WHOLE WHEAT CEREAL BARS
This is a great recipe if you on the go! It's an easy microwave snack that uses the ingredients found in most pantries. This can even be made with low fat peanut butter. Not only healthy but it taste great!!
Provided by kimberlyrs
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
- Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 77 g, Fat 11.3 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 109.1 mg, Sugar 53.8 g
WHOLE-WHEAT BARS WITH RASPBERRY JAM
These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat flour and wheat bran add wholesome notes. Lemon zest balances the sweetness of the berry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.
WHOLE WHEAT-RASPBERRY BARS
These soft bars filled with raspberryjam are more virtuousthan many coffee-breaktreats. Applesauce givesthe cookies a cakelike texture; whole wheat flourand wheat bran add wholesome notes. Lemon zestbalances the sweetness ofthe berry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flours, bran, salt, andbaking soda in a medium bowl; set aside.Put brown sugar and zest in the bowl ofan electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beatin egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Roll out 1 pieceof dough between 2 lightly floured sheetsof parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm.Remove top piece of parchment. Trimdough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise.Spread 1/4 cup jam down half of eachlength, leaving a 1/2-inch border. Folddough over; pinch to seal. Refrigerateuntil firm, about 20 minutes. Repeat withremaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars,but do not separate until after baking.Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack.
WHOLE-WHEAT-RASPBERRY BARS
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside. Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in the butter until fluffy. Beat in the egg until pale and smooth.
- Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half; wrap in plastic. Chill until firm, about 2 hours.
- Preheat the oven to 375°F. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 × 11 1/2-inch rectangle, about 1/8 inch thick. If the dough becomes too soft, refrigerate until firm. Remove the top piece of parchment. Trim the dough 1/2 inch on all sides. Transfer the rectangle on the parchment to a baking sheet.
- Cut the rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold the dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking. Bake until golden brown, about 20 minutes. Let cool on the sheet on a wire rack. The bars can be stored in an airtight container at room temperature for up to 3 days.
RASPBERRY JAM BARS
My Grandmother Addie made these bars for family picnics and enjoyed watching her grandchildren try to resist them. But all it took was just one bite...then one bar didn't seem to satisfy. They disappeared in a flash.-Mary Nickerson, Ellington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened., Press into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. , Spread jam over crust. Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.
Nutrition Facts : Calories 388 calories, Fat 20g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 230mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
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