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Have Snacks, Will Travel

Zacharia, Joy E

Keep passengers happy on the road with these easy-to-make munchies.

Are we there yet?" How often have you heard that road-trip query? Probably more times than you care to count. Holidays often mean travel, and dealing with car crankiness can be a daunting task for even the most patient among us.

To please kids and grown-ups alike, take along these nonmessy homemade treats. They're just right for folks en route. JOY E. ZACHARIA

WALNUT-DATE BARS

MAKES 16 SQUARES

PREP: 20 MIN., BAKE: 35 MIN., STAND: 30 MIN.

Wrap these chewy treats in plastic wrap, and place them in a zip-top plastic bag; freeze up to three months, if desired.

1 (18.25-ounce) package yellow cake mix

2/3 cup firmly packed brown sugar

2 large eggs

¾ cup butter or margarine, melted

2 cups chopped dates, divided

2 cups chopped walnuts or pecans, divided

COMBINE cake mix and brown sugar in a mixing bowl. Add eggs and melted butter, beating at medium speed with an electric mixer until blended (batter will be stiff). Spoon half of batter into a lightly greased 13- x 9-inch pan; sprinkle with 1 cup each of dates and walnuts.

STIR remaining 1 cup each of dates and walnuts into remaining batter; spread over mixture in pan.

BAKE at 350° for 30 to 35 minutes or until golden. Run a knife around edge of pan to loosen sides. Let stand 30 minutes before cutting. Cut into squares, and store bars in an airtight container. PAT ASAY

PHOENIX, ARIZONA

CRISPY PEANUT BUTTER-CHOCOLATE TREATS

MAKES 16 SQUARES

PREP: 15 MIN., COOK: 5 MIN.

This recipe got our Test Kitchens' highest flavor rating.

1 ½ cups sugar

1 ½ cups light corn syrup

1 ½ cups chunky peanut butter

6 cups crisp rice cereal

1 (12-ounce) package semisweet chocolate morsels

COOK first 3 ingredients in a large saucepan over medium-low heat, stirring constantly, until blended and mixture begins to bubble. Remove from heat.

COMBINE 6 cups cereal and chocolate morsels in a large bowl. Stir in hot peanut butter mixture until combined. Spread mixture into a plastic wrap-lined 13- x 9-inch pan. Cool completely; cut into squares.

SPICY NUT POPCORN

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 5 MIN.

3 tablespoons butter or margarine

1 cup pine nuts or pecans

¾ cup slivered almonds

1 teaspoon chili powder

½ teaspoon salt

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

¼ teaspoon ground cloves

¼ teaspoon pepper

1 (3-ounce) bag low-fat popcorn, popped

MELT butter in a large skillet over medium heat; add pine nuts and next 7 ingredients, and saute 3 to 4 minutes. Pour warm mixture over popcorn, tossing to coat. SPRING DE LEON

LISLE, ILLINOIS

NOTE: For testing purposes only, we used Orville Redenbacher's Smart Pop Gourmet Popping Corn.

PAT ASAY

PHOENIX, ARIZONA

SPRING DE LEON

LISLE, ILLINOIS

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