Cereal Bar Recipes

Steps:

• Grease a 9 x 13 inch pan.
• In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
• Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.

Steps:

• Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

Steps:

• Set aside 1/4 cup of white chocolate chips
• Place 3 cups Cheerios in a large mixing bowl.
• Add peanut butter and honey to a medium sized mixing bowl.
• Microwave peanut butter/honey mixture in 20 second intervals until melted, stirring between each session.
• Add strawberries, remaining white chocolate chips and melted peanut butter/honey mixture to bowl with Cheerios. Mix thoroughly.
• Place mixture in a lined 8x8 baking dish.
• Firmly press mixture into the dish u sing a piece of parchment paper to keep your hands clean.
• Melt 1/4 cup of white chocolate chips in microwave in 20 second intervals, stirring between each session.
• Drizzle melted white chocolate over cereal bars using a spoon.
• Chill for at least 1 hour in fridge before cutting and serving.

Steps:

• Boil the margarine, corn syrup, and sugar.
• Add peanut butter, then mix with cereal.
• Pat the mixture into a standard size baking pan using buttered hands (if necesssary).
• Melt the chocolate and butterscotch chips and pour over top.

Steps:

• Preheat oven to 350.
• FILLING:.
• Heat fruit in a saucepan over med-low heat, stirring occasionally.
• Cook until the fruit begins to cook down and thicken, about 15 minutes.
• If the fruit is to chancy, put in a blender to puree for a few pluses then put back into the pan.
• Whisk in cornstarch and cook 5 more minutes.
• Taste fruit and if it is too sour add 1 teaspoon of sugar until it is to taste.
• Put fruit into a heat safe bowl and into the fridge until cool. About 20-30 minutes.
• You can make the fruit up to 2 days prior to using.
• CRUST:.
• Cream butter, sugar, vanilla and applesauce
• Add to flour and mix throughly.
• Place dough onto plastic wrap and form into a brick. Cut in half and wrap each in plastic wrap and chill in fridge for 20-30 minutes.
• Roll out half of the dough and transfer onto a parchment paper lined cookie sheet. To make it eaiser on myself, I rolled the dough out between 2 peices of parchment paper.
• Spread fruit onto dough.
• Roll out 2nd half and place on top. Press down the sides to seal them. Use an egg wash if you want to help keep sides sealed.
• Trim the edges if you want it pretty. :).
• Bake for 25-35 minutes or until lightly browned.
• Take out of pan and cool completely on cooling rack.
• Cut bars into desired size.
• Store in an airtight container for up to 3 days. Use parchment paper between layers.
• Freeze remaining bars in freezer safe container or bag. Let thaw overnight in fridge.