So my most favorite thing, and most expensive along the lines of bang-for-the-buck, at Whole Foods is the raspberry crumble bar.  They are baked there, and you only get three bars and it costs $5…that’s expensive!  But every time I go into Whole Foods I waste that money, but boy do I enjoy them!  I tried to recreate them using using a ton less sugar and Vegan Kashi Island Vanilla Biscuits – here is my Refrigerator Kashi Mixed Berry Bars.

I was on a jam making roll with Thanksgiving just over and my cranberry blueberry sauce being loved by all at the Tgiving table.  When I had made the sauce I had cleaned out the pot and made this berry mixture.  No pectin for this but cornstarch-not too impressed with the cornstarch jelly mix.  After trying this type of jelly mix I am fully a pectin fan.  But this did stick and gel so that wasn’t the issue, but after using a tried-and-true method I can pretty much do the pectin one without looking at the directions.

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The best part of this whole bar recipe is that there is not a lot of ingredients!  Also, with the Kashi cereal being flavored and sweetened already there was not any reason for a lot of sugar in the bar part.  I broke out the trusty food processor and poured in the base ingredients and mixed it all then baked it.  Then made the berry mixture and while that was cooling I processed the topping.  So fast and easy.  After I poured it all in the pan I baked it for 10 minutes then took out to finish bars.  I made the berry mix while the base cooked and also processed the topping.  This is a super quick recipe as in not a lot of kitchen time.

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These are truly refrigerator bars as in once cooled they need to be put in the fridge and not taken out until it has set overnight.  After that you can cut them, but they need to stay chilled in the fridge.  Personally I left them in the pan and cut them out as I wanted them.  They will fall apart on you if you leave them out.  They are also really good mixed with plain vegan yogurt.  Mmmm.

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Refrigerator Kashi Mixed Berry Bars

Base:
1 1/3 C Kashi Island Vanilla Biscuits
2 Tbsp Sugar
1 Tsp Cinnamon
1/2 Stick Butter, room temp

1.  Set oven to 350 degrees.

2.  Mix all ingredients together in food processor.

3.  Using your hands press crumble into pan.

4.  Bake 10 minutes.

Filling:
2 Bags Frozen Mixed Berries
1/4 C Sugar
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon
1 Tsp Ginger
2 Tbsp Cornstarch
2 Tbsp Lemon Juice

1.  In pot add fruit and spices.  Bring to boil and mash.

2.  In small bowl whisk cornstarch and lemon juice. Add to berries, stir constantly until thick.

3.  Pour over cooked base.

Topping:
2/3 C Kashi Island Vanilla Biscuits
3 Tbsp Sugar
4 Tbsp Butter
1/4 Tsp Nutmeg
1/4 Tsp Ginger
1/2 Tsp Cinnamon

1.  Add ingredients to food processor and mix.

2.  Using fingers drop the crumble over berries.

3.  Bake 25 minutes.

4.  Let cool then put in refrigerator overnight.

5.  Slice and serve cold.  Keep in fridge or these will fall apart on you.

Stats:
Calories: 127
Total Fat: 6g
Sodium: 71mg
Total Carbs: 18g
Protein: 1g