RUSTIC NUT BARS
My friends love crunching into these chewy, gooey bars that have a crust like shortbread and a wildly nutty topping. -Barbara Driscoll, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 157mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
COPYCAT NATURE VALLEY™ OATS 'N HONEY BARS
Ever wonder how Nature Valley™ Oats 'n Honey bars are made? See for yourself with this DIY-version of the classic granola bar that's packed with simple, wholesome ingredients.
Provided by Cindy Rahe
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
- Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
- In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
- Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 15 g, TransFat 0 g
HONEY NUT CEREAL BAR
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with 2 pieces of parchment paper.
- Combine butter, sugar, honey, salt, and cinnamon in a medium saucepan. Bring to a boil, stirring constantly. Continue to boil for 1 to 2 minutes, then immediately remove from heat.
- Stir in cereal and almonds. Pour into lined pan, pressing down with a rubber spatula. Let cool completely (about 30 minutes), and cut into 16 squares.
RUSTIC NUT BARS
Categories Dessert Bake Christmas Almond Cashew Pistachio Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64 bars
Number Of Ingredients 19
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 13- by 9-inch baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Whisk together flour, sugar, baking powder, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with pea-size butter lumps. Add egg and stir with a fork (or pulse) until a ball begins to form.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake until edges are golden and begin to pull away from sides of pan, 15 to 25 minutes. Cool in pan on a rack, about 40 minutes.
- Make topping:
- Reduce oven temperature to 350°F. Toast almonds and hazelnuts on separate sides of a shallow baking pan until fragrant and golden on the inside, 8 to 10 minutes. Rub hazelnuts in a kitchen towel to remove any loose skins (some skins may remain).
- Increase oven temperature to 375°F.
- Bring honey, brown sugar, and salt to a boil in a 3- to 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until coated.
- Spread mixture evenly over crust and bake until topping is caramelized and bubbling, 15 to 25 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 64 bars. Peel bars from foil.
HONEY NUT BARS
Sweet and chewy with dates, nuts and honey.
Provided by Alycia Sands
Categories Date Cookies
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square cake pan.
- Melt the butter over low heat and pour into a large mixing bowl. Add the honey and eggs, and beat well. Mix in the flour, baking powder, and salt. Mix in the walnuts and dates. Spread batter in pan
- Bake for 25 minutes in the preheated oven, or until light brown. Let cool for 5 to 10 minutes. Cut into bars and roll in confectioners' sugar.
Nutrition Facts : Calories 325 calories, Carbohydrate 52.6 g, Cholesterol 72.2 mg, Fat 12.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 119 mg, Sugar 37.9 g
RASPBERRY NUT BARS
Raspberry jam adds sweetness to these pretty bars from Beth Ask of Ulster, Pennsylvania. She revised the original recipe to reduce fat and calories. The end result is a treat so delicious you'll never know it's good for you. - Beth Ask
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.
Nutrition Facts : Calories 107 calories, Fat 5g fat, Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g protein.
ORGANIC GRANOLA, NUT, HONEY, AND CHOCOLATE CAKE BARS
Almost a dessert but not quite and loaded with nutrients and protein. Use organic honey, butter, etc. and you have an amazing natural treat. My favorite is to heat in a bowl and add milk like a super decadent pudding cake.
Provided by fleur
Categories Breakfast and Brunch
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and grease.
- Place 3/4 cup oats in a blender; blend to make oat flour. Combine oat flour, remaining oats, nuts, chocolate chips, peanut butter chips, sugar, cinnamon, and salt in a bowl.
- Mix honey, peanut butter, butter, water, and olive oil together in a separate bowl; stir into oat mixture until well coated. Press firmly across the baking sheet and into the corners.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Cool to room temperature before cutting into bars.
Nutrition Facts : Calories 426 calories, Carbohydrate 41.2 g, Cholesterol 10.2 mg, Fat 26.7 g, Fiber 4.4 g, Protein 10.5 g, SaturatedFat 9 g, Sodium 248.9 mg, Sugar 25.8 g
CHEWY RAINFOREST BARS
Make and share this Chewy Rainforest Bars recipe from Food.com.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 10m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
- Add remaining ingredients; mix well.
- Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
- VARIATION: Can substitute dried cranberries or raisins instead of apricots.
Nutrition Facts : Calories 161, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 100.8, Carbohydrate 25.8, Fiber 1.9, Sugar 15.2, Protein 3.1
RAINFOREST CHEWY BARS
Make and share this Rainforest Chewy Bars recipe from Food.com.
Provided by Sassy_Sophia
Categories Breakfast
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Microwave: honey and butter in large microwaveable bowl on high for 1 minute.
- Stir until well blended.
- Add marshmallows.
- Toss to coat (mix).
- microwave 1 1/2 minutes or until marshmallows are puffed.
- Stir until well blended.
- Add: Remaining ingredients.
- Mix well.
- Press: Cereal mixture firmly into greased 13x9 inch pan.
- Cool.
- Cut into 24 bars.
- **Makes 24 servings, 1 bar each.
- *** You can also substitute or add cranberries, coconut, raisins, etc any dried fruit you want or nuts.
Nutrition Facts : Calories 156.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 99.7, Carbohydrate 24.7, Fiber 1.9, Sugar 14.3, Protein 3.1
BEST FRUIT AND NUT BARS
Provided by Monica Reinagel
Categories Nut Bake Low Cal High Fiber Wheat/Gluten-Free Condiment Dried Fruit Honey Seed Peanut Butter
Yield Makes 12 bars
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325.
- 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
- 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
- 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
- 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.
RAINFOREST HONEY-NUT BARS
Make honey-oat bars at home with this simple recipe! With dried fruit, nuts, seeds and oats, these sweet Rainforest Honey-Oat Bars are a great treat.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings, 1 bar each
Number Of Ingredients 7
Steps:
- Microwave honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are puffed; stir until well blended.
- Add remaining ingredients; mix well.
- Press cereal mixture firmly into greased 13x9-inch pan. Cool. Cut into 24 bars.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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