Pumpkin Clif Bar Recipe Hack

FANTASTIC PUMPKIN BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

CHOCOLATE CHIP CLIF BAR RECIPE HACK

Steps:

• Spray an 8 x 8-inch pan with non-stick cooking spray; set aside.
• Place the dates in a food processor and pulse until finely chopped.
• Combine the pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.
• Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended.
• Remove from heat and stir in the vanilla extract.
• Pour the peanut butter mixture over the oat mixture and stir until well combined.
• Gently stir in the chocolate chips.
• Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan.
• Let the mixture sit until completely cool and set, at least 1 hour.
• Cut into bars and wrap individually in plastic wrap.
• Store in the refrigerator.

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

PUMPKIN CLIF BAR RECIPE HACK

Steps:

• Preheat oven to 325 degrees. Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor. Blend until cereal is fairly crumbly/almost a flour. Raisins and apricot should still be somewhat formed. In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter. Add dry mixture to wet ingredients and stir until well blended.
• Form medium ball and shape mixture into about a 1.25″ x 3-3.5″ rectangle bar. Place bars on non-stick cookie sheet and place in oven. Bake for 9-10 minutes. Remove from pan and cool completely. Store in an air tight container.