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Success! This recipe has taken me over 6 months to perfect. I have finally mastered the texture that I was hoping to create and something the kiddies devour. A lot of work have gone in to these.

I really wanted a bar that was similar to store bought ones. A lot of the recipes I had tried all were a crunchy or powdery biscuit outer and very fiddly to make due to the temperamental pastry. This is a nice soft biscuit, almost muffin like outer with a fruity filling exactly like store bought bars. There will be honey taste to these due to the pastry.

You can vary the filling to use any fruit you like. Just keep in mind if your fruits are more watery than apples, you will need to cook the filling longer until a paste like consistency is achieved.

With the pastry off cuts I cut out shapes and bake. They make great biscuits!

This makes 8 adult size bars or 12 kiddie size bars (shown in picture) or 16-18 baby size bars.

Lets talk money!

The cost of 8 baby bars at the store is $3.89
The cost for 16 of my baby size bars is less than = $5.00

 

phonto (79)

 More of my copy cat snacks:

 

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Fruit Filled Cereal Bars
Yields 12
Filling
  1. 250g peeled and core removed apple chunks
  2. 8 dried pitted dates
  3. 1/2 teaspoon cinnamon
Pastry
  1. 60g butter, cubed
  2. 100g honey
  3. 50g golden syrup
  4. 1 teaspoon vanilla bean paste
  5. 170g plain flour
  6. 65g wholemeal self raising flour
  7. 1 teaspooon bi carb soda
  8. 1/2 teaspoon ground cinnamon
Pastry
  1. Place butter, honey, golden syrup and vanilla into a saucepan over medium heat. Stir until melted.
  2. Remove from heat.
  3. Add remaining pastry ingredients.
  4. Mix with a wooden spoon until combined.
  5. This will be a sticky, wet dough. It firms upon cooling however.
  6. Remove dough from bowl and place onto a silicone mat in a rectangle shape to cool for 30-45 minutes. Be careful as this will be hot.
Filling
  1. Meanwhile in a clean saucepan, add your filling ingredients.
  2. Cook over medium heat, storing occasionally until apples have softened. Add a drizzle of water if the pan is too dry.
  3. Add the filling to a food processor and process on high until desired puree consistency is achieved. I leave some texture to ours.
Assembly - refer to blog photo
  1. Preheat oven to 180 degrees. Line a baking tray with baking paper.
  2. Once dough is cooled, roll out into a thin rectangle about 2-3mm in thickness.
  3. Cut 12 small rectangles from dough (or however many depending on size of bars you are wanting).
  4. Place a little filling onto one rectangle.
  5. Bring both sides together, overlapping slightly to form a case around the filling.
  6. Place seam side down.
  7. Repeat for all rectangles. Leave room between each bar as they will grow in size during baking.
  8. 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.
  9. Do not overcook these or you will have a hard biscuit pastry. You are wanting a soft, lightly golden crust to them.
Notes
  1. You may wish to use more honey instead of golden syrup.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Fruit Filled Cereal Bars - TMX Version
Yields 12
Filling
  1. 250g peeled and core removed apple chunks
  2. 8 dried pitted dates
  3. 1/2 teaspoon cinnamon
Pastry
  1. 60g butter, cubed
  2. 100g honey
  3. 50g golden syrup
  4. 1 teaspoon vanilla bean paste
  5. 170g plain flour
  6. 65g wholemeal self raising flour
  7. 1 teaspooon bi carb soda
  8. 1/2 teaspoon ground cinnamon
Pastry
  1. Place butter, honey, golden syrup and vanilla into bowl.
  2. Melt at 100 degrees, speed 2 for 5 minutes.
  3. Add remaining pastry ingredients.
  4. Mix on speed 3 for 30 seconds.
  5. This will be a sticky, wet dough. It firms upon cooling however.
  6. Remove dough from bowl and place onto a silicone mat in a rectangle shape to cool for 30-45 minutes. Be careful as this will be hot.
Filling
  1. Meanwhile in a clean bowl, add your apples.
  2. Blitz on speed 8 for 5 seconds. Scrape down.
  3. Add remaining ingredients.
  4. Cook at 100 degrees, speed 2 for 8 minutes.
  5. Blitz on speed 9 until desired puree consistency is achieved. I leave some texture to ours.
Assembly - refer to blog photo
  1. Preheat oven to 180 degrees. Line a baking tray with baking paper.
  2. Once dough is cooled, roll out into a thin rectangle about 2-3mm in thickness.
  3. Cut 12 small rectangles from dough (or however many depending on size of bars you are wanting).
  4. Place a little filling onto one rectangle.
  5. Bring both sides together, overlapping slightly to form a case around the filling.
  6. Place seam side down.
  7. Repeat for all rectangles. Leave room between each bar as they will grow in size during baking.
  8. 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.
  9. Do not overcook these or you will have a hard biscuit pastry. You are wanting a soft, lightly golden crust to them.
Notes
  1. You may wish to use more honey instead of golden syrup.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

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