KELLOGG'S* RICE KRISPIES* Chewy Raspberry Streusel Bars

KELLOGG'S* RICE KRISPIES* Chewy Raspberry Streusel Bars

1

"Red raspberry filling is layered on a chewy, crispy crust then sprinkled with topping mixture for an easy but elegant dessert."
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Ingredients

2 h servings 119 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In large mixing bowl, combine KELLOGG'S* RICE KRISPIES* cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.
  2. Bake at 350 degrees F (180 degrees C) about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars.
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Footnotes

  • Food Processor Method:
  • Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.
  • Notes:
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Reviews

1

This receipe as amazing. I changed the sugar to splenda, the pie filling to a sugar reduced one and used honey instead of cornsryup. My family loved them and had no idea they were diabetic fri...