Honey Cereal Bars Recipes

CRISPY HONEY NUT GRANOLA BARS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
• Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
• In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
• Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
• Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
• Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

HONEY NUT CEREAL BAR

Steps:

• Line an 8-inch square baking pan with 2 pieces of parchment paper.
• Combine butter, sugar, honey, salt, and cinnamon in a medium saucepan. Bring to a boil, stirring constantly. Continue to boil for 1 to 2 minutes, then immediately remove from heat.
• Stir in cereal and almonds. Pour into lined pan, pressing down with a rubber spatula. Let cool completely (about 30 minutes), and cut into 16 squares.

OATY CEREAL BARS

Steps:

• Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

HONEY CEREAL BARS

Steps:

• In a large saucepan over medium heat, bring honey and peanut butter to a boil. Remove from the heat; stir in vanilla and cereal. , Press into an ungreased 9-in. square pan. Spread chocolate over bars. Chill until firm.

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.

CHEERIOS CEREAL BARS

Steps:

• In a dutch oven melt the butter on medium heat then add in the marshmallows and mix until completely melted.
• Mix in the Cheerios until completely coated.
• Press the mixture into a 9x13 inch pan and let cool completely before serving.

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.

PEANUT BUTTER AND HONEY CEREAL BARS

Steps:

• In a large glass (or other microwave-safe) bowl, microwave the peanut butter and honey. Start with 30 seconds, check to make sure it isn't already bubbling like crazy, and then go for another 15-30 seconds. Basically, you want it heated through so it is lightly bubbling. Stir to blend the peanut butter and honey.
• Add cereal to the peanut butter and honey mixture. Stir well to coat the cereal, but don't be so aggressive in your stirring that you obliterate the cereal.
• Pick whatever vessel suits your fancy (I love my mini loaf pan, as you may be realizing now from other recipes and photos). Line your vessel of choice with parchment paper or spray with unflavored cooking spray to prevent later sticking disasters. Press the cereal down to encourage it to hold its shape when you later remove it from the mold. If it looks too thin, consider a smaller vessel (like a muffin tin), doubling the recipe, or other creative approaches to squish the mixture into one side of your vessel of choice. Pop the vessel into the fridge for a while (at least 30 min - 1 hour, if possible) to allow the cereal bars time to firm up. Alternatively, forget this approach and eat it from the mixing bowl. It doesn't have to be in a bar shape to taste delicious.
• Assuming you didn't eat everything immediately straight from the bowl like I often do, remove the bars from the fridge after they have firmed up, when you are ready to enjoy them. If you used a larger vessel, cut them into pieces, spraying the knife if things stick. Serve. These last well in the fridge for several days.

GLUTEN-FREE CHEERIOS™ HONEY-PEANUT CEREAL BARS

Steps:

• Butter 9-inch square pan. In 3-quart saucepan, heat sugar and honey just to boiling over medium heat, stirring occasionally. Remove from heat.
• Stir in peanut butter until smooth. Stir in cereal and peanuts until evenly coated.
• Press evenly in pan, using buttered back of spoon. Cool 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered.