HONEY NUT SQUARES
Categories Dessert Bake Kid-Friendly Almond Pine Nut Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25 (1-inch) bars
Number Of Ingredients 18
Steps:
- Make crust:
- Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
- Preheat oven to 375°F.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
- Make topping:
- Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
- Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.
HONEY NUT-MARSHMALLOW BARS
Marshmallows, butter and organic honey nut cereal make an easy microwave treat. No baking is needed.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 24
Number Of Ingredients 3
Steps:
- Butter bottom and sides of 13x9-inch pan.
- In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.
- Immediately stir in cereal until evenly coated. Press in pan. Cool about 30 minutes or until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 8 g, TransFat 0 g
HONEY PEANUT SQUARES
"I serve this soft, nutty candy every year at our Christmas open house," relates Norene Wright of Manilla, Indiana. "Honey roasted peanuts make this sweet treat even more special."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.
Nutrition Facts : Calories 185 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 104mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY & NUT CHEERIOS SQUARES
This is a very simple, yet very tasty, snack bar recipe. I like to use half regular variety Cheerios and half Multigrain Cheerios, but you can use any variety you like. You might also try mixing in some dried fruit or chocolate chips, but I prefer them as is. Especially if you use Multigrain Cheerios, this is a healthier bar than Rice Crispy treats. My whole family likes them, and they are great to make with kids. (Obviously, supervision is needed for the stove with younger children, but an older child can make these themselves.) Prep time includes cooling time.
Provided by Candiss
Categories Bar Cookie
Time 19m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Measure honey and sugar into a large saucepan.
- Heat just to boiling.
- Add peanut butter and stir until melted.
- Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
- Fold into a buttered 13x9 pan.
- Allow to cool one minute.
- With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
- Allow to cool thoroughly, about 15 minutes.
- Cut into squares.
HONEY NUT BARS
Sweet and chewy with dates, nuts and honey.
Provided by Alycia Sands
Categories Date Cookies
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square cake pan.
- Melt the butter over low heat and pour into a large mixing bowl. Add the honey and eggs, and beat well. Mix in the flour, baking powder, and salt. Mix in the walnuts and dates. Spread batter in pan
- Bake for 25 minutes in the preheated oven, or until light brown. Let cool for 5 to 10 minutes. Cut into bars and roll in confectioners' sugar.
Nutrition Facts : Calories 325 calories, Carbohydrate 52.6 g, Cholesterol 72.2 mg, Fat 12.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 119 mg, Sugar 37.9 g
CHEERIO SQUARES
My mom used to make this instead of rice crispy treats. Honestly I like these way more than the rice crispy version. For a twist, use Honey Nut Cheerios. I have set it up so that the Prep time is the the time on the stovetop and cook time is the time to let it set up in the pan. Enjoy!
Provided by Lord Bezoar
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Melt the Margarine in a large pot. Add the Marshmallows and stir until melted.
- Now, add the Cheerios a little at a time and stir them in so that the cheerios are completely coated. Keep adding Cheerios until no more will be coated.
- Pour the mixture into a 9x13 pan and allow to cool. Slice it up and eat.
HONEY NUT CEREAL BAR
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with 2 pieces of parchment paper.
- Combine butter, sugar, honey, salt, and cinnamon in a medium saucepan. Bring to a boil, stirring constantly. Continue to boil for 1 to 2 minutes, then immediately remove from heat.
- Stir in cereal and almonds. Pour into lined pan, pressing down with a rubber spatula. Let cool completely (about 30 minutes), and cut into 16 squares.
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- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving flaps on all 4 sides. Set aside.
- Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4" at the largest.
- Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated.
- Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this.
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