Bonnies Jungle Bars Recipes

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COPYCAT NATURE VALLEY™ OATS 'N HONEY BARS



Copycat Nature Valley™ Oats 'n Honey Bars image

Ever wonder how Nature Valley™ Oats 'n Honey bars are made? See for yourself with this DIY-version of the classic granola bar that's packed with simple, wholesome ingredients.

Provided by Cindy Rahe

Categories     Dessert

Time 35m

Yield 8

Number Of Ingredients 7

2 1/2 cups quick-cooking or old-fashioned oats
1/4 teaspoon baking soda
Slightly less than 1/4 teaspoon kosher salt
1/4 cup coconut oil
1/4 cup honey
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
  • Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
  • In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
  • Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 15 g, TransFat 0 g

COCONUT BONBON BARS



Coconut Bonbon Bars image

Prize-Winning Recipe 2009! Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 36

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup butter, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
6 cups powdered sugar
1 1/2 cups coconut
1/2 cup finely chopped blanched almonds
1/2 cup whipping cream
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
  • Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
  • Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 38 g, TransFat 0 g

JUNGLE BARS



Jungle Bars image

Make and share this Jungle Bars recipe from Food.com.

Provided by 55tbird

Categories     Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 11

1 cup banana, mashed
1 cup sugar
2 cups flour
1 cup sour cream
1/4 cup butter, melted
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Steps:

  • Cream butter and sugar.
  • Add sour cream, bananas, eggs and vanilla.
  • Mix well.
  • Slowly add flour, baking powder, baking soda, cinnamon, nutmeg and continue mixing until blended.
  • Pour mixture into a greased 9x13 pan.
  • Bake at 350 degrees for 25 minutes.
  • Cool and frost with cream cheese frosting.

Nutrition Facts : Calories 120.6, Fat 4.5, SaturatedFat 2.6, Cholesterol 26.9, Sodium 66.2, Carbohydrate 18.3, Fiber 0.5, Sugar 9.2, Protein 2

HEALTHY JUNGLE BARS



Healthy Jungle Bars image

This is a flourless, eggless. bakeless bar. Kids will love these, it gave me a lot of energy, I addopted this from a recipe site

Provided by Perfect Pixie

Categories     Bar Cookie

Time 5m

Yield 24 serving(s)

Number Of Ingredients 9

2 bananas
1 cup dried fig, chopped
1 cup dried apricot, chopped
1 cup pitted dates, chopped
1 cup raisins
2 cups granola cereal
1 cup chopped toasted almond
2 tablespoons almonds or 2 tablespoons peanut butter
1 cup flaked coconut

Steps:

  • Put all the ingredients in a large mixing bowl and mix everything together really well.
  • Dump the mixture into a 13 x 9 inch baking pan and smoosh it with a wooden spoon.
  • Try to press it down evenly so that it's flat across the pan.
  • Cover the pan with plastic wrap and put it in the fridge overnight to allow the flavors to blend.
  • Cut it into about 24 squares.

Nutrition Facts : Calories 179.1, Fat 7, SaturatedFat 1.6, Sodium 14.6, Carbohydrate 28.1, Fiber 3.8, Sugar 19, Protein 3.9

GRANDMA BONNIE'S CINNAMON ROLLS



Grandma Bonnie's Cinnamon Rolls image

These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.

Provided by Priscilla

Time 1h40m

Yield 12

Number Of Ingredients 17

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar, divided
¼ cup vegetable oil, or more as needed
1 large egg
2 teaspoons salt
6 ½ cups all-purpose flour, or more as needed
½ cup unsalted butter, melted
½ cup white sugar, or more to taste
¼ cup ground cinnamon, or more to taste
½ cup chopped pecans, or to taste
Topping:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed
2 tablespoons chopped pecans, or to taste

Steps:

  • Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
  • Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
  • Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
  • Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
  • While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
  • Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g

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