the food bar of the invention will generally comprise a base layer which includes one or more cereals . such cereals may include puffed rice , wheat flakes , granola , corn flakes , flax , teff , crisp rice , soy , and oats . the cereal layer is held together by a binder which will be described below . in addition to the cereal and the binder , the cereal layer may comprise optional ingredients such as various types of nuts , dehydrated fruit bits , chocolate chips , peanut butter bits or chips , marshmallows , cookie pieces , graham cracker pieces or crumbs , candy ( whole or bits ) and the like . the binder will generally include fat and sugar and optionally an emulsifier . fats or oils which may be used are described below . a preferred oil is canola oil , although partially hydrogenated oils which are semi - solid at room temperature would also be applicable and may be more stable than canola oil . preferably the oils are liquid at room temperature . in addition to canola , soy or other vegetable oils may be used , either partially hydrogenated or non - hydrogenated . sugars and other polyols which can be used in the binder are described below among the carbohydrates and the bulking agents which are useable in the food bar . especially preferred are corn syrup , high fructose corn syrup , sucrose , high maltose corn syrup , glycerine , maltitol , sorbitol , xylitol , mannitol , lactitol , maltodextrin , and fructose . emulsifiers which are useful in the binder of the invention are described below . especially preferred is lecithin . the binder is preferably prepared as a syrup in two parts , as a base and a flavor binder syrup . the flavor binder syrup may include color such as caramel color and flavors such as peanut flavor . the base syrup is made and heated to dissolve all of the sugars and obtain a uniform syrup . the flavor is added after the syrup is cooled to help prevent evaporation of the volatile compounds of the flavor . the food bars of the invention preferably include a peanut or other nut creme layer . the peanut creme layers of this invention may , if so desired , fully comply with the fda standard of identity for peanut butter applicable as of jan . 1 , 2003 . this requires that the standardized product contain a minimum of 90 percent ground roasted peanuts , no artificial flavor , and no more than 10 percent of optional seasoning and stabilizing ingredients such as salt , nutritive sweeteners and hydrogenated vegetable oils and emulsifiers such as mono - and diglycerides . alternatively , however , if desired , other products may be used which would be known as peanut spreads , artificial peanut butter or by other names so long as they are spreadable to form a layer . all of the above are referred to herein as “ peanut cremes .” the percent by weight of peanuts can range from upward of 50 %, from 50 to 90 % for nonstandard spreads and from 90 to 95 % and higher for standard peanut butters . the peanut or other nut layer of the invention may include high melting vegetable oil stabilizers of palm , cottonseed and similar vegetable oil origins at a level of form 0 . 5 to 10 percent , preferably from 1 to 5 %. the high melting ( 145 °- 155 ° f .) vegetable oil stabilizer levels , especially of palm , cottonseed and similar vegetable oil origins , may be from 0 . 25 to 4 . 0 percent , preferably up to 1 . 75 percent , especially from 0 . 5 to 1 . 25 %. hydrogenated mono - and di - glycerides are preferred . the stabilizer tends to reduce liquid oil separation and to improve the viscosity of the product . appropriate seasonings and stabilizing ingredients for the peanut creme include the following and combinations thereof ; salt , sugar , liquid sugar , dextrose , honey , fructose , corn syrup , medium invert and invert sugars , maple syrup , molasses , liquid or powder , peanut oil , particularly high flavor oil extracted from roasted peanuts , vegetable oils , fractionated vegetable oils and partially hydrogenated vegetable oils , including soybean , palm , coconut , cottonseed , corn , rapeseed , canola and peanut oils , saturated and unsaturated mono - and diglycerides and lecithin , polyglycerol esters and other food emulsifiers . it is preferred that the seasonings and stabilizing ingredients added to the peanuts do not exceed the 10 % limit imposed by the standards of identity for peanut butter . in particular , the seasonings and stabilizers preferably constitute from 0 . 5 to 10 %. the peanut creme may include flavors such as chocolate or other flavors . the peanut creme may include particulates such as nuts so long as the peanut crème remains semisolid . preferably the peanut crème , including all ingredients such as partculates , falls within the viscosity parameters discussed herein . if needed , dried powdered molasses may be added to improve the color of the final peanut creme layer product . a suitable powdered molasses is dri - mol molasses powder from adm specialty ingredients — bakery , decatur , ill . the mixture of peanuts , seasonings and stabilizers may be ground into a fine paste via the use of milling equipment which is standard in the peanut butter industry , such as a bauer and / or an urshel mill . the milled peanut butter paste may be collected in a standard feed or supply tank fitted with a vacuum system to de - aerate the milled paste from any entrapped or entrained atmospheric air . it may also be de - aerated prior to milling . as supplement and to boost further the flavor intensity , a high flavor peanut oil may be used in the peanut creme of the invention . the high flavor peanut oil is obtained by the extraction of oils from dark roasted peanut . as example of a high flavor peanut oil suitable for use herein is golden premium # 504505 from golden peanut company of alpharetta , ga . the high flavored peanut oil may be added at levels of 0 . 