OOOOOOh, That Looks Good

Hi all,

If you are looking for a tasty treat and don’t want to turn on the oven, fire up the microwave and make this cookie bar.  We used multi-grain  peanut butter oat cereal O’s, but You can probably use most any of the flavors.  Was a hit at our house, hope you like them Open-mouthed smile

Enjoy!    Raggedy-Anne_thumb1_thumb

No-Bake Oatmeal Chocolate Chip Cookie Bars

No-Bake Oatmeal Chocolate Chip Cookie Bars

These no-bake cereal bars are just as indulgent as a cookie and perfect for a snack.

by Betty Crocker Kitchens

Updated Jul 21, 2014


  • 4 cups Chocolate Cheerios™ cereal
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup creamy cookie butter or cookie spread
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1/2 cup miniature semisweet chocolate chips (if you use a different flavor cereal you might put in chips to compliment that taste)


  • Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.

  • In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.

  • Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.

  • For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Tips from the Betty Crocker Kitchens
  • Cookie butter is very much akin to peanut butter–similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.


180 Calories, 5g Total Fat, 1g Protein, 30g Total Carbohydrate, 20g Sugars

© 2022 ®/TM General Mills All Rights Reserved


Tasty Snack Bars

Hi all,

Hope you had a nice New Year celebration. Today I have combined two recipes to make a hearty oatmeal bar with a fruited cheesecake-like topping.  Last time we made the cranberry bars, so I wondered what that topping would be like on the base of my chocolate oat squares.  Big thumbs up from  my husband, who is a big fan of cranberries and oatmeal Smile  I took the sugar down in the base and they are very tasty with coffee, tea or hot chocolate!  Speaking of chocolate, you can mix 1/2 cup mini c chocolate chips into the oat mixture for the chocoholics in your life.

Cranberry Cheesecake Oatmeal Bars


1 package (8 oz) cream cheese, softened (used low-fat)

1 1/2 cups powdered sugar

1/2 cup butter, melted, cooled slightly

3 eggs (I
used egg substitute, eg. egg beaters)

2 cups fresh or frozen (thawed) cranberries


1/2 cup softened butter

1/2 cup packed brown sugar

1 egg or 3 tablespoons egg substitute

1 tsp vanilla

1 1/2 cups oatmeal

1 1/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup mini chocolate chips, optional

For base, cream butter and brown sugar until well mixed. Beat in egg and vanilla. Combine dry ingredients in separate bowl then add to wet ingredients, combining well. Press into 13 x 9 inch pan or baking dish. Beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over oatmeal base. Bake at 350 degrees for 30 minutes or until golden and center is set.   Cool completely.  Makes 24 squares. Refrigerate because of cheese Winking smile

Hope you like it as much as we do.

Enjoy!  Raggedy-Anne_thumb1