Chocolate Rice Snack Bars

Sorce	Baglady
Ingridients
Instructions	Combine sugar and corn syrup in 3-quart saucepan. Cook over medium heat until mixture boils and sugar dissolves; remove from heat. Stir in peanut butter and chocolate chips. Add cereal and sunflower kernels; stir until well coated. Press mixture evenly and firmly into buttered 13 x 9 x 2-inch pan using buttered spatula or waxed paper. Cut into 24 squares when cool.

Layered Apricot Snacking Bars

Sorce	marcmason
Ingridients
Instructions	Heat oven to 350°F. Set aside 1/3 cup white chips for glaze. Stir together apricots and water in small bowl; cover. Let stand 5 minutes; drain. Meanwhile, in large bowl, beat margarine, granulated sugar, brown sugar, egg and vanilla until well blended. Stir together 1 cup flour, baking soda and salt; gradually add to margarine mixture, beating until well blended. Stir in remaining 1 2/3 cups white chips; press mixture onto bottom of ungreased 8-inch square baking pan. Spread softened apricots over cookie base. Stir together wheat germ, remaining 2 tablespoons flour, honey and egg white until blended; crumble over apricots. Bake 30 minutes or until wheat germ is lightly browned. Cool completely in pan on wire rack. In small microwave-safe bowl, stir together reserved 1/3 cup white chips and shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds or until chips are melted when stirred. Using tines of fork, drizzle mixture over top; let stand until glaze is firm. Cut into bars.

Peanutty Chocolate Snack Squares

Sorce	aspthai
Ingridients
Instructions	Line bottom of 8-inch square baking pan with graham cracker squares, cutting to fit as necessary. In 2-quart saucepan, stir together sugar and corn syrup. Bring mixture to a boil; cook for 3 minutes. Remove from heat. Stir in chocolate chips, peanut butter and peanuts. Pour over cracker; spread carefully. Cover and refrigerate until firm. Cut into 2-inch squares. Store in refrigerator.

The Snack Stack

Sorce	Hotbot
Ingridients
Instructions	In small bowl stir together cream cheese and chives. Spread about 1 tablespoon cream cheese mixture over 1 slice cheese. Top with 1 bologna slice. Spread with about 1 tablespoon cream cheese mixture. Top with another cheese slice. Repeat layering using a total of 3 bologna slices and 4 cheese slices, ending with cheese. Repeat with remaining ingredients. Wrap each stack tightly in plastic food wrap. Refrigerate at least 1 hour. Trim edges of bologna even with cheese. Cut each stack into 16 squares.

Gingered-Peach Tea Snacks

Sorce	madmattTaptigin
Ingridients
Instructions	Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in tea and ginger. Place peaches evenly in 6 medium muffin cups sprayed lightly with cooking spray. Cover with gelatin mixture. Refrigerate 2 hours or until firm. Unmold onto dessert plates just before serving.

Juicy Snack Squares

Sorce	Ryan McAdams
Ingridients
Instructions	POUR 1 cup Juicy Juice into large bowl; sprinkle with gelatin. Pour remaining Juicy Juice into medium saucepan; bring just to a boil over medium-high heat. Pour into bowl with gelatin; stir until gelatin is completely dissolved. POUR into 8-inch-square baking dish. Gently stir in 1 1/2 cups sliced fruit; cool. Refrigerate for 2 to 3 hours or until set. Cut into cubes to serve. Top each serving with additional fruit and whipped cream.

Nutty-Figgy Pistachio Sports Snacks

Sorce	thienlong
Ingridients
Instructions	Remove 8 whole pistachios, halve them and set aside for garnishing. Finely chop 2 tablespoons of remaining pistachios in food processor, remove from container and set aside. Combine remaining pistachios, figs and orange peel in processor; process until mixture forms into ball, less than 1 minute. Shape into an 8-inch log, then roll in reserved chopped nuts. Chill until firm, then cut into 16 slices. Place halved pistachios in center of each.

Jigglin' Juicy Snacks

Sorce	RaisinGirl
Ingridients
Instructions	BRING JUICY JUICE to a boil in medium saucepan. Remove from heat. Stir in gelatin until completely dissolved. Pour into 13 x 9-inch baking dish. REFRIGERATE for 2 hours or until firm. Dip bottom of baking dish in warm water for about 10 seconds. Cut into decorative shapes using cookie cutters. Lift shapes from dish.

Oatmeal Squares Snacker-Jax

Sorce	BoaR
Ingridients
Instructions	Heat oven to 250°F. Line 2 cookie sheets with wax paper. In 13 x 9-inch baking pan, combine oatmeal cereal squares and peanuts. In small saucepan, melt margarine over medium heat. Stir in brown sugar, corn syrup, molasses and salt. Bring to a boil. Stir well. Boil 2 minutes without stirring. Remove from heat. Add vanilla and baking soda; mix well. Immediately pour over cereal mixture; stir with wooden spoon to evenly coat all pieces with syrup mixture. Bake 1 hour, stirring every 20 minutes. Transfer to prepared cookie sheets, spreading mixture into even layer. Cool completely. Break into bite-size pieces. Store tightly covered at room temperature.

Big League Snack Attack

Sorce	Kenshiluo_netBIGBOSSsharay
Ingridients
Instructions	Toss together the popcorn, pretzel sticks and peanuts in a large bowl. Melt the butter and stir in the seasonings. Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well. Spread the mixture in a large, shallow baking pan and put it in a preheated 250*F (120*C) oven to bake for 45 minutes. Stir with a wooden spoon every 10 minutes while it's baking