5 to 3 . 0 % of the peanut creme layer . the peanut creme may optionally be supplemented with one or more of : tocopherols at a level of 0 . 1 to 0 . 3 wt % ( antioxidant ), peanut flavor at a level of 0 . 5 to 3 wt %, peanut flour at a level of 5 to 10 wt % and an emulsifier , such as one of those listed below , at a level of 0 . 5 to 3 wt %. it has been found that when the peanut creme falls within the viscosity parameters given above , particularly the preferred parameters , it sets very quickly after being deposited in the molten state atop a base or other layer . this permits preservation of the organoleptic characteristics of peanut creme or peanut butter which can then be perceived by the consumer when he or she consumes the bar . while particularly useful in making food bars , it is believed that the peanut creme will find use in other products , particularly where it is desired to use multiple , adjacent , layers of peanut - containing products and where it is desired to preserve the unique organoleptic properties of the peanut creme or peanut butter . the food bar of the invention may include as one or more of the filling layers a fruit filling layer . the fruit filling layer may be a low moisture fruit filling . examples of suitable fruits include strawberries , grapes , and apples , berries , nectarines , oranges , and pineapples . the source of the fruit may include puree , fruit juice , fruit juice concentrate , flakes , or powders . fruit filling layers or other filling layers may be flavored with natural or artificial fruit flavors . in accordance with one aspect of the invention it has been found that in order to promote stability of the peanut creme and fruit filling layers certain defined water activities should be present . all filling layers , e . g ., the peanut creme and any fruit filling layer , preferably have a water activity of from 0 . 1 to 0 . 6 . in accordance with another aspect of the invention , the food bar is coated on one or all sides . it is especially preferred that the peanut creme layer not be immediately adjacent the coating , to promote stability of the product . for example , the fruit filling or other filling layer or a particulate layer is preferably interposed between the peanut creme layer and any coating . suitable coatings include confectionery coatings and non - confectionery coatings . the coatings surround messy or sticky components and facilitate eating . to fortify the bar , in addition to vitamins and other minerals , calcium may preferably be present in the food bars at from 100 mg to 200 mg , per 35 g bar . a preferred calcium source is tricalcium phosphate . for proteins and other macro - and micro - nutrients , it may be desirable to include a percentage of the daily value , such as 10 %, 15 % or more . daily value refers to the rdi or the drv for the respective macro - or micro - nutrient as found in volume 21 of the us code of federal regulations effective for jan . 1 , 2003 , which is hereby incorporated by reference . the food bar of the invention may include protein sources . preferred sources of protein include sources of whey protein such as whey protein isolate and whey protein concentrate and sources of rice protein such as rice protein concentrate . soy protein or soy protein concentrate may also be used . the protein may be present in the food in discrete nuggets or crisps , in other forms such as dry powder . additional protein sources include one or more of dairy protein sources , such as dry whole milk , whey , casein , milk solids non - fat , etc . the dairy source may contribute dairy fat and / or non - fat milk solids such as lactose and milk proteins , e . g . whey proteins and caseins . protein concentrates such as one or more of whey protein concentrate , milk protein concentrate , caseinates such as sodium and / or calcium caseinate , isolated soy protein and soy protein concentrate may be used . total digestable protein levels within the food bars of the invention are preferably within the range 5 - 12 grams digestable protein per bar , especially 5 - 7 g digestable protein per bar . the food bar of the invention may include oils or fats in any of the layers , but especially in the binder for the base or other cereal layers and in the peanut creme . the source for any fat used in the food bars is preferably vegetable fat , such as for example , cocoa butter , palm , palm kernal , soybean , safflower , cottonseed , coconut , rapeseed , canola , corn , peanut and sunflower oils , or mixtures thereof . however , animal fats such as butter fat may also be used if consistent with the desired nutritional profile of the product . preferably the amount of fat in the food bar is not more than 35 wt . %, especially not more than 40 wt . %, preferably from 20 to 30 wt . %. it is preferred that the fat employed in the bar is a low trans fat , especially a no - trans fat . for instance , it is preferred that the percentage by weight of fatty acid moieties having one or more trans double bonds is less than 2 percent of the weight of the bar , especially less than 1 . 