Monday, September 17, 2012

Cereal Bars


  • 1 cup butter, softened
  • 2 cups oats, ground
  • 2 cups flour (I used whole wheat because its what I had)
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened applesauce

  • 1 1/2 cups fruit of choice (Frozen or Fresh)
  • 1 1/4 tablespoon cornstarch
  • Sugar to taste

  • 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.  :)  Im a mommy with 2 kids under 4 so I dont do pretty, Im just happy to bake.
  • 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

***You can also use a muffin tin instead of cookie sheet.  Make balls and press into the tins.  Make sure to use non-stick spray or cupcake papers.  Use 1 tablespoon of filling for each.

No comments:

Post a Comment