Honeynutcheeriossquares Recipes

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CHERRY WALNUT SQUARES



Cherry Walnut Squares image

I call these my "naughty but nice" bars. Packed with dried cherries, white chocolate chips and chopped walnuts, they're indulgent and oh-so-good! -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-1/2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
1/8 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
FILLING:
1 cup plus 2 tablespoons packed brown sugar
3/4 cup butter, cubed
1/4 cup light corn syrup
2 tablespoons heavy whipping cream
1/4 teaspoon salt
2-3/4 cups chopped walnuts, divided
1 cup dried cherries, chopped
2-1/2 teaspoons vanilla extract
3/4 cup white baking chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 40mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

HONEY NUT-MARSHMALLOW BARS



Honey Nut-Marshmallow Bars image

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

1 bag (10.5 oz) miniature marshmallows
3 tablespoons butter
8 cups Cascadian Farm® organic honey nut O's cereal

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

CHEERIO SQUARES



Cheerio Squares image

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

1/4 cup margarine
1 (10 1/2 ounce) bag miniature marshmallows
6 -8 cups Cheerios toasted oat cereal

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 CHEERIOS SQUARES



Honey & Nut Cheerios Squares image

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

1/2 cup honey
1/2 cup white sugar
1/2 cup crunchy peanut butter
5 cups Cheerios toasted oat cereal
1 tablespoon butter or 1 tablespoon margarine

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.

SUNNY'S QUICK CHEESE PUFF SQUARES



Sunny's Quick Cheese Puff Squares image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 24 squares

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed
All-purpose flour, for rolling
1/4 cup Dijon mustard
1 cup grated Parmigiano-Reggiano
10 to 14 sprigs fresh thyme, leaves finely chopped
Freshly cracked coarse black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
  • In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
  • Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

HONEY CHEESECAKE SQUARES



Honey Cheesecake Squares image

Categories     Cake     Dessert     Bake     Kid-Friendly     Quick & Easy     Cream Cheese     Lemon     Chill     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 25 (1 1/2-inch) squares

Number Of Ingredients 9

6 (4 3/4- by 2 1/2-inch) graham crackers
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 large egg
2 tablespoons milk
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 cup mild honey

Steps:

  • Preheat oven to 325ºF.
  • Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt. Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
  • Bake in middle of oven 10 minutes, then cool 5 minutes.
  • Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor. Add honey and blend filling well.
  • Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes. Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut into squares.

HONEY NUT SQUARES



Honey Nut Squares image

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

For crust
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
For topping
1/3 cup plus 1 tablespoon mild honey
1/4 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1 tablespoon heavy cream
1/2 cup whole almonds with skins (3 oz), toasted
3/4 cup hazelnuts (4 oz), toasted and any loose skins rubbed off in a kitchen towel
1/4 cup pine nuts (1 1/2 oz), lightly toasted
Special Equipment
a pastry or bench scraper

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.

CHESTNUT HONEY SQUARES



Chestnut Honey Squares image

The inspiration for this foolproof recipe came from the Paris bakery Moulin de la Vierge. These honey-kissed squares can be made ahead, do not require exotic equipment, are relatively simple (you pat the crust in the pan) and are beautiful, with a glistening glaze. Stored in an airtight container, they stay fresh for days.

Provided by Patricia Wells

Categories     dessert

Time 45m

Yield 32 squares

Number Of Ingredients 13

120 grams (3/4 cup) unbleached all-purpose flour
45 grams (1/2 cup) almond meal (see note)
35 grams (3 tablespoons) sugar, preferably unrefined vanilla sugar (see note)
1/2 teaspoon salt, preferably fine sea salt
6 tablespoons unsalted butter, chilled and cut into cubes
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter
80 grams (1 cup) sliced almonds
30 grams (1/3 cup) candied orange or lemon peel, cut into tiny cubes
65 grams (1/3 cup) sugar, preferably vanilla sugar
2 tablespoons chestnut honey or other intensely flavored honey
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 400 degrees. Line a 9 1/2-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.
  • Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt. Pulse to blend. Add the butter and pulse until the mixture resembles coarse crumbs. Add egg yolk, vanilla and 1 tablespoon of water. Pulse to incorporate. Add 2 to 3 tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball. You may not need all the water.
  • Turn the dough out into the prepared baking pan. Press the dough evenly into the bottom of the pan. Place in the oven on the center rack and bake until the pastry begins to brown around the edges, 12 to 15 minutes.
  • While the pastry is baking, prepare the topping: In a saucepan, melt the butter over low heat. Add the almonds, candied peel, sugar, honey and vanilla extract. Heat just until the ingredients are incorporated.
  • Remove the pan and spread the almond-honey mixture evenly over the pastry. Return the pan to the oven and bake until the topping is a deep gold, 12 to 15 minutes. Remove and transfer to a rack to cool in the pan. Once it has cooled, remove from the pan and cut into 32 squares. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 37 milligrams, Sugar 4 grams, TransFat 0 grams

COCONUT SQUARES



Coconut Squares image

These could be called Coconut Chocolate Butterscotch Nutty Bars!

Provided by S. Baker

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 24

Number Of Ingredients 7

⅓ cup shortening
1 cup dried bread crumbs
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
1 ⅔ cups sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees F.
  • Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
  • Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
  • Bake 25 to 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 26 g, Cholesterol 7.2 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 77.2 mg, Sugar 21.5 g

NUTTY CHEESECAKE SQUARES



Nutty Cheesecake Squares image

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. -Ruth Simon, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 teaspoon salt
2/3 cup cold butter
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 233 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

RAISIN SQUARES



Raisin Squares image

This recipe has been in our family for years. It is a Christmas tradition.

Provided by Janice Casselman

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 13

½ cup brown sugar
½ cup butter
½ cup all-purpose flour
¾ cup rolled oats
2 eggs
1 cup brown sugar
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
¾ cup raisins
½ cup flaked coconut
½ cup pitted sour cherries, drained with liquid reserved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
  • In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
  • Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 36.4 g, Cholesterol 38.5 mg, Fat 8.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 105.8 mg, Sugar 25.5 g

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From webetutorial.com


HONEY NUT CHEERIO CUPCAKES • BAKERITA
2015-05-14 In a liquid measuring cup, stir together the milk and 1/4 cup Honey Nut Cheerios. Microwave for 30 seconds, stir, and set aside while you prepare the batter. In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
From bakerita.com


HONEY NUT CHEERIO BALLS - THE SOCCER MOM BLOG
2021-06-26 How to Make Honey Nut Cheerio Balls. Prepare a large cookie sheet with non-stick spray or a non-stick silicone baking mat and set aside. Place marshmallows, peanut butter and honey in a saucepan. Heat this mixture on medium-high, stirring constantly. When the marshmallows completely melt, remove from heat and stir in the Cheerios.
From thesoccermomblog.com


HOMEMADE HONEY NUT CHEERIOS IN THREE MINUTES - CUPCAKE PROJECT
2020-07-30 Put all ingredients in a pot and heat on medium for about three minutes, stirring to coat all of the Cheerios. The heat causes the honey to liquify and combine better with the Cheerios. Cool and eat whenever you want! Note: If you are concerned about them being too sticky, lay them out on a parchment-lined baking sheet overnight to let the ...
From cupcakeproject.com


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