5 wt %. if desired , the coatings may be low - or no - trans . flavorings are preferably added to the food bar in amounts that will impart a mild , pleasant flavor . especially useful are peanut flavors . the flavoring may be any of the commercial flavors employed in food bars or other foods , such as varying types of cocoa , pure vanilla or artificial flavor , such as vanillin , ethyl vanillin , chocolate , malt , mint , peanut butter , yogurt powder , extracts , spices , such as cinnamon , nutmeg and ginger , mixtures thereof , and the like . it will be appreciated that many flavor variations may be obtained by combinations of the basic flavors . the food bars are flavored to taste . suitable flavorants may also include seasoning , such as salt , and imitation fruit or chocolate flavors either singly or in any suitable combination . typically , the peanut creme will have an emulsifier at a level of from 0 . 5 to 3 %, especially from 1 to 2 %. emulsifiers may also be present in other layers . typical emulsifying agents may be phospholipids and proteins or esters of long chain fatty acids and a polyhydric alcohol . lecithin is an example . fatty acid esters of glycerol , polyglycerol esters of fatty acids , sorbitan esters of fatty acids and polyoxyethylene and polyoxypropylene esters of fatty acids may be used but organoleptic properties , or course , must be considered . mono - and di - glycerides are preferred . the emulsifiers may be present in the food bar at levels overall of about 1 % to 4 %, preferably 2 % to 3 %. emulsifiers may be used in combination , as appropriate . if desired fiber , may be included in the food bars of the invention . among fiber sources which may be included in the foods of the invention are fructose oligosaccharides such as inulin , guar gum , gum arabic , gum acacia , oat fiber , cellulose and mixtures thereof . the compositions preferably contain at least 2 . 5 grams of fiber per serving , especially at least 3 grams of fiber per serving . preferred serving size for the bars of the invention is 35 grams . typically , the food bar will be naturally sweetened . sweetener will generally be included in the binder at a level of 20 wt % to 95 wt %, from 20 to 30 wt % for low sugar applications and from 80 to 95 wt % for regular applications . natural sources of sweetness include sucrose ( liquid or solids ), glucose , fructose , and corn syrup ( liquid or solids ), including high fructose corn syrup and high maltose corn syrup and mixtures thereof . other sweeteners include lactose , maltose , glycerine , brown sugar and galactose and mixtures thereof . if it is desired to use artificial sweeteners , any of the artificial sweeteners well known in the art may be used , such as aspartame , saccharine , alitame ® ( obtainable from pfizer ), acesulfame k ( obtainable from hoechst ), cyclamates , neotame , sucralose , mixtures thereof and the like . the artificial sweeteners are used , if at all in varying amounts of about 0 . 01 to 0 . 3 wt % of the bar . liquid ingredients , including high maltose corn syrup and high fructose corn syrup , lecithin , and canola oil are combined with the dry ingredients , sugar , maltodextrin , fructose , and salt . the slurry is heated to 180 ° f . to 200 ° f . to dissolve all dry ingredients . the slurry is then cooled and held at 1200 to 130 ° f . after slurry has cooled , liquid peanut flavor , vitamin e and optionally caramel color , are added to the slurry . creamy peanut butter is heated to 165 - 180 ° f . to enable blending of emulsifier and partially defatted peanut flour . the emulsifier is a hydrogenated mono - and di - glyceride having an iv of 3 sold under the designation bfp74 k by american ingredients company of kansas city , mo . the mixture is heated to 165 - 180 ° f . to fully melt all of the fat in the system ( including the emulsifier ). the mixture is cooled / maintained at 145 - 155 ° f ., at which time , peanut flavor and vitamin e may be added . the peanut layer material is cooled just prior to application using a scraped surface heat exchanger to 80 - 105 ° f . grains , including puffed rice , wheat flakes and granola are weighed and combined with heated binder syrup and peanut butter ( 120 - 125 ° f .) in a manner that minimizes breakage of the grains and provides an even distribution of cereal grains , binder syrup and peanut butter the product of step 3 is deposited onto a moving belt where rollers flatten and compress the grain mass into a cohesive structure . the grains are kept intact ( as much as possible ), but are compressed into a firm slab upon which the peanut butter layer and fruit fillings can be deposited . voids or gaps in the granola slab are preferably avoided . the peanut butter or peanut creme layer is applied in a ribbon to the full width of the granola layer at a uniform thickness of from 2 - 5 mm thickness fruit filling / marshmallow cream is applied atop the peanut creme layer to the full width of the granola layer at a uniform thickness from 2 - 5 mm . the entire slab is cooled to obtain proper texture / firmness to the peanut butter or peanut creme and fruit layers to about 70 ° f . to permit a clean cutting operation . before or after cooling , puffed rice is continuously applied in a single layer to the surface of the product . a roller , just downstream of the topping applicator is used to set the particulates into the