Navigation Search
share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Berry No-Bake Bars

“Love You Berry Much” No-Bake Cereal Bars

The icy cold of winter is making me long for something bright and cheerful. What better way to cure the winter blues than with a batch of no-bake cereal bars shaped like hearts! These puffed rice bars are sweetened with pink freeze-dried strawberries and raspberries. I also added a handful of white chocolate chips, although you could definitely use mini chocolate chips if you prefer. For a hidden boast of boost of protein, fiber and omega-3 fatty acids, I threw in some ground flax seeds, too.

Berry No-Bake Bars

I love these kind of recipes where you can eat sweet treats for breakfast, or as a snack with some hot tea. Let’s be real, I’m not opposed to decadent desserts, like our Double the Love Chocolate Brownie recipe. However, these no-bake cereal bars are great when you want a slightly healthier Valentine’s Day treat.

When making the recipe, I’d recommend setting a couple of white chocolate chips and strawberry pieces aside. Then you can press these into the bars at the end, to highlight the bright pink and white colors.

Berry No-Bake Bars

Ingredients

3 cups puffed rice cereal
2 T ground flax seeds (optional)
3 T unsalted butter
1/2 cup peanut butter (or whatever nut butter you prefer)
1/4 cup honey
dash of salt
1 t. vanilla extract
1/4 cup freeze dried berries
1/4 cup white chocolate chips

Instructions

1
Line a 9×13 pan with parchment paper.
2
Mix puffed rice, flax seed, and freeze-dried berries in a large bowl. Set aside.
3
Add butter, peanut butter, and honey to a sauce pan over medium-low heat. Stir until the butter melts. Then stir in the salt and vanilla.
4
Pour melted mixture over the bowl of your dry ingredients. Fold with spatula until mixed.
5
Wait about 4 minutes or until mixture has cooled a bit. Then stir in the white chocolate chips. (This helps prevent the chocolate chips from melting.)
6
Press the mixture into the 9×13 pan. Let cool for ~15 minutes. Then use a heart-shaped cookie cutter to cut into heart-shaped bars. With the scraps, you can press them together into another sheet and cut more hearts. (Note: The hearts made from the scraps may be a little more crumbly, but they’ll still taste good.) Leave the bars to set for a couple of hours. You can store covered in the fridge or on the counter.

Leave a Reply

Your email address will not be published. Required fields are marked *

Wed to a Chef
Close Cookmode