Quick-Fixing Cookies Favorite After-School Snacks

These almost-instant cookies are in response to a busy mother’s request. The mother of a primary school student and a preschooler, this woman also cares for an aging parent and volunteers in the school and community.

Like many of us, her calendar is full, but she still wants to provide special moments for sharing when her son arrives home from school and occasional treats for his class and his lunches. With no sticky frostings or delicate decorations, these quick-to-fix cookies are sturdy enough for toting and yummy enough to become favorite after-school treats.

Microwave Double Peanut Bars

1/2-cup brown sugar

1/2-cup light corn syrup or honey

1/2-cup creamy peanut butter

6 shredded wheat biscuits, coarsely crushed

3/4-cup raisins

1/2-cup chopped peanuts

Blend sugar, corn syrup and peanut butter in a 2-quart microwave-safe bowl. Microwave on HIGH (100 percent) power for 1 to 1-1/2 minutes until bubbly. Stir until smooth.

Quickly stir in cereal, raisins and nuts. Press evenly into greased 8- or 9-inch square baking pan. Cool. Cut into bars.

Yield: 2 dozen.

Calico Cream Bars

1/3-cup margarine

1-1/4 cups graham cracker crumbs

1/2-cup wheat germ

2/3-cup coarsely chopped nuts

14-ounce can sweetened condensed milk

1/4-cup shredded coconut

1/2-cup coarsely chopped candy coated chocolate candies (M&M’s)

Place margarine in a 13- by 9-inch baking pan; place in oven at 350 degrees for 5 minutes or until margarine is melted.

Meanwhile, combine cracker crumbs and wheat germ; mix well. Reserve 1/2-cup crumb mixture. Combine remaining 1-1/4 cups crumb mixture and 1/3-cup of the nuts with margarine in the baking pan with the melted margarine; mix well. Lightly press mixture evenly onto bottom of baking pan; drizzle half of the milk evenly over crumb base to within 1/2-inch of edge.

Combine reserved 1/2-cup crumb mixture, remaining 1/3-cup nuts and coconut; sprinkle half of this crumb mixture evenly over milk. Repeat layering with remaining milk and crumb mixture.

Sprinkle candies evenly over top and press in lightly. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool thoroughly; cut into bars.

Yield: 1-1/2 to 2 dozen bars.

Almond Granola Bars

These are similar to purchased granola breakfast bars.

4 cups quick or old-fashioned rolled oats, uncooked

1 cup slivered almonds or ground nuts

1/2-teaspoon salt

1 cup brown sugar

2/3-cup butter or margarine, melted

1/3-cup light corn syrup or honey

Combine oats, nuts and salt; mix well. Combine brown sugar, margarine and corn syrup in a microwave-safe measure or bowl. Microwave on HIGH (100 percent) power to melt. Stir, then pour over dry ingredients and mix well.

Press into well greased 15-1/2 by 10-1/2-inch jelly roll pan. Bake in preheated oven at 450 degrees for 8 to 10 minutes or until mixture is brown and bubbly. Cool and cut into bars. Serve for breakfast, packed lunches or snacks.

Yield: 3 to 4 dozen bars.

No-Bake Oat Treats

1 cup peanut butter

1 cup powdered sugar

1/2-cup milk

1 teaspoon vanilla

2 cups quick or old-fashioned rolled oats, uncooked

2 cups (any combination of) raisins, mixed diced dried fruit, miniature marshmallows, coconut, chopped peanuts, semisweet chocolate or peanut butter pieces, or mini candy-coated chocolate pieces

Mix together first four ingredients. Stir in oats and remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. Cover and store at room temperature.

Yield: About 4 dozen.

Fruit ‘N Honey Bars

3 envelopes unflavored gelatin

1 cup apple juice

1/4-cup honey

2 cups finely chopped mixed dried fruit

2 cups granola

1/2-cup flaked coconut

1/2-cup raisins

In medium saucepan, sprinkle gelatin over juice; let stand 1 minute to soften. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in honey, then remaining ingredients. Turn into 8- or 9-inch square baking pan; chill until firm. Cut into bars before serving.

Yield: About 2 dozen bars.

MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified home economist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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