ALMOND PRETZEL BARS RECIPE BY TASTY
Here's what you need: raw almonds, pitted date, pretzel, salt, milk, vanilla extract, greek yogurt
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 7
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer.
- Drizzle the top with Greek yogurt, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, Sugar 9 grams
ALMOND PRETZELS (MANDELPLAETZCHEN)
These cookies are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together.
Provided by Allrecipes Member
Categories German Recipes
Time 4h55m
Yield 26
Number Of Ingredients 11
Steps:
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.
- Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.
- Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.
- Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.
- Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 18.2 g, Cholesterol 49.8 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 27.9 mg, Sugar 8.4 g
ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS
Sweet and salty-- these easy granola bars are packed with crunchy almonds and pretzels and a hint of chocolate and coconut.
Provided by Food Network Kitchen
Time 3h45m
Yield 20 bars
Number Of Ingredients 12
Steps:
- For the base: Preheat the oven to 350 degrees F.
- Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
- For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
- Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
- Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY
Here's what you need: macadamia nut, coconut flakes, agave nectar, coconut oil, almond butter, pink himalayan salt, ground almonds, medjool date, coconut oil, filtered water, vanilla bean paste, pink himalayan salt, coconut oil, organic cacao powder, agave nectar, gluten-free pretzel
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 bars
Number Of Ingredients 16
Steps:
- Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
- First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
- Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
- Pop the tray into the freezer and get on with the caramel layer.
- Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
- Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
- After the 2 hours, remove the tray from the freezer and place the toppings on.
- Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
- Place the bars onto a baking tray and back into the freezer while you make the coating.
- Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
- Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 5 grams, Protein 4 grams, Sugar 26 grams
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