Nuttybars Recipes

NUTTY BARS

Steps:

• Beat eggs slightly in bowl (I use electric mixture).
• Add sugar and vanilla, mix well.
• Mix in flour, soda and nuts.
• Spread in greased 8x8-inch (20x20cm) pan.
• I line the pan with greased foil wrap and it makes removing them a lot easier.
• This is very thick and if you wet your hands it is easier to spread around, doesn't have to be pressed evenly flat.
• Bake in 350°F oven for about 20 minutes.

NO-BAKE NUTTY OAT BARS

Steps:

• In a bowl, combine the oats, raisins, and seeds.
• Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
• Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
• Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
• Refrigerate until the oat mixture sets.
• Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
• For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
• Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
• Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
• Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
• Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
• Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
• Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
• If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

RUSTIC NUT BARS

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter., In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan. , Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack., In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust., Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.

NUTTY BARS

Steps:

• 1. In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S Corn Flake Crumbs, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust. 2. Layer chips and peanuts evenly over crust. Pour sweetened condensed milk evenly over top.3. Bake at 350°F for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars.

NUTTY NOEL BARS

Steps:

• Heat oven to 350°. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
• Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

QUICK AND EASY NUTTY CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9 x 13 inch baking pan.
• Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan.
• Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture.
• Sprinkle with remaining 3/4 cup pecans.
• Bake 25 to 30 minutes or until edges are brown.
• Cool completely. Cut and store in refrigerator in air tight container.

SALTED NUT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until evenly mixed. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes; cool slightly.
• Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat all remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.

NUTTY FLORENTINE BARS

Steps:

• Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
• Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glacé and dried cherries.
• When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden - check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.