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Carla Hall Snack Recipes

Snack Attack: Carla Hall's Kid-Friendly Comfort Food

Our tasty Snack Attack series continues with celebrity chefs sharing their favorite after-school snacks that won't spoil kids' dinner appetites. Today's trio of recipes comes from Carla Hall, one of the cohosts of ABC's The Chew and a former Top Chef contestant. Most recently, Hall partnered with Country Crock to help inspire families everywhere to get creative in the kitchen. Her "cook with love" philosophy is all about bringing creative and nutritious solutions into the family kitchen.

Keep reading for three of Carla's satisfying snacks for kids!

On-the-Go Bars

Cereal Bars


1/3 cup Country Crock Spread
1 bag (10 oz.) marshmallows
1/2 tsp. ground cinnamon
6 cups toasted O-shaped whole grain oat cereal
1 bag (7 oz.) dried mixed fruit bits


  1. Line 13-by-9-inch baking pan with aluminum foil, then spray with no-stick cooking spray; set aside.
  2. Melt Country Crock Spread, marshmallows, and cinnamon over medium heat in 4-quart saucepan, stirring occasionally, until marshmallows are completely melted, about 4 minutes.
  3. Quickly stir in cereal and fruit.
  4. Evenly spread cereal mixture into prepared pan with spatula sprayed with no-stick cooking spray; cool 30 minutes. To serve, cut into 24 bars.


Calories per serving

Banana and Peanut Butter Muffins

Banana Peanut Butter Muffins


2 1/3 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup Country Crock Spread
1/4 cup creamy peanut butter
1/2 cup sugar
2 large eggs
1 cup milk
2 ripe bananas, mashed


  1. Preheat oven to 400°F.
  2. Grease two 12-cup muffin pans or line with paper cupcake liners; set aside.
  3. Combine flour, baking powder, baking soda, and salt in medium bowl; set aside.
  4. Beat Country Crock Spread with the peanut butter in large bowl with electric mixer until smooth. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk combined with bananas with mixer on low speed until blended.
  5. Evenly spoon batter into prepared pans to make 18 muffins, then carefully fill empty cups with water.
  6. Bake 20 minutes or until toothpick inserted in centers comes out clean.
  7. Cool 10 minutes on wire rack; remove from pans and cool completely.
  8. Try adding 1/3 cup mini chocolate chips or chopped walnuts for a simple twist.


Calories per serving

Warm Peach Granola Crisp

Peach Granola Crisp


6 peaches, sliced
2 tbsp. Shedd's Spread Country Crock Spread, melted

3/4 cup old fashioned oats
1/4 cup slivered almonds
1/2 tsp. ground ginger
1/4 tsp. salt
2 tbsp. Shedd's Spread Country Crock Spread, melted
1/4 cup maple syrup
1/2 tsp. vanilla extract


  1. Preheat oven to 350°F.
  2. In a large bowl, toss sliced peaches with 2 tablespoons melted Shedd's Spread Country Crock Spread. Divide the peaches between 6 ramekins. Set aside.
  3. In a medium bowl, combine all dry ingredients. In a small bowl, combine melted Shedd's Spread Country Crock Spread, maple syrup, and vanilla. Pour wet into dry. Stir until combined. Top each ramekin with 2 tablespoons of granola.
  4. Bake for 25 to 30 minutes, and top with a dollop of Greek yogurt and a drizzle of honey if desired!


Calories per serving
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