Milk Filling For Cereal Bars Recipes

MILK FILLING FOR CEREAL BARS

Steps:

• cream butter and sugar with mixer.
• add dry milk a little at a time.
• add vanilla.
• mix on high until smooth, adding water as needed a tablespoons.
• at a time.
• Spread between cereal/granola bars or use as icing.

CEREAL TREATS I

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

SWEET CORN CEREAL MILK™ "ICE CREAM" FILLING

Steps:

• Grind the Cap'n Crunch to a powder in a food processor.
• Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
• Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).
• Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.
• Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

SPECIAL CEREAL BARS I

Steps:

• Grease a 9 x 13 inch pan.
• In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
• Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.

HOMEMADE CEREAL BARS

Steps:

• Preheat oven to 350.
• FILLING:.
• Heat fruit in a saucepan over med-low heat, stirring occasionally.
• Cook until the fruit begins to cook down and thicken, about 15 minutes.
• If the fruit is to chancy, put in a blender to puree for a few pluses then put back into the pan.
• Whisk in cornstarch and cook 5 more minutes.
• Taste fruit and if it is too sour add 1 teaspoon of sugar until it is to taste.
• Put fruit into a heat safe bowl and into the fridge until cool. About 20-30 minutes.
• You can make the fruit up to 2 days prior to using.
• CRUST:.
• Cream butter, sugar, vanilla and applesauce
• Add to flour and mix throughly.
• Place dough onto plastic wrap and form into a brick. Cut in half and wrap each in plastic wrap and chill in fridge for 20-30 minutes.
• Roll out half of the dough and transfer onto a parchment paper lined cookie sheet. To make it eaiser on myself, I rolled the dough out between 2 peices of parchment paper.
• Spread fruit onto dough.
• Roll out 2nd half and place on top. Press down the sides to seal them. Use an egg wash if you want to help keep sides sealed.
• Trim the edges if you want it pretty. :).
• Bake for 25-35 minutes or until lightly browned.
• Take out of pan and cool completely on cooling rack.
• Cut bars into desired size.
• Store in an airtight container for up to 3 days. Use parchment paper between layers.
• Freeze remaining bars in freezer safe container or bag. Let thaw overnight in fridge.