Fruit Filled Cereal Bars
I really wanted a bar that was similar to store-bought ones. A lot of the recipes I tried had a crunchy or powdery biscuit outside and were very fiddly to make due to the temperamental pastry. This is a nice soft biscuit, with an almost muffin-like outside and a fruity filling exactly like store-bought bars. There will be a honey taste to these due to the pastry. - Peta
Recipe Tester Feedback: "Very tasty and very popular in my home. An easy to make snack!" - Monika
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 40 minutes
Cooking Time 20 minutes
Serves 12 bars
Can be frozen
- butter - 60g, cubed
- honey - 100g
- golden syrup - 50g
- vanilla bean paste - 1 tsp
- plain flour - 170g
- self raising flour - 65g, wholemeal
- bicarb soda - 1 tsp
- cinnamon - 1/2 tsp, ground
- apple - 250g, peeled, cored and in chunks
- dates - 8, dried pitted
- cinnamon - 1/2 tsp
- Place butter (60g), honey (100g), golden syrup (50g) and vanilla (1 tsp) into bowl. Program 5 minutes / 100C / Speed 2.
- Add plain flour (170g), self raising flour (65g), bicarb soda (1 tsp) and cinnamon (1/2 tsp) to the bowl. Combine Speed 3 / 30 seconds. This will be a sticky, wet dough. It firms upon cooling however.
- Remove dough from bowl and place onto a silicone mat in a rectangle shape to cool for 5-10 minutes. Be careful as this will be hot at first. Wait until you can safely handle it, but do not leave it too long as it will dry out.
- Add apple (250g) to the clean, dry bowl. Chop Speed 8 / 5 seconds. Scrape down sides.
- Add pitted dates (8) and cinnamon (1/2 tsp) to the bowl. Program 8 minutes / 100C / Speed 2. Ensure your filling isn't too wet, as it will lead to soggy or very soft bars the next day.
- Blitz on Speed 9 until desired puree consistency is achieved. You may wish it to be very smooth, or have some texture.
Assembly (refer to photos):
- Preheat oven to 180C. Line a baking tray with baking paper.
- Once dough is cooled, roll out into a thin rectangle about 2-3mm in thickness.
- Cut 12 small rectangles from the dough (or however many, depending on size of bars you are wanting).
- Place a little filling onto one rectangle.
- Bring both sides together, overlapping slightly to form a case around the filling.
- Place the bar seam side down onto the baking tray.
- Repeat for all rectangles. Leave room between each bar as they will grow in size during baking.
- Bake for 15-18 minutes. You will need to watch these as every oven varies. Some people have noted theirs took between 8-10 minutes so please keep an eye on them.
- Do not overcook these or you will have a hard biscuit pastry. You want a soft, lightly golden crust on them.