Product 19 Bars Recipes

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

NO-BAKE APPLE BREAKFAST BARS

Steps:

• Butter bottom and sides of 8-inch square pan, or spray with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor).
• In large bowl, mix cereal and sunflower nuts; set aside.
• In 3-quart saucepan, heat corn syrup, brown sugar, apples and cinnamon just to boiling over medium-high heat, stirring occasionally. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir gently until evenly coated.
• Press mixture evenly into pan with back of wooden spoon. Refrigerate about 1 hour or until set. For bars, cut into 4 rows by 4 rows. Store covered at room temperature.

EASY ZUCCHINI BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, oil, eggs, and salt together in a bowl using an electric mixer until creamy. Add zucchini and mix on low until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth.
• Pour batter into an ungreased 8x12-inch baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out dry, about 20 minutes.

CALGARY NANAIMO BARS

Steps:

• Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat., Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set., For filling, in a small bowl, beat confectioners' sugar, pudding mix, butter and milk until smooth; spread over crust., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.

PRODUCT 19 BARS

Steps:

• 1. In 4-quart saucepan, combine corn syrup, peanut butter and brown sugar. Cook over medium heat, stirring constantly, until smooth and hot remove from heat. Stir in dry milk. Add KELLOGG'S PRODUCT 19 cereal and almonds, mixing until well coated.2. Press cereal mixture evenly and firmly in buttered 8 x 8 x 2-inch baking pan coated with cooking spray. Refrigerate until firm. Cut into bars. Store in airtight container or individually wrapped in plastic wrap.