These magical unicorn snack bars are such a great treat to add to your child’s lunchbox, and will be sure to brighten their day! #sponsored #wiltoncakes #bakeyourworldhappy
Decorating Supply list:
For the Cereal Bars:
For the Royal Icing Unicorn eyes (optional if not using markers):
First prepare the unicorn horns to allow them time to dry. Take a small piece of fondant, about the size of a walnut and split it in half. Using your palms, roll one half out onto your surface to create a skinny snake like rope about 4 inches in length.
Using a knife, cut the rope in half so you have two 2” pieces. Next, take one of the two pieces and fold it in half connecting the two ends together, and twist them around each other to create a horn. Pinch the ends together so they adhere. If you find that the fondant isn’t sticking well to itself, brush some water on it and stick it back together. The water will make it stick!
Repeat those steps until you have about 8 little unicorn horns. Set them aside.
In a small bowl or plate, pour about ½ teaspoon pearl dust along with the vanilla extract or vodka, and mix gently with a paint brush to dissolve.
Paint the horns with the mixture. If the “paint” is too thick, add more extract. If it is too liquidy, add more pearl dust. Just remember a little goes a long way! Set the horns aside and allow them to air dry.
Next start making the cereal snack bars.
Prepare an 8×8” pan by either spraying it with non stick spray or lining it with parchment paper and allowing extra to hang from the sides for an easy release
In a large bowl combine the cereal and freeze dried strawberries. Set aside.
In a small saucepan over medium heat, combine the brown sugar, honey, and butter.
Stir with a silicone spatula until ingredients are melted and well combined.
Bring the mixture to a boil for only 2 mins. Any longer and it will get too hard when it cools down.
Let the syrup cool for just a minute, then pour it over the cereal mixture and start mixing it all together. Make sure to mix it really well, coating all of the cereal with the syrup.
Pour the mixture into the prepared 8×8” pan and press down really hard, trying to even it out. It helps if you have another 8×8” pan because you can place it on top and use it to press down evenly.
Place into the fridge for 15 minutes to cool down and harden slightly.
Meanwhile start melting all the white chocolate by either using the Wilton Candy Melts Candy Melting Pot, or by microwaving the chocolate in a microwavable bowl at 30 second intervals until completely melted. To help melt the chocolate and keep it liquidy you can use Wilton’s Candy Melts EZ Thin Dipping Aid or some vegetable shortening added to the chocolate. Make sure you are using a spatula that is completely dry to stir because any water that gets into your chocolate will make it completely seize up and render it unusable.
Take the bars out of the fridge and cut evenly into 8. I made 3 vertical cuts to create 4 rows, and then cut them in half horizontally.
Dip each bar into the white melted chocolate, then set them down on a cookie sheet.
Sprinkle them with the edible accent stars and hearts before drying so that they stick to the chocolate.
Repeat with all bars.
Next to make the unicorn “hair”, melt the pink and purple Candy Melts separately. To do this the easiest way, place a few Candy Melts into a Wilton piping bag and microwave at 30 second intervals until completely melted.
Snip off a tiny piece of each piping bag and drizzle the chocolate diagonally over two corners of each bar. Allow to dry for 10 minutes.
Now take the unicorn horns, brush a little melted chocolate onto the back of them with a paintbrush or your finger and place them in the middle of the bar by the hair.
For the eyes- you can either draw them on using the edible markers, or pipe them on using black royal icing.
To make the royal icing, combine the confectioners sugar, meringue powder, and water in a small bowl and mix. You want the consistency to be thick like toothpaste before you start piping. If the mixture is too liquidy, add more confectioners sugar. If it is too thick, add a tiny bit of water a little at a time.
Once you got it right, add a drop or two of the black gel coloring and mix until combined.
Pour the royal icing into another piping bag fitted with a small writing tip, either a number 1 or smaller. Alternatively you can snip off a tiny corner of the piping bag and pipe them on like that.
Pipe the royal icing eyes, making a “U” shape and then adding small lines for lashes. Allow to dry!
Watch your kids faces light up when they see these snacks in their lunchbox!!
Bars can be kept in the fridge or room temperature for up to a week!
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