mixture firmly into pan. Bake for 28 to 30 minutes or until edges are browned. Cool completely on a wire rack. Cut into bars using a serrated knife.
   
3. Servings: 16
   
4. each bar: 179 cal, 7g fat, 35mg chol, 122mg sod, 26g carb, 2 g fiber, 4g pro.
   






Final Comments


Notes: To store, wrap each bar in plastic wrap and refrigerate up to 3 days. Or, put bars in a freezer container or bag and freeze up to 3 months; thaw in refrigerator overnight.