DIY Snack Bars

Chewy and filling, our homemade recipes are perfectly convenient for those on-the-go. Treat yourself to a nutritional snack with less sugar and artificial sweeteners than storebought alternatives. After one bite, you'll forget your grocery's snack bar aisle even exists. 

What combination is more heavenly than chocolate and peanut butter? Absolutely nothing! These homemade bars unite the two to make a tasty after-school treat. 

This flavorful snack bar is loaded with cashew butter, roasted pistachios, dried apples, and dried cranberries.

When you're on the run, battle hunger pangs with an easy-to-make and satisfying snack.

With tasty tones of the tropics, this staff-favorite snack bar makes for the perfect grab-and-go snack.

Quick and easy to prepare, these treats make excellent after-school snacks.

This versatile recipe can be doubled for a large crowd. A large bowl can hold a double batch of the dough, and the hearty mix will perform just fine. Bake bars on the same (middle) rack in the oven. The bars can be a little crumbly, so wrap them individually and pack with plenty of padding to transport or ship overnight.

These bars are a perfectly portable snack you can prep on Sunday and enjoy throughout the week. Wrap leftovers tightly in plastic wrap, and store in the fridge. The bars will continue to firm up as they chill.

These bars fit snugly into snack-size zip-top plastic bags but also divide easily into squares. Store in an airtight container up to three days.

Stir 1 tablespoon espresso powder into melted butter before adding marshmallows. Add 1 cup toffee bits and cereal; toss well to combine. Press into prepared pan.

Char marshmallows under broiler for 2 minutes before melting. Stir ½ cup graham cracker crumbs and ½ cup semisweet chocolate minichips into melted marshmallows before adding cereal; toss well to combine. Press cereal mixture into prepared pan.

Press cereal mixture into pan. Microwave 1 cup chocolate chips for 1 minute, stirring every 20 seconds. Spread over cereal mixture. Microwave ½ cup butterscotch chips and 2 teaspoons fat-free milk 30 seconds; stir once. Dollop butterscotch mixture over chocolate; swirl with a knife. Chill.

Before adding marshmallows, cook melted butter 3 minutes or until browned. Add ¼ teaspoon kosher salt and ¼ teaspoon vanilla extract to melted marshmallows; stir well. Add cereal; toss well to combine. Press into prepared pan; sprinkle evenly with ½ cup chopped toasted pecans.

Stir 2/3 cup candy corn, ½ cup M&M's, and cereal into melted marshmallows. Press into prepared pan.

Stir ¼ cup unsweetened cocoa into melted marshmallows; cook 3 minutes. Add cereal; toss well to combine. Press cereal mixture into prepared pan. Heat 4 ounces chopped bittersweet chocolate in microwave at HIGH 45 seconds or until melted, stirring every 15 seconds; drizzle over cereal mixture. Chill 10 minutes before slicing.

Stir 1 tablespoon grated lemon rind into melted marshmallows before adding cereal. Press cereal mixture into prepared pan. Heat 4 ounces chopped premium white chocolate in microwave at HIGH 1½ minutes or until melted, stirring every 20 seconds; drizzle over cereal mixture. Refrigerate for 15 minutes before slicing.

Stir 1 cup finely chopped dried cherries and ¼ teaspoon vanilla extract into melted marshmallow mixture. Add cereal, and toss well to combine. Press cereal mixture into the prepared pan. Sprinkle mixture evenly with 1/3 cup semisweet chocolate minichips.

Stir 3 tablespoons maple syrup and 4 cooked, drained, chopped applewood-smoked bacon slices into melted marshmallows. Add cereal, and toss well to combine. Press mixture into prepared pan.

Featuring pretzels, marshmallows, peanut butter, almonds, and even a little hint of chocolate, is there any snack attack this bar can't beat?

Satisfy the whole family's chocolate cravings with these delicous fudgy oatmeal bars.

These bars are sweet, salty, and nutty—the perfect craving buster. Pine nuts can be expensive; pecans are a less pricey but equally delicious alternative.

Marcona almonds are blanched and roasted—you won't need to toast them. You can also substitute regular whole almonds. For the best texture, use whole pitted dates, not chopped; you need the sticky texture of the whole fruit.

These are a go-anywhere, do-anything snack, plus they're simple to make!