(NAPSI)Whether in school or on summer break, kids are nearly always on the goand bite-sized, sweet snacks are the perfect treats to keep them going on long summer days.
Fortunately, portable treats to take along on car rides, enjoy poolside or put into the school lunchbox can be easy to whip up. You can even have the kids help you make them for some quality family time.
The sweetest part about these no-bake treats is theyre made with Karo Syrup, the only widely distributed brand of corn syrup that contains 0 grams of high-fructose corn syrup.
Here are two for you to try:
Cookies & Cream Cereal Bar Treats
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 2 dozen bars
Mazola No-Stick Cooking Spray
6 cups chocolate crispy rice cereal
2 cups crumbled chocolate sandwich cookies
1 cup Karo Light Corn Syrup
1 package (12 ounces) semisweet chocolate chips
chocolate cookie crumbs, mini chocolate chips, mini candy-coated milk chocolate pieces
Spray 13x9-inch pan with cooking spray; set aside. Combine cereal and cookies in a large bowl. Combine corn syrup and chocolate chips in a large saucepan over medium heat. Cook until mixture just begins to boil. Remove from heat. Pour over cereal, stirring to coat completely. Pour into prepared pan; press firmly to level. Top with any of the optional toppings, if desired; pat into place. Cool and cut into bars. Store in air- tight container for up to 2 days.
Peanut Butter & Jelly Bars
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 24 bars
1 cup butter OR margarine, room temperature
1 cups sugar
cup Karo Light Corn Syrup
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoons salt
1 teaspoon Argo Baking Powder
1? cups strawberry jam
? cup salted peanuts, coarsely chopped
Preheat oven to 350F. Cream butter, sugar and corn syrup in a large bowl with mixer at medium speed 1 to 2 minutes. Beat in eggs and peanut butter until combined. Combine flour, salt and baking powder in a small bowl. Add to peanut butter mixture; mix on low speed until dough forms. Divide dough into thirds. Press ? of the dough in the bottom of a greased 13x9-inch pan (OR for easy removal, line pan with greased foil, leaving 2 inches foil extending over pan at ends). Spread strawberry jam over dough. Drop small pieces of remaining dough over the jam. (Dough will spread during baking and cover jam.) Sprinkle top with peanuts. Bake 40 to 45 minutes until light golden brown. Cool in pan on wire rack at least 30 minutes. If pan is lined with foil, use foil to lift bars from pan. Cut into bars. Delicious with a glass of cold milk!
You can find more easy, family-friendly recipes and baking tips at www.karosyrup.com and (866) 373-2300.
On the Net:North American Precis Syndicate, Inc.(NAPSI)