BIG SLAB BROWNIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
- In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
- Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
- Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
- Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.
DARK CHOCOLATE NUT BARS
Steps:
- Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
- Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
- In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
- To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
- Drizzle the chocolate over the mixture. When set, cut into bars and serve.
EASY BROWN SUGAR WALNUT BARS
Steps:
- Cut into 2-inch bars; cool in pan. The recipe makes about 16 walnut bars.
Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Cholesterol 19 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 129 mg, Sugar 11 g, Fat 8 g, ServingSize 16 walnut bars (16 servings), UnsaturatedFat 0 g
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.
NANCY'S BUTTER BEANS
Butter beans with bacon are delicious.
Provided by Wes
Categories Side Dish
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
- Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 33.2 g, Cholesterol 25.2 mg, Fat 9.5 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 994.8 mg, Sugar 8.2 g
CHEWY NUT AND CEREAL BARS
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the perfect afternoon snack. Honey and brown sugar lend a touch of sweetness, while egg whites (left over from Orange Pistachio Crescents), nuts, and seeds give the bars protein and chewiness.
Provided by Maggie Ruggiero
Categories Breakfast Brunch Bake Picnic Kid-Friendly Almond Cashew Organic Healthy Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
- Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
- Reduce oven to 325°F.
- Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
- Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
- Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
- Stir honey mixture into cereal mixture, then stir in whites.
- Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.
CRANBERRY-NUT BARS
Provided by Nancy Harmon Jenkins
Time 1h10m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Spread the nuts on a cookie sheet and place them in the oven to toast. Grease and flour a nine-inch-square brownie pan and set aside.
- Rinse the cranberries well under running water; pick them over and discard any that are spoiled. Place the cranberries, sugar and water in a small saucepan and bring to a boil over medium heat. As soon as the cranberries have popped, remove from the heat and set aside.
- When the nuts are toasted, remove them from the oven and, as soon as they are cool enough to handle, chop them coarsely or process them in a food processor.
- In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar. Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture.
- Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges of the pan. Cover the oatmeal mixture with the cranberry sauce and top the sauce with the remaining oatmeal mixture.
- Place in the preheated oven and bake for about 45 minutes, until the top is nicely browned. Cut in bars and serve immediately with vanilla ice cream. Keep any leftovers in a sealed cookie tin.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 17 grams, TransFat 0 grams
BROWN SUGAR BARS
This recipe was on top of a shoebox full of recipes my grandmother had clipped from magazines. I remember these fondly -- always coupled with a glass of cold milk. Full of old-fashioned flavor!
Provided by Aunt Willie
Categories Bar Cookie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8" baking pan.
- Sir together butter and brown sugar.
- Add egg and stir until blended.
- Combine flour, baking powder and salt.
- Add to brown sugar mixture, mixing well.
- Add vanilla extract and chopped pecans and stir.
- Pour into the greased and floured pan.
- Bake at 350 degrees for 30-35 minutes.
- Cool in pan.
- When cool, cut into bars and dust with powdered sugar.
Nutrition Facts : Calories 612.8, Fat 36.2, SaturatedFat 22.3, Cholesterol 144.4, Sodium 666.1, Carbohydrate 70, Fiber 0.6, Sugar 53.2, Protein 4.1
PUMPKIN BARS WITH BROWN SUGAR NUT TOPPING
Make and share this Pumpkin Bars With Brown Sugar Nut Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 375 degrees.
- Prepare an ungreased 13 x 9-inch baking pan.
- For the crust; cut the butter into the brown sugar and oats until crumbly.
- Press into bottom and up the sides of prepared baking dish.
- Bake for 10-12 minutes.
- For the topping; cut the butter into nuts, flour and brown sugar; set aside.
- For the filling; combine all ingredients in a large bowl; whisk/mix until well blended and smooth.
- Pour into prepared crust.
- Bake for 20 minutes.
- Remove from oven then immediately sprinkle the topping mixture evenly over the filling.
- Return to oven for 15-20 minutes.
- Cool on a rack.
- Garnish with whipped cream if desired.
Nutrition Facts : Calories 328.1, Fat 12.7, SaturatedFat 6.5, Cholesterol 53.1, Sodium 267.1, Carbohydrate 48.5, Fiber 2.3, Sugar 24, Protein 6.2
SUGAR NUT BARS
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease one 9x13 inch baking dish.
- In a saucepan over medium heat, melt the butter and blend together with the brown sugar. Remove from heat; set aside to cool.
- Add the flour, baking powder, vanilla and chopped nuts.
- Pour into prepared pan and bake at 250 degrees F (120 degrees C) for 50 minutes. Remove from oven and allow to cool. Cut into bars and roll in confectioners' sugar.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 27.5 g, Cholesterol 9.8 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 50.9 mg, Sugar 17.8 g
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