ESPRESSO BUZZ ENERGY BARS
Make and share this Espresso Buzz Energy Bars recipe from Food.com.
Provided by selfmadegirl
Categories Dessert
Time 21m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
- Take half of the oats along with all of the flax and toss them into your food
- processor. Blend into a coarse meal.
- Stir mixture together with the remaining whole oats, salt, and chocolate chips.
- In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
- Mix the wet and dry ingredients together.
- Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
- Bake for 15 - 20 minutes, until the edges begin to brown a bit.
- Cool completely before slicing into bars.
Nutrition Facts : Calories 167.6, Fat 7.5, SaturatedFat 2.2, Sodium 96.5, Carbohydrate 22.9, Fiber 2.6, Sugar 8.5, Protein 3.8
NO BAKE ENERGY BALLS
Easy and quick. Make as breakfast bites for the whole week! Store in an airtight container and refrigerate for up to 1 week.
Provided by Kayla Janis
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 40m
Yield 20
Number Of Ingredients 7
Steps:
- Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
- Remove dough from refrigerator; roll into balls, about 1 inch in diameter.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.6 g, Fat 6.5 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 31.8 mg, Sugar 7.7 g
ESPRESSO SHORTBREAD BARS
Decadent, rich, espresso flavor makes these bars a hit. I got this recipe from Food & Wine stand mixer Recipes.
Provided by BetterLate
Categories Bar Cookie
Time 50m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300. Line 9x13 baking pan with parchment paper.
- For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
- Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
- Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
- Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
- For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.
Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 73.4, Carbohydrate 11.1, Fiber 0.2, Sugar 5.1, Protein 0.9
WAKE-UP ESPRESSO CEREAL BARS
In only 20 minutes, you can put together a pan of crunchy no-bake bars.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Butter bottom and sides of 8-inch square pan.
- In 3-quart saucepan, heat corn syrup and brown sugar to boiling over medium-high heat, stirring constantly. Remove from heat. In small bowl, stir coffee granules into boiling water until dissolved; stir into corn syrup mixture along with peanut butter until smooth. Add cereal and pretzels, stirring until evenly coated.
- Press evenly in pan. Let stand about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 15 g, TransFat 0 g
ENERGY BARS
These bars are great before a workout or when you need a quick snack to stave off hunger for a few hours. They are easy to make and do not need refrigeration.
Provided by Hungry in Vermont
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h35m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
- Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 46.5 g, Cholesterol 42.7 mg, Fat 11 g, Fiber 5.2 g, Protein 10.7 g, SaturatedFat 1.4 g, Sodium 56 mg, Sugar 27.8 g
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5/5 (2)Category Dessert, Snack, TreatCuisine AmericanTotal Time 1 hr 5 mins
- Position rack in center of oven. Preheat oven to 325°F/165°C. Coat an 8-inch (20 cm) square pan with non-stick spray. Line with a strip of parchment paper to cover bottom and overhang on two sides. Spray the paper, too.
- Whisk flour, baking powder and salt in a small bowl to aerate and combine. Add chopped chocolate and toss to coat; set aside.
- Whisk together the melted butter, sugar, brown sugar and vanilla. Add eggs one at a time, whisking well after each addition. Stir in instant espresso. Stir dry ingredients into the butter/espresso mixture until just combined. Scrape into prepared pan.
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