Chewy Apricot Chocolate Cereal Bars Recipes

HEALTHY CHEWY CEREAL BARS

Steps:

• Line a 9-inch square cake pan with parchment, leaving a 2-inch overhang on two opposite sides.
• In a large bowl, combine cereal, cranberries, pepitas and flax seeds.
• In a small saucepan over medium-low heat, combine nut butter, honey, cinnamon and kosher salt; cook just until completely smooth (do not bring to a simmer), 1-2 minutes. Off heat, stir in vanilla. Pour nut butter mixture over cereal and gently, but thoroughly, mix until cereal is completely coated.
• Transfer cereal mixture to prepared pan and press firmly into an even layer using flat bottom of a measuring cup, bowl or glass. Sprinkle with flaky sea salt, if using. Cover and chill at least one hour, or preferably 4 hours.
• Lift bar out of pan using parchment overhang. Slice into 10 even cereal bars.
• Store cereal bars between layers of parchment or waxed paper in an airtight container (or individually wrapped in plastic wrap) in the refrigerator.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

CHEWY APRICOT & CHOCOLATE CEREAL BARS

Steps:

• Combine the oats, rice krispies, chopped apricots and nuts (if using) in a mixing bowl.
• Put the butter and corn syrup in a small saucepan and heat gently. Add the chocolate and stir until melted. Stir the mixture into the dry ingredients until they are well coated.
• Press the mixture firmly into a shallow 11 x 7 lined pan. Place in refrigerator to cool. Cut into bars and keep refrigerated.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

CHEWY SHREDDIES CEREAL BARS

Steps:

• Grease an 8" square pan.
• Microwave corn syrup and peanut butter in large microwaveable bowl on HIGH for 1-1/2 minutes or until peanut butter is almost melted. Stir until well blended.
• Add remaining ingredients, mix well. Press into prepared pan.
• Refrigerate 1 hour or until firm.