Kids will love this sweet and savoury treat

Stanstead Journal - - FORUM -

(NC) Back to school for the kids means back to snack mak­ing for you. By ded­i­cat­ing the time on a week­end to whip up a batch of these cho­co­late pret­zel bars will mean one less thing you have to worry about dur­ing the week. Whether you're look­ing for snacks to pack in your daugh­ter's lunch­box, or find­ing the per­fect rem­edy to fill your ac­tive son's tummy af­ter school, these bars, com­pli­ments of the Cana­dian mag­a­zine, Chate­laine, are the per­fect fit. Cho­co­late Pret­zel Bars Prepa­ra­tion time: 10 min. To­tal time: 20 min. Serv­ings: 18 bars


1 1/4 cups Great Value quick oats 1/4 cup un­salted but­ter 1/4 cup creamed honey 1/4 cup packed brown sugar 3/4 cup puffed-rice ce­real 3/4 cup chopped Great Value pret­zel

sticks 2 tbsp flax seeds 1/3 cup semi-sweet cho­co­late chips


1. Heat a large non-stick fry­ing pan over medium-high. Add quick oats, stir­ring of­ten, un­til browned, 4 to 5 min­utes. Set aside. 2. Stir un­salted but­ter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stir­ring un­til sugar dis­solves. Re­move from heat and stir in oats, puffed-rice ce­real, chopped pret­zels and flax seeds un­til com­bined. 3. Scrape into a greased 8” x 8” bak­ing dish. Smooth top, then sprin­kle with cho­co­late chips. Re­frig­er­ate un­til firm, about 30 min. Cut into bars. Let stand at room tem­per­a­ture 5 min­utes be­fore serv­ing. Keep well-re­frig­er­ated in a re-seal­able plas­tic bag for up to one week. Ad­di­tional back-to-school snack recipes can be found at www.wal­

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