Homemade Cereal Bars

READY IN: 1hr 10mins
SERVES: 16-24




  • Preheat oven to 350.
  • 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.