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Easy Snack Recipes

My easy snack recipes are a fun way to make something with your kids; tasty too.

Healthy granola bars and hot dog muffins are kids favorites; you will find them below.

Easy Snack Recipes

Easy Snack Recipes

My homemade snacks do not include all of the additives and preservatives that are added to commercial products and they are easy to make.

So grab a cup of coffee and feel free to browse through my homemade snack recipes.


1 lb white chocolate bark
6 cups rice cereal squares, (Crispex or Rice Chex)
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups cashews
6 oz M&M's or peanut butter cups

Melt the white chocolate over low heat and stir until it is all melted. Add the remaining ingredients together in a very large bowl. Pour the chocolate over the cereal and mix well. Line your counter with wax paper and turn it over to dry for 30 minutes. It's addicting.

Kids LOVE Corn Dog Muffins


6 cups Rice Krispies
1/2 tsp pure vanilla extract
1/2 cup dark brown sugar
1 stick homemade unsalted butter
1/4 cup heavy cream
light corn syrup
10 oz bag of mini marshmallows

Butter a 8x8 pan.

Place the Rice Krispies in a large bowl.

SLOWLY melt the butter, brown sugar, heavy cream and corn syrup.  Add the marshmallows and vanilla. Cook this for one minute, and remove from the heat.  Pour over the rice krispies and mix well.

Place mixture into buttered dish.  Spray your hands with vegetable oil and press into the pan.   Recipe adapted from Jamie Deen.


9 cups Chex cereal (any kind will work)
1 cup chocolate chips, melted
1/2 cup smooth homemade peanut butter
1/4 cup homemade unsalted butter, melted
1 tsp pure vanilla extract
1-1/2 cups powdered sugar, sifted

Microwave the butter, chocolate chips and peanut butter in the microwave on high for 1 minute. Stir and microwave for another 30 seconds. Add the vanilla and stir.

Measure the Chex cereal in a large bowl. Pour the warm chocolate mixture over the cereal and stir until evenly coated. Place in a 2 gallon resealable bag, (it is very easy if you use a clean trash bag) and add the powdered sugar; shake. Spread on waxed paper to cool. Store in resealable bags.

Other than an easy snack recipe, this also makes a wonderful breakfast.  There is nothing better to me than homemade granola.  I love yogurt and to top this with granola and fresh fruit; it's my breakfast of choice in the summer.  Recipe courtesy from the Los Angeles Times.


3 cups old fashioned rolled oats
1/4 cup plus 2 TBS wheat bran
1 cup pecan halves
1 cup slivered almonds
1-1/2 cups unsweetened flaked coconut
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup dark brown sugar
2/3 cup maple syrup or honey
1/2 cup canola or vegetable oil
dried fruit, cacao nibs or chocolate chips, if desired

PREHEAT oven to 350 degrees.

In a large bowl, toss the oats, wheat bran, pecans, almonds and coconut together.  Stir in the salt, cinnamon, nutmeg and brown sugar.  Pour over the maple syrup and oil, mixing well to combine.

Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes.

Cool and then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using.  This makes 2 quarts of granola. Store in a sealed airtight container in a cool, dry place up to 2 weeks.

4 cups plain or vanilla yogurt
4 cups granola
4 cups sliced fruit and berries

Spoon 2 to 3 tablespoons of yogurt into each of the 8 parfait, champagne or similar glasses.  Top each with 2 to 3 tablespoons of granola, then 2 to 3 tablespoons of fruit.  Repeat until the glasses are full.

Note:  If you use sweetened shredded coconut, decrease the brown sugar slightly to account for the sweetness of the coconut and the coconut will brown more quickly in the oven.

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Cold Appetizer Recipes

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