Hot summer months beg for easy and delicious treats for your family that don’t need turning on a hot oven for. No-bake cookies are a perfect solution for giving kids a quick treat, or a perfect dessert for a block party or get together on the deck. To make no bake cookies even easier, use Reynolds® parchment paper—it prevents a sticky mess in your pan, and gives you a great decorating surface at the same time. Once your cookies are decorated, just store them between some extra layers of parchment, making it easy for hungry fingers to get their sticky goodies. And just toss out the messy parchment paper used for decorating making kitchen clean up super easy, allowing you to spend quality time with your family.
No Bake Blueberry Cookie Bars
Prep Time: 15 minutes Cook Time: 5-10 minutes, plus 1 hour set time Makes: Roughly 25 bars
Ingredients:
3 cups healthy dried berry cereal
3/4 cup light corn syrup
3/4 cup almond butter
1/2 cup of white chocolate chips
1/4 cup sugar
3 tablespoons butter
1/4 cup dried blueberries
1/4 cup sliced almonds
1/2 teaspoon of almond extract
Drizzle
1 square (2 ounces) vanilla almond bark
1/2 teaspoon Canola oil
Directions:
LINE an 8×8 pan with Reynolds parchment paper.
*Kitchen tip: Cut down in each corner of the parchment while nestling it into the pan and overlap the corner flaps to allow the parchment to fit the pan easier.
PREP the cereal. Pour the cereal in a sealable plastic bag. Seal the bag. Use a rolling pin to roll over the cereal, crushing it to a fine, crumbly texture. Add cereal to a bowl and combine it with the dried blueberries and sliced almonds. Place near the stove.
COOK the corn syrup over medium low heat in a large saucepan until beginning to thin. Add the butter and almond butter. Simmer gently until melted and combined. Add the sugar and almond extract and heat a little more until just combined and sugar is dissolved. Turn off the heat. Quickly stir the cereal mixture until all combined and the corn syrup is well distributed. Add the white chocolate chips last and mix in quickly.
PRESS the cereal mix into the parchment lined baking pan. Use a spatula or your fingers to press the cereal into a flat, compressed layer.
SET for one hour at room temperature. Bar cookies will set up as they cool.
PULL the parchment paper up from the overhang easily pulling out the bar cookies. Place parchment paper with the cookies on a cutting board and flatten Parchment paper around the bar cookies.
*Kitchen tip: Use the parchment paper as a way to drizzle the bar cookies with the vanilla bark without making a mess on your cutting board.
MELT the square of vanilla almond bark with the Canola oil in a microwave for 1-2 minutes. Use the tines of a fork to drizzle the cookies liberally with the melted vanilla almond bark.
SET the drizzle for 10 minutes.
CUT the cookies in 1″ x 2″ squares.
STORE the cookies in an airtight container between layers of parchment paper so they don’t stick together.
TOSS the messy parchment paper, wipe your cutting board, store your baking pan and go play outside to enjoy some summer!
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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