surface layer . examples of other particles which can be added at this stage include one or more of puffed rice , granola , marshmallow , dried fruit and other particulate . the product is slit into ribbons parallel to the belt direction with a narrow side trim that is cut off and removed from the main slab . the bars are cut to a width of 20 - 30 mm . the side trim is to be reworked into the main mass of step 3 . bars are then cut using a guillotine cutter to a length of 8 - 14 cm a confectionery coating ( chocolate , peanut butter , yogurt or other flavored confectionery coating ) is applied to the outside of the finished bar , preferably at a level of 20 to 40 wt %, using enrobing equipment . the product is cooled to 50 - 65 ° f . to firm coating , peanut layer and fruit filling , after which the product is packaged . viscosities for molten peanut butter are measured using the following procedure . experiments are conducted on haake rheometer using model rotovisco rv20 . measurements are taken on a set of concentric cylinders with an inner cylinder diameter of 2 . 02 cm and a length of 1 . 96 cm at 1 mm . annual gap . samples are pre - heated to 80 c for ten minutes to remove residual crystals prior to cooling down to 71 , 54 , and 32 ° c . respectively . values in viscosity vs shear rate are determined by increasing the shear rate 1 from 0 to 134 s − 1 in about 9 minutes . results for a commercially available creamy butter and a peanut cream according to the invention are shown in fig1 - 3 . viscosity data can be regressed with a rheological model : casson model ; τ 0 . 5 = τ 0 0 . 5 + η 0 . 5 * γ 0 . 5 where τ is shear stress , τ 0 is the casson yield stress , η 1 shear rate is defined as the relative velocity between cylinders divided by the annual gap yield stress of products at room temperature is determined using a vane on a haake rheometer . as the yield stress is exceeded , flow commences . below the yield stress , the product deforms . a shear stress growth curve as shown in fig4 following a step rate of rotation at 0 . 05 rpm is provided for a well - know commercial brand of creamy peanut butter . the yield stress is calculated using the maximum torque value and geometry of the vane . apparent viscosity vs shear rate is determined for using the squeezing - flow method . apparent yield stress is determined by multiplying the viscosity and its corresponding shear rate . the apparent yield stress is 20 , 000 dynes / cm 2 for the well - known commercial peanut butter brand and 80 , 000 dynes / cm 2 for a product according to the invention . in addition , the viscosity of the product according to the invention is nearly 1 . 75 times that of the well - known commercial peanut butter brand . a comparison of the crystallization and flow behavior between a product according to the invention and a well known creamy peanut butter product at 32 ° c . is shown in fig5 . the experiments are conducted using rheometrics dynamic stress rheometer on a set of 25 mm ( in diameter ) parallel plates . samples are cooled down to 32 ° c . from 80 ° c . after being held for ten minutes for removal of residual crystals , a 500 dyne / cm 2 shear stress is immediately applied and a creep experiment is conducted . viscosity vs time is then determined from creep test . an initial decrease in viscosity is associated with flow alignment of the particles immediately being subjected to the shear stress . the increases in viscosity at later times are associated with stress induced crystallization . this happens on both products : for the commercial creamy peanut butter , the induction time 2 is about 200 s vs 50 s . however , prior to crystallization , the viscosity of the peanut creme of the invention is about 3 orders of magnitude higher as soon as the temperature is reached 32 ° c . 2 the time required between on - set of crystallization and that of stress being applied . a peanut creme is made using the following ingredients by adding the ground roasted peanuts , the salt , the sugar and the partially hydrogenated vegetable oil , grinding to make creamy peanut butter , and then following the process of example 1 to make a snack bar : ingredient % by weight ground roasted peanuts 82 . 1 peanut flour ( 12 % defatted ) 7 . 5 salt 1 . 1 sugar 6x 5 . 3 partially hydrogenated veg oil 1 . 5 emulsifier ( mono - and 1 . 8 di - glycerides ) mixed tocopherols 0 . 06 peanut flavor 0 . 6 100 it should be understood of course that the specific forms of the invention herein illustrated and described are intended to be representative only , as certain changes may be made therein without departing from the clear teaching of the disclosure . accordingly , reference should be made to the appended claims in determining the full scope .
a snack or other food bar which includes at least two filling layers directly adjacent each other . preferably one or more of the filling layers comprise a peanut creme specially adapted to the invention . when a layer of the peanut creme of the invention is deposited , it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer . the result is a bar having a texture similar to that of peanut butter , in contrast to most previous bars which have lacked the organoleptic impact of peanut butter . the peanut creme is readily processable and physically stable . while the peanut creme layer sets up firmly when deposited in the molten state , it yields a desirable creamy texture in the final product