Homemade Cereal Bars Food

BREAKFAST BAR

Steps:

• Grease and line a 20cm square cake tin with baking parchment.
• Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.
• Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.
• Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.
• Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days - if they last that long!

HEALTHY HOMEMADE GRANOLA BARS

Steps:

• Mix cereal, oats, fruit, nuts, and coconut in a large bowl.
• Heat honey over medium heat, stirring occasionally, until bubbly. Stir in peanut butter and flax meal mixture. Heat, stirring, until well-mixed and melty. Add more water if necessary. Consistency should be liquidy.
• Pour wet mixture into dry ingredients and quickly stir to mix with a rubber spatula. When well-incorporated and slightly cooled, add carob.
• Press into a 13 x 9 inch pan. Press hard. Refrigerate a few hours or overnight. Cut into bars.

HOMEMADE CEREAL 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.

WHOLE-WHEAT CEREAL BARS

Steps:

• Preheat oven to 325° F. Line a quarter sheet pan (9 x 13 inches) with parchment paper and set aside.
• In a large ziplock bag, combine the cereal, nuts, spice, and salt. Crush with a meat tenderizer or your fist until the cereal is broken up into pieces. Pour into a large bowl.
• Melt the butter and honey together and stir into the cereal mixture until well combined. Spread onto the baking sheet in one even layer and bake until it just starts to turn golden brown, 20 - 22 minutes.
• Let cool completely then break into chunks and store in an airtight container for up to one week.

3-INGREDIENT CEREAL BARS

Steps:

• Line an 8x8-inch baking sheet with parchment paper, leaving a 2-inch overhang on two sides (which will make it easy to lift the bars out when it's time to slice them).
• Add the peanut butter and honey to a large heat-safe bowl. Warm in the microwave for 15-30 seconds, or until easy to stir. (This may not be necessary if you keep your peanut butter and honey at room temperature.) Stir together to combine.
• Add the cereal and vanilla, if using, to the bowl. Stir gently, but thoroughly, using a wooden spoon or spatula. It may take a minute or two to get the mixture evenly coated.
• Press mixture into the prepared baking pan, gently pressing evenly and into the corners.
• Chill for at least 20 minutes. Remove from the fridge, lift out using the parchment paper, and slice on a cutting board.
• Wrap each bar in plastic wrap (optional) and store in an airtight container in the fridge. Serve cold.

YOGURT CEREAL BARS

Steps:

• Preheat oven to 350.
• Combine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.
• Cut in butter until coarse crumbs form.
• Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.
• Mix yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
• Bake for 30 minutes or until golden brown; cut into bars when cooled.

HEALTHY 3 INGREDIENT NO BAKE CEREAL BARS

Steps:

• Line a baking tray with baking paper and set aside.
• In a large mixing bowl, add your dry cereal and set aside.
• Stovetop or in the microwave, melt your nut butter with your sticky sweetener and then pour the mixture into the crispy rice cereal and mix well.
• Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.

HOMEMADE CEREAL BARS

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
• Remove from heat. Add cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
• Cut into 2-inch squares. Can be stored in airtight container for 1 days or freezer for 3 weeks.

HONEY OAT CEREAL BARS

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray.
• Combine the oat cereal and marshmallows in a large bowl.
• Combine the butter, brown sugar, honey and salt in a large saucepan and bring to a simmer. Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat completely.
• Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and set, about 1 hour, before cutting into squares.

NO-BAKE CEREAL BARS

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.

CEREAL BARS

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.