Rice Krispie Breakfast Bars
These no-bake fruity Rice Krispie breakfast bars are a great simple and easy way to start any day.
Ingredients
- 150 g Rice Krispies or Puffed rice cereal
- 25 g Dried Cranberries
- 25 g Dried Blueberries
- 25 g Sultanas
- 25 g Dried Apricots
- 4 tablespoon Golden Syrup or Light corn syrup
- 1 tablespoon Butter Unsalted
- 1 tablespoon Caster Sugar or Superfine sugar
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, add the Rice Krispies and dried cranberries, blueberries, sultanas and apricots. Mix everything together and make a well in the centre.
- In a small saucepan, add the Golden Syrup, butter, vanilla extract and caster sugar. Over medium heat, melt the ingredients and bring to the boil for 1 minute whilst continuing to stir gently.
- Add the melted mixture to the Rice Krispies mixture and combine everything together making sure that all the mixture is coated with the warm syrup.
- Line a brownie tray with greaseproof paper and pour in the Rice Krispie mixture.
- With the back of a spoon, press down on the mixture to keep it together, pushing into the corners. You can also use a glass, but be careful not to crush the cereal.
- Leave the mixture to set in the fridge for 4 hours or overnight.
- Cut into 12 pieces and keep in the fridge ready to grab and go in the morning!
Notes
This Rice Krispie breakfast bars will keep in the fridge for 5 to 10 days. Alternatively, you can wrap them in greaseproof paper and store them in a container in the freezer. Just remember that you'll need to take them out about 10 to 15 minutes before you want to eat them... for your teeth's sake!
Nutrition
Calories: 108kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 75mgPotassium: 71mgFiber: 1gSugar: 13gVitamin A: 936IUVitamin C: 8mgCalcium: 3mgIron: 4mg
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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