Best Fresh Apple Cereal Bars Recipes

SOUR CREAM APPLE BARS

Steps:

• Heat oven to 350°F.
• Combine butter and brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
• Press two-thirds of crust mixture into bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes or until light golden brown.
• Combine all filling ingredients in bowl; mix well. Pour filling over hot, partially baked crust. Crumble remaining crust mixture over filling and press down lightly.
• Bake 50-55 minutes or until top is golden brown and center is set. Cool completely. Cut into bars. Store refrigerated.

FRESH APPLE BARS

Steps:

• 1. In a large bowl mix the oil and sugar with an electric mixer.
• 2. Add the eggs and mix.
• 3. Sift together the dry ingredients and add to the wet ingredients. Mix together.
• 4. Gently fold on the apples, vanilla and walnuts by hand.
• 5. Bake in a 9x13 pan that has been sprayed with Bakers Joy or grease and flour. Bake for 50 to 55 minutes at 325. The cake is done when a toothpick is inserted and comes out clean. Completely cool the cake before it is covered. You can cut into bars once it is cooled.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

APPLE BARS

Steps:

• Preheat oven to 350℉. Line a 9×13-inch baking pan with parchment and spray the parchment with nonstick cooking spray.
• Whisk together the flour, baking powder, salt, and 1 teaspoon of apple pie spice; set aside.
• In a large bowl, mix together melted butter and brown sugar until thoroughly incorporated. Add in the eggs and vanilla and stir to combine. Gradually add in the flour mixture and stir until just combined, then fold in the apples.
• Spread the mixture evenly into the prepared pan.
• In a cup or small bowl, stir together the 1 1/2 tablespoons granulated sugar and 1/2 teaspoon of apple pie spice; evenly sprinkle over the top of the bars.
• Bake for 30-35 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
• Just before serving, top with whipped cream and salted caramel sauce.

FRUITY CEREAL BARS

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients., Press into a 13x9-in. pan coated with cooking spray; cool completely. Cut into squares.

NO-BAKE APPLE BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.
• In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.
• Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.
• Press mixture very firmly (or bars will crumble) and evenly onto apples and pecans in pan. Sprinkle with remaining 1/2 cup apples and 1/4 cup pecans; press lightly into bars. Refrigerate about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.