Serves: 24
Total Calories: 81
1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, baking powder, soda, salt and cinnamon. Set aside.
2. In medium mixing bowl, beat together egg whites, oil, brown sugar and vanilla. Stir in carrots, zucchini, apples and nuts. Add to cereal mixture, mixing until thoroughly combined. Spread in 13 x 9 x 2-inch baking pan coated with cooking spray.
3. Bake at 350°F about 20 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack. Sift powdered sugar over cookies. Cut into 3 x 1 1/2-inch bars. Store covered in refrigerator.
This Summer Bars recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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