Homemadecerealbars 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:

• 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.

Steps:

• Lightly grease 13 x 9-inch pan.
• In large saucepan, combine corn syrup and sugar.
• Bring to a boil, stirring constantly.
• Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
• Add cereal; mix well.
• Immediately press into greased pan.
• In medium saucepan over low heat, melt chocolate chips, stirring constantly.
• Spread evenly over bars.
• Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.