The present invention provides a method for making a cereal bar, capable of obtaining a good-quality cereal bar, which has excellent functionality, a unique flavor, and a crispy and smooth texture, by adding an Acanthopanax senticosus extract. Disclosed in the present invention is a method for making a cereal bar, the method comprising the steps of: (A) mixing, heating, and dissolving 800-820 parts by weight of fresh cream, 300-320 parts by weight of sugar, 400-420 parts by weight of trehalose, 120-140 parts by weight of starch syrup, 120-140 parts by weight of sorbitol, 10-12 parts by weight of salt, 120-140 parts by weight of water, 120-140 parts by weight of butter, 10-12 parts by weight of syrup, and 120-140 parts by weight of a chestnut extract until the sugar content reaches within 80-86 Brix, thereby preparing a sucrose solution (B) adding, to the sugar solution prepared by step (A), 150-170 parts by weight of almond, 100-120 parts by weight of cashew nuts, 150-170 parts by weight of pumpkin seeds, 200-220 parts by weight of brown rice puff, 150-170 parts by weight of cereal, 50-70 parts by weight of walnuts, and 50-70 parts by weight of sunflower seeds, followed by uniform mixing, thereby preparing a mixture and (C) putting the mixture prepared in step (B) in a molding frame, followed by flat spreading and rapid cooling, and then cutting the mixture into a predetermined size.COPYRIGHT KIPO 2016본 발명은 가시오가피 추출액을 첨가하여 기능성이 우수함은 물론 독특한 풍미와 바삭하면서도 부드러운 식감을 갖는 양질의 시리얼 바를 얻을 수 있는 시리얼 바 제조방법을 제공하기 위한 것이다.이를 위해 본 발명에서는 (A) 생크림 800~820중량부, 설탕 300~320중량부, 트레할로스 400~420중량부, 물엿 120~140중량부, 솔비톨 120~140중량부, 소금 10~12중량부, 물 120~140중량부, 버터 120~140중량부, 시럽 10~12중량부, 밤 추출액 120~140중량부를 80~86Brix 범위 내로 당도가 나올 때까지 혼합하면서 가열 용해하여 당액을 만드는 공정, (B) 상기 (A)공정에 의해 만들어진 당액과, 아몬드 150~170중량부, 캐슈넛 100~120중량부, 호박씨 150~170중량부, 현미퍼핑 200~220중량부, 시리얼 150~170중량부, 호두 50~70중량부, 해바라기씨 50~70중량부를 고루 섞어 혼합물을 형성하는 공정, (C) 상기 (B)공정에 의해 만들어진 혼합물을 성형 틀에 넣고 납작하게 펼친 후 급속냉각하여 일정 크기로 잘라서 분할하는 공정을 포함하는 시리얼 바 제조방법을
