Breakfast and Brunch Recipes

Crumb-Topped Georgia Pecan and Cherry Cereal Bars

Crumb-Topped Georgia Pecan Bars

Yield: (12) 3 x 2 inch bars

Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1 cup puffed rice cereal (preferably brown rice)
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, softened
  • 2 tablespoons vegetable oil
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) jar cherry fruit spread

Instructions

  1. Heat oven to 350 degrees F. Butter a 9 inch square baking pan.
  2. In a medium-size bowl, combine the flour, oats, puffed rice, pecans, cinnamon, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter, oil, sugar, and vanilla extract until blended and creamy.
  4. Add the dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1 1/2 cups of the dough for the topping. Press remaining dough evenly into bottom of pan.
  5. Spread cherry fruit spread evenly over dough in pan. Sprinkle the reserved dough mixture over top leaving some random spaces where the fruit is uncovered. Gently press down to adhere topping to fruit layer.
  6. Bake for 30 minutes, or until a deep golden color.
  7. When cooled to warm, slice into twelve 3 x 2-inch bars.

Nutrition

Perbar: protein 3g; carbohydrates: 22g; saturated fat: 3g; monounsaturated fat: 6g; polyunsaturated fat: 2g; cholesterol 10mg; sodium: 132 mg; fiber: 2g; calories: 216

Attribution

Recipe and photo used with permission from: Georgia Pecan Commission



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