Cheerio for Now
Sweet and Nutty Cereal Bars with a Savory Twist
1 hour 20 minutes (includes cooling time)
Serves 4
DinnerShellfish-freeSoy-free
Herb's take
Inspired by the great cereal bar traditions of cafeteria lore, this recipe sneaks in white rice and cheese for a sweet-salty snack that is equal parts satisfying science experiment and after-dinner treat. You'll learn how starch and protein work together to create a set bar without ever turning on the oven.
Equipment needed
- 8x8 inch baking pan
- parchment paper or foil
Ingredients
Yield
4
Instructions
- 01Cook the white rice in a small saucepan with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes until rice is tender, then let cool to room temperature.
- 02Bring a small pot of water to a boil. Add protein penne rigate and cook for 8 minutes until just tender. Drain, rinse under cold water, and chop the penne into small pieces, roughly the size of the cereal bits.
- 03In a large mixing bowl, whisk together the cooked rice, chopped pasta, and egg until well incorporated.
- 04Add peanut butter, milk, sugar, and cinnamon. Stir vigorously until smooth and creamy.
- 05Toss in the honey toasted cereal, protein cheerios, cocoa puffs, and flour. Fold everything together until the mixture is sticky and the cereals are evenly distributed.
- 06Line an 8x8 inch baking pan with parchment or foil, then lightly oil it. Press the mixture firmly and evenly into the pan using a spatula or your hands. Sprinkle shredded cheese evenly over the top and press lightly to help it adhere.
- 07Bake at 350°F for 18 minutes. (Yes, short bake: it sets the egg for structure and brings out nuttiness; it's not a raw bar.) Let cool in the pan for 30 minutes, then refrigerate another 20 minutes for clean slicing.
- 08Remove from pan, slice into 8 bars. Serve chilled or at room temperature for maximal crunch.
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