These buttery shortbread bars are topped with cranberry cereal that is flavored with maple syrup and brown sugar - a terrific autumn or holiday treat!
What You Need
Original recipe yields 20 servings
1-1/4 cups flour
1/4 cup granulated sugar
1/2 cup (1 stick) cold butter or margarine
1/3 cup maple-flavored or pancake syrup
1/4 cup firmly packed brown sugar
1 Tbsp. butter or margarine, melted
1 tsp. vanilla
1-1/2 cups whole grain cereal flakes with cranberries and almonds
Add To Shopping List
Let's Make It
Preheat oven to 375°F. Mix flour and granulated sugar in medium bowl. Cut in 1/2 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of greased 9-inch square baking pan. Bake 20 min. or until very lightly browned.
Mix egg, syrup, brown sugar, 1 Tbsp. melted butter and the vanilla until well blended. Gently stir in cereal. Spread evenly onto warm crust.
Bake 20 to 25 min. or until topping is firm around edges but slightly soft in center. Cool completely. Cut into 20 bars. Store leftover bars in tightly covered container at room temperature.
Prepare as directed, using whole grain cereal flakes with pecans.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.