Some of them worked very badly, because our cooker was made in the 1800s and has a barking mad oven design that has the flame under a metal plate so that the heat all comes from a massive area of extreme hotness at the bottom of the oven. This means that cakes (for example) burn on the bottom while still being uncooked on the top. Oh, and because it's so old the temperature is dodgy, so "200°" actually means "somewhere between 180° and 220°", which also makes baking tricky. God, I'm looking forward to our new kitchen so much.
Anyway, the most recent experiment just left most of the sugar out, so that it would be less sweet. Which would be the point that she found out that sugar is one of the binding agents, and what she produced wasn't so much "cereal bars" as "cereal".
Which I have thus been intermittently eating, as it's less sugary than the cereal you buy in the shops, while being tastier than most of it too.
I'm sure that when I started writing this there was a moral to the story, but I have no idea what it was. I think I'll go with "Accidental cooking is awesome. Yum."
Original post on Dreamwidth - there are comments there.