PECAN PIE BARS I
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g
CRUNCH BARS
Check out this easy recipe for home made crunch bars from Delish.com!
Categories Crunch Bars copy cat recipe candy bar recipe chocolate rice krispies easy recipe chocolate bar recipe chocolate recipe kid recipe
Time 40m
Yield 8-10
Number Of Ingredients 3
Steps:
- Line an 8"-x-8" baking pan with parchment paper.
- Over a double-boiler, or in a microwave using 50 percent power, melt chocolate chips. Transfer to a large bowl and immediately add in Rice Krispies. Using a plastic spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate. Pour into prepared pan.
- Sprinkle with flaky sea salt and refrigerate until set, about 30 minutes. Slice into bars and serve cold or at room temperature.
PECAN BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
CRANBERRY BARS
A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!
Provided by TWILLIAMS05
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
- Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Nutrition Facts : Calories 228 calories, Carbohydrate 36.1 g, Cholesterol 31.2 mg, Fat 8.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 190.7 mg, Sugar 25 g
CINNAMON CRUNCH BARS
These tasty bars are wonderful for gift-giving and very easy to make too!
Provided by Susan
Categories Desserts Cookies Bar Cookie Recipes
Time 20m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
- Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
- Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.
Nutrition Facts : Calories 87 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 32.9 mg, Sugar 4.9 g
CRANBERRY-PEAR CRUMBLE BARS
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 1h
Yield One 9x9-inch pan
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
- Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
- Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
- Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
- Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.
CRANBERRY PECAN BARS RECIPE BY TASTY
Here's what you need: raw pecans, pitted date, dried cranberries, salt, milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the pecans, dates, cranberries, 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.
- 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 48 calories, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 11 grams
COFFEE CRUNCH BARS
Provided by Leah Reich
Categories Coffee Mixer Chocolate Dessert Bake Valentine's Day Kid-Friendly Almond Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
- Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
- Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
- Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
CRUNCH BAR RECIPE
Sweeten up your day with this delectable Crunch Bar Recipe. Follow this Crunch Bar Recipe today for a sweet, crunchy treat which your kids will love!
Provided by My Food and Family
Categories Nuts
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Place crackers in single layer on bottom of foil-lined 15x10x1-inch pan.
- Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. (Do not stir.) Pour over crackers; spread to evenly cover crackers.
- Bake 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until softened. Spread over crackers; top with nuts. Cool completely before breaking into pieces.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CRISPY-CRUNCHY BARS
Steps:
- Melt 3 tablespoons butter, 10 ounces marshmallows and 1/2 cup peanut butter (or other nut butter) in a large saucepan over low heat. Stir in 4 cups crisp brown cereal, 1 cup granola and 1 cup chopped almonds. Stir in 1/2 cup chocolate chips. Press into a buttered 9-inch square pan; let cool, then cut into bars.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
CRUNCHY PECAN BARS
When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.
Provided by HELEN PEAGRAM
Categories Bar Cookie
Time 1h
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix well.
- In a medium-size bowl, mix flour and cinnamon.
- Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
- Spread evenly in buttered jelly-roll pan.
- In a small bowl, beat egg white just until well mixed; spread over dough.
- Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
- Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
- Remove cookies from baking sheet to wire racks and cool.
- Cookies become crisp as they cool.
Nutrition Facts : Calories 63, Fat 4.3, SaturatedFat 1.8, Cholesterol 9.7, Sodium 19.2, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7
CRUNCH BARS
Provided by Dorie Greenspan
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 26
Number Of Ingredients 11
Steps:
- For cookie base:
- Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2" metal or glass baking dish with foil, allowing 2" overhang on either side; butter foil in dish.
- Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
- Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
- Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.
- For topping:
- Preheat oven to 375°F. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
- Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
- Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.
CRUNCHIE BARS
These are SO easy to make. My mother use to make them every year. They are always a great at any party. People will never guess what is in them.
Provided by LynnL
Categories Candy
Time 42m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 400°F Place crackers in a single layer on a foil-lined 15x10x1-inch baking pan.
- HEAT butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended. Bring to boil; boil 3 minute without stirring. Spread over crackers.
- BAKE 7 minute Immediately sprinkle with chopped chocolate; let stand 5 minute Spread melted chocolate over top. Sprinkle with walnuts. Cool. Cut or break into pieces.
CHEWY CRANBERRY PECAN BARS
I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY PEANUT BARS
-Nola Burski, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 bars.
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.
Nutrition Facts : Calories 194 calories, Fat 10g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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