BLUEBERRY ALMOND SNACK BARS
1 bowl and 7 real food ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars. They're easy to make, healthy, and wholesome!
Provided by Sally
Categories Granola Bar
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes or until lightly golden brown on top. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars.
- Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.
BERRY ALMOND BARS
Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like.
Provided by CONNIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
- In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
- Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.7 g, Cholesterol 38.5 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 189.4 mg, Sugar 11.2 g
CHEWY ALMOND BARS WITH BLUBERRIES
Steps:
- Line a bread pan (8 x 4 inches) with parchment paper over hanging on the sides. (It makes easy to pull out baked bars from the pan) Not needed if using foiled baking pan. Just spray with a butter spray. Just like shown in the pictures.
- Preheat your oven to 300°F (149°C). Pulse lightly 3/4 cup of the almonds into chunks.
- Add almond halves, almond chunks, oats, salt and blueberries in a large mixing bowl and mix well. Next add peanut butter, vanilla and honey. Mix to combine.
- Transfer this mix into the baking pan. Press it all firmly. You may use greased back of a spoon/spatula to press the mix down evenly.
- Bake these for about 20-24 minutes. Or until they appear golden-brown on top. Mine were done in 22 minutes. The bars may appear sticky. Don't be tempted to continue to bake these. They will firm up further in the refrigerator.
- Take them out of oven and let cool on a wire rack for some time and place in the refrigerator for an hour or so. It will help them to firm up.
- Remove them from pan using overhangs. Cut into desired shapes with a sharp knife.
Nutrition Facts : ServingSize 1 bar, Calories 158 kcal, Carbohydrate 17 g, Protein 7 g, Fat 11 g, Sodium 2 mg, Sugar 10 g
VANILLA ALMOND BLUEBERRY BARS
This recipe came off of a box of Cascadian Farm Organic French Vanilla Almond Granola cereal. The original recipe obviously calls for that brand of granola cereal but you can use any kind of granola you like in this recipe! I think you could also probably use fresh fruit instead of frozen - I haven't tried that but I don't see why it wouldn't work!
Provided by anonymous
Categories Breakfast
Time 45m
Yield 16 bars, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F and grease an 8-inch square pan.
- In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy.
- Beat in the flour, baking powder and baking soda.
- Stir in the granola.
- Press about 2/3 of the dough into the bottom of the prepared pan.
- In a medium bowl, mix the blueberries and sugar; spoon over dough to within ½ inch of the edges.
- Crumble the remaining 1/3 of dough on top of the fruit.
- Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude - bake for 30-35 minutes.)
- Cool completely, about 30 minutes, then cut into 16 bars.
Nutrition Facts : Calories 363.5, Fat 17.2, SaturatedFat 8.2, Cholesterol 30.5, Sodium 240.6, Carbohydrate 47.1, Fiber 3.3, Sugar 23.8, Protein 6.1
LEMON-BLUEBERRY BLONDIE BARS
Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.
Provided by Darcy Lenz
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
- Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
- Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
- Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
- To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g
FRESH BLUEBERRY BARS
Make and share this Fresh Blueberry Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 12 bars
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour and brown sugar; stir to mix.
- With a pastry blender, cut in the butter until mixture resembles coarse meal.
- Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
- In another bowl, mix together the cinnamon, baking soda, and salt.
- Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
- Add blueberries; stir to combine.
- Spoon filling mixture evenly over the crust.
- Bake at 350 degrees for 35 minutes.
- Cool in the pan.
- Sprinkle with powdered sugar.
- Cut into bars and serve.
Nutrition Facts : Calories 158.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 32, Sodium 171, Carbohydrate 23.7, Fiber 0.7, Sugar 14.6, Protein 2
BLUEBERRY-ALMOND BARS
Blueberry Jam in the middle of these buttery bars that are loaded with almonds and white chocolate, YUM!!!
Provided by RecipeNut
Categories Bar Cookie
Time 30m
Yield 16 cookies, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
- In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
- Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
- Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
- Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.
BLUEBERRY BONANZA BARS
An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
- Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
- Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
- Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
- Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.
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