The other day I was scanning the pantry for ingredients to bake something for Arty’s lunchbox, and the two things we seemed to have in surplus were corn flakes and rice bubbles. SJ had been baking for a school bake sale (her Gay-Straight Alliance kids raised stacks of money and we’re super proud of them!), and this was what was left over.
The first thing that sprang to mind was honey joys, but I thought that making a bar or slice might be more practical for the lunchbox, and thus honey cereal bars were born.
Honey Cereal Bars
- 2 1/2 cups corn flakes
- 2 cups rice bubbles
- 130g butter
- 2 tbsp honey
- 1/3 cup caster sugar
- Preheat oven to 170°c.
- Line a small slice tray (20x30cm) with greaseproof paper (do not be tempted to omit this step, or you will not be able to get your bars out of the tin once they’re baked).
- Combine cereals in a heatproof bowl.
- Place butter, honey, and sugar in a small saucepan, and stir over a medium-low heat until butter has melted and sugar dissolved.
- Pour the melted butter mixture into the cereal bowl, and stir thoroughly.
- Spoon into your lined slice tin, and press in firmly with the back of a spoon.
- Bake for 10 mins. You should see a small amount of caramelisation occurring when it’s time to take it out of the oven.
- Allow to cool completely before removing from tin and slicing into bars. The bars are even easier to cut if they have been refrigerated.
These are best stored somewhere cool, ideally in the fridge, but you won’t have to worry about surrendering fridge space to them for long. They’ll be gobbled up before you know it.