Crumb-Topped Pecan Cherry Cereal Bars

Mark Boughton
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 30 mins

Oats and puffed rice are combined with crunchy pecans to make an easy press-in dough that works double duty as a cookie-like bottom and a crumbly top. A layer of cherry fruit spread in between adds fresh flavor and color.


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


  1. Preheat oven to 350F. Butter a 9-inch-square baking pan.
  2. Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in a medium bowl.
  3. Using an electric mixer, beat butter, oil, sugar and vanilla in a large bowl until well-blended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1 ½ cups of the dough for the topping. Press remaining dough evenly into bottom of pan.
  4. Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cool 15 minutes. Slice into 12 (2 1/4 x 3-inch) bars.

Recipe courtesy of the Georgia Pecan Commission,

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 6g
  • Cholesterol 10mg
  • Sodium 160mg
  • Potassium 60mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugars 7g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%