Trail Mix Bars Recipes

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add oats, almonds, peanuts, and raisins into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add chocolate candies and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan. Press into the edges of the pan.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

Steps:

• Heat oven to 350°F. Place margarine in rectangular pan, 13x9x2 inches; place in oven for 2 to 4 minutes or until melted. Sprinkle graham cracker crumbs and sugar over margarine; mix well. Press mixture evenly in pan.
• Layer marshmallows, cereal, pretzel sticks, chocolate chips and chocolate candies over mixture. Pour milk evenly over top.
• Bake 25 minutes. Cool 5 minutes. Run knife along edge of pan to loosen. For bars, cut into 8 rows by 5 rows. Cool at least 15 minutes.

Steps:

• Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
• Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
• Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
• Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
• Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
• Refrigerate for 30 minutes before cutting into bars.

Steps:

• Spray an 8" square baking pan with Pam. Set aside.
• Preheat oven to 350. Spread seeds and rolled oats on baking sheet. Bake until fragrant and light golden in colour, about 8 - 10 minutes. Set aside to cool.
• Combine chopped dried fruit, toasted seeds/oats in a large bowl. Add cereal. Stir to mix well and bread up dried fruit.
• Slightly warm peanut butter in microwave. Combine apple juice. Mix well. Fold into fruit/seed mixture until well coated.
• Press mixture into baking pan.
• Store in fridge for up to 2 weeks or freeze for a later date.

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
• Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
• Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
• Press the mixture into the prepared baking dish to make an even layer.
• Let cool and cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter, 3/4 cup honey, and lemon juice until well blended. Combine the flour, oats, and wheat germ; mix into the honey mixture. Spread evenly into the bottom of an ungreased 9x13 inch baking pan. Set aside.
• In another bowl, beat eggs while gradually pouring in 1/4 cup honey. Stir in almonds, chocolate chips, dates, apricots, coconut, and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
• Bake for 30 to 35 minutes in the preheated oven, or until center is set, and the top is lightly browned. Cool completely before cutting into bars.

Steps:

• Combine rice cereal, oat cereal, nuts, and sunflower seeds in a large bowl.
• Pour agave and sugar into a medium saucepan. Heat over medium heat until boiling, 3 to 5 minutes. Boil for 1 minute. Add peanut butter and vanilla extract; stir until peanut butter is melted, 3 to 5 minutes.
• Pour peanut butter mixture over cereal mixture; mix well. Spray a 10x15-inch baking pan with cooking spray. Press mixture into the pan. Let stand until firm and set, about 30 minutes.
• Cut into 1 1/2-inch squares.