ALMOND BARS
I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.
Provided by Northwestgal
Categories Bar Cookie
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
- Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
- Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
- When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).
ALMOND SPICE BARS
Provided by Food Network Kitchen
Time 2h45m
Yield about 24
Number Of Ingredients 17
Steps:
- Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang; coat with cooking spray. Bring the honey and granulated sugar to a simmer in a small saucepan over medium heat, stirring to dissolve. Remove from the heat and transfer to a large bowl. Stir in the cinnamon, cloves and nutmeg; let cool slightly, 10 minutes.
- Whisk the flour, baking powder and salt in a medium bowl. Quickly stir the beaten egg into the honey-sugar mixture with a rubber spatula, then add the almonds, orange peel, vanilla, lemon zest and 1 tablespoon liqueur. Stir in the flour mixture until combined (the dough will be stiff and dry). Scrape into the prepared pan. Lightly coat a piece of plastic wrap with cooking spray and use to press the dough into an even layer. Set aside 1 hour.
- Preheat the oven to 375 degrees F. Bake the bars until golden brown and a toothpick inserted into the center comes out with only a few crumbs, 25 to 30 minutes.
- Make the glaze: Whisk the confectioners' sugar, orange juice and remaining 1 tablespoon
- liqueur in a bowl until smooth. Brush the warm bars with some of the glaze; cover the remaining glaze and set aside. Let the bars cool 10 minutes in the pan, then remove to a cutting board. Cut into 1-by-2 1/2-inch bars and let cool completely on a rack.
- Drizzle the bars with the remaining glaze; top with candied orange peel.
CHERRY ALMOND BARS
Steps:
- HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
- STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
- BAKE 15 minutes.
- SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
- BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
SCANDINAVIAN ALMOND BARS
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
Provided by Katra Diesel
Categories Bar Cookie
Time 27m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
Nutrition Facts : Calories 58.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.9, Sodium 40.2, Carbohydrate 10.4, Fiber 0.2, Sugar 6.7, Protein 0.8
ALMOND PRETZEL SNACK BARS
Provided by Silvana Nardone
Time 1h20m
Yield 10 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
- In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
- Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
- Bake until just firm, about 12 minutes. Let cool completely on a rack.
- Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.
Nutrition Facts : Calories 228 calorie, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 71 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 6 grams, Sugar 11 grams
EASY ALMOND BARS
Make and share this Easy Almond Bars recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 50m
Yield 1 9x13pan, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line a 9x13" pan with foil and grease with butter.
- Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
- Pour into pan, and spread evenly.
- Sprinkle with almonds and remaining tbsp of sugar.
- Bake for 30-35 minutes, until golden.
ALMOND CHERRY PEPITA BARS
This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
- Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
ALMOND JOY BARS
These are so Yummy! They really do taste like an Almond joy candy bar. I usually make these for Christmas, but I tend to also make them for pot lucks or other family functions. These are a huge hit. Trust me, you will Love them!
Provided by Smile1968
Categories Bar Cookie
Time 40m
Yield 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine,stir in sugar and graham crackers until all worked in together.
- Pat in the bottom of a 9x13 pan.
- Bake in a 350 degree oven for 10 minutes.
- while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
- I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
- When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
- Bake the bars for 20 minutes or until light golden brown.
- Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
- I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.
Nutrition Facts : Calories 345.8, Fat 19.6, SaturatedFat 8, Cholesterol 10.8, Sodium 162.1, Carbohydrate 40.9, Fiber 2.4, Sugar 35, Protein 5.7
ALMOND BARS
This recipe I got from a friend 30 years ago. It's hard to believe it calls for a full bottle of almond to be used, but it does and is fantastic. Very moist and needs no frosting.
Provided by CoffeeB
Categories Bar Cookie
Time 35m
Yield 9 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Mix all together.
- Pour into an 8x8 baking pan for 25 minutes.
Nutrition Facts : Calories 257.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 50.6, Sodium 250.6, Carbohydrate 36, Fiber 0.5, Sugar 22.7, Protein 2.6
ALMOND FRUIT BARS
Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16 to 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
- In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
- Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
Nutrition Facts : Calories 179 g, Fat 8 g, Protein 2 g
SPICED CHOCOLATE ALMOND BARS
These bars are like a sophisticated, healthy-ish candy bar. The warming spices make them perfect for the holidays but really, I make these in the summer, too.
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
- Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
- Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
- Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.
LEMON ALMOND BARS
Make and share this Lemon Almond Bars recipe from Food.com.
Provided by Julesong
Categories Bar Cookie
Time 1h
Yield 1 batch
Number Of Ingredients 10
Steps:
- Make the bottom layer: in a bowl cream together the butter, sugar, and salt until fluffy; stir in flour until well mixed.
- Press mixture into an ungreased 13x9 baking pan.
- Bake at 325°F for about 35 minutes or until golden.
- Make the topping: in a separate bowl whisk together the eggs, sugar, flour, lemon rind, and juice until smooth; pour over the baked bottom layer.
- Sprinkle with the sliced almonds and bake for 20 to 25 minutes or until set.
- Let cool on rack, then cut into bars.
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST ALMOND PASTE BARS
A Dutch treat, these are better than any you will find in a bakery. Be careful not to eat the whole pan ;)
Provided by hum_butterfly
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
- Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
- Combine both mixtures.
- Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
- Bake for 30 to 45 minutes until toothpick comes out clean.
- Enjoy!
ALMOND BARS
I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.
Provided by Food Network
Categories dessert
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
- Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
- For the glaze:
- In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.
ALMOND TOFFEE BARS
Steps:
- HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
- BAKE 15 minutes.
- COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
- BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.
ALMOND FLOUR ENERGY BARS
Peanut butter, oat, and honey energy bars with almond flour. Store for 5 days in the fridge or up to 1 month in the freezer.
Provided by hubbellfoodtolove