Peanut Butter and Honey Cereal Bars
This is a delicious, nutritious recipe for cereal bars. I originally began making these for my 1-year old daughter, but my husband loved them so much that I make them for him now. You can use just about any type of cereal, some of my favorites to use are: Honey Nut Shredded Wheat, Cheerios, Chex, Honey Bunches of Oats, etc
This is a delicious, nutritious recipe for cereal bars. I originally began making these for my 1-year old daughter, but my husband loved them so much that I make them for him now. You can use just about any type of cereal, some of my favorites to use are: Honey Nut Shredded Wheat, Cheerios, Chex, Honey Bunches of Oats, etc
- Carbohydrate 58.9602941666667 g
- Cholesterol 0 mg
- Fat 4.34900416666667 g
- Fiber 6.22119165339656 g
- Protein 9.06704625 g
- Saturated Fat 0.71295375 g
- Serving Size 1 1 Serving (82g)
- Sodium 52.8133583333333 mg
- Sugar 52.7391025132701 g
- Trans Fat 0.531209175 g
- Calories 291 calories
Step-by-step
- Mix peanut butter and honey in a microwavable bowl.
- Heat for 2 minutes.
- Stir until well blended.
- Stir in cereal and fruit (raisins, dried cranberries, dried apples, etc).
- Press firmly into an 8-inch square pan sprayed with cooking spray.
- Let cool.
- Cut into squares.
Baked granola bars require oven temperature monitoring and precise pan lining, whereas this stovetop and microwave method relies solely on thermal energy to bind starches. Measuring sticky liquids like honey becomes cleaner by lightly coating the measuring cup with neutral oil before pouring, allowing the viscous syrup to slide out without residue. Microwave the peanut butter and honey mixture for precisely two minutes, watching closely to prevent the sugars from scorching or boiling over the edge of the bowl. Stir the crushed cereal and dried fruit into the hot mixture immediately while the binding agents remain fluid enough to coat every dry crumb evenly. Pressing the warm mixture into the prepared eight-inch square pan demands significant downward force using the flat bottom of a measuring cup coated with cooking spray; insufficient compaction creates crumbly bars that fall apart upon cutting. Achieving structural integrity depends entirely on this firm compression combined with cooling time until room temperature solidifies the honey matrix. Excess moisture destroys the necessary crunch, so ensure any dried fruit additions are thoroughly dehydrated before mixing. Store these squares in an airtight container at room temperature separated by parchment paper sheets to prevent sticking over a five-day window.
