Magic Wand Bars



  • 4 cups (950 mL) toasted rice cereal
  • 2 cups (500 mL) broken pretzel pieces
  • 2 cups (500 mL) Ocean Spray® Craisins® Original Dried Cranberries
  • 1½ cups (375 mL) semi-sweet chocolate chips
  • 1 cup (250 mL) sugar
  • 1 cup (250 mL) white corn syrup
  • 1 cup (250 mL) peanut butter
  • Decorator sprinkles


Spray a 13x9-inch (33 x 23 cm) baking pan with cooking spray. (Or for even easier cutting, line with double thickness of aluminium foil, allowing extra to extend over edges and then spray with cooking spray.)

In a large bowl, combine cereal, pretzels, dried cranberries and chocolate chips.

In a 2-quart (1,89 L) saucepan, heat sugar and corn syrup over medium heat until sugar is dissolved; reduce heat to low. Stir in peanut butter just until smooth. Allow to cool for 5 minutes, then pour over cereal mixture, stirring until all pieces are coated. Spread in pan, pressing with wet fingers until even. Sprinkle with decorator sprinkles. Let cool at least 1 hour or until bars are firm.

If using aluminium foil, lift bars from pan using foil handles; remove foil. Place on cutting board. With long, sharp knife, cut bars crosswise into 12 strips. Cut lengthwise through centre.

Makes 24 bars.Variation: For Caramel Magic Wand Bars, omit the sugar, corn syrup and peanut butter. Instead, in medium microwaveable bowl, heat I package (315g) caramel bits and 2 tablespoons (30 mL) for milk for 2 minutes, stirring every 30 seconds, or until completely melted and mixture is well blended. Pour over cereal and continue as directed above.


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