JEWEL NUT BARS
These colorful bars, with the eye-catching appeal of candied cherries and the crunchy goodness of mixed nuts, are certain to become a holiday favorite year after year. I get lots of compliments on the rich, chewy crust and the combination of sweet and salty flavors.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9-in. baking pan. Bake 15 minutes. , In a large bowl, whisk together egg and salt; stir in remaining brown sugar. Stir in nuts, cherries and chocolate chips. Spoon evenly over crust., Bake until topping is set, 20-25 minutes. Cool completely on a wire rack. Cut into bars.
Nutrition Facts :
MIXED NUT BARS
Here's a tasty treat that is a wonderful time-saver. No matter where I take these bars, no one can eat just one and I always get asked for the recipe. They look great piled high on a pretty platter and taste even better.-Bobbi Brown, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
JEWELED FRUITCAKE
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
- Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
JEWEL NUT BARS
These tasty bars are a delight to serve. The combination of sweet and salty is a delight, and the combination of colored candied cherries, gives it the Christmas appeal. A great addition to your holiday tray, and different.Very fast and easy to bake.
Provided by Baby Chevelle
Categories Bar Cookie
Time 40m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a bowl, combine flour and 1/3 cup brown sugar;cut in butter until mixture resembles coarse crumbs.
- Press into a lightly greased 13x9x2-inch baking pan.
- Bake at 350 for 15 minutes.
- Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
- Stir in nuts, cherries and chocolate chips.
- Spoon evenly over crust.
- Bake at 350 for 20 minutes. Cool on wire rack.
- Cut into bars.
Nutrition Facts : Calories 1480.5, Fat 100.2, SaturatedFat 44.4, Cholesterol 192.5, Sodium 834.8, Carbohydrate 140.2, Fiber 10.9, Sugar 81.1, Protein 22.2
CHERRY JEWEL BARS
Wonderful Christmas bars - very colourful and tasty to eat too. These look fantastic on your Christmas platter.
Provided by laursy
Categories Bar Cookie
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350 degrees.
- COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
- MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
- SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
- BAKE an additional 20 minutes.
- COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.
Nutrition Facts : Calories 79.9, Fat 4.8, SaturatedFat 1.2, Cholesterol 3.9, Sodium 72.3, Carbohydrate 8.8, Fiber 0.7, Sugar 5.1, Protein 1.4
AWESOME FRUIT AND NUT BARS
Home made version of Nak'd bars - healthy and quick and easy to make.
Provided by Veggie Vie UK
Time 10m
Yield Makes 12-16
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor, and process until the ingredients are all combined - the mix should be sticky, there should be no obvious lumps of fruit or nuts. Depending on your food processor this can take a while - mine took a minute or so to process to the required level.
- Line a tray or dish with cling film, and scrape the mix into the dish. Press down hard with the back of a spatula to flatten the top. The mix should be about 1 inch/2cm in height.
- Place in the fridge for at least 30 minutes before cutting into 12 bars. The bars can be wrapped individually, kept in airtight container (separated with cling film if necessary) in the fridge, or even frozen, if you find you can't stop yourself eating them!
CARAMEL-NUT BARS
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
- Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
- Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.
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