Homemade Cereal Bars Recipes

Steps:

• In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars.

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients., Press into a 13x9-in. pan coated with cooking spray; cool completely. Cut into squares.

Steps:

• In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.

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.