Homemade Cereal Bars
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
-
Crust
- 236.59 ml butter, softened
- 473.18 ml oats, ground
- 473.18 ml flour (I used whole wheat because its what I had)
- 236.59 ml brown sugar
- 4.92 ml vanilla
- 118.29 ml unsweetened applesauce
-
Filling
- 354.88 ml fruit, of choice (Frozen or Fresh)
- 18.48 ml cornstarch
- 9.85 ml sugar
directions
- 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.
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