These No-Bake Rice Krispies Granola Bars made with Rice Krispies, oats, coconut, honey and chocolate chips are a perfect bite for breakfast on the go as you’re heading out to work or have one a mid-morning snack! The kids love them because they’re delicious and mom and dads love them because they’re easy and no bake.

Early instances
Apicius, De re culinaria, an early on collection of recipes.

The earliest known published recipes date to 1730 BC and were noted on cuneiform pills found in Mesopotamia.

Other early prepared recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are works in ancient Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it has been missing; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus says a great many other cookbooks, them all lost.

Roman recipes are identified beginning in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes P re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only total surviving cook book from the classical world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.

The initial menu in Persian days from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar period are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe guide called Forme of Cury in 1390, and around the same time frame, yet another book was published titled Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the noble lessons was prepared and served in Britain at that time. The luxurious taste of the aristocracy in the Early Contemporary Time produced with it the start of so what can be called the current formula book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Several manuscripts provide excellent information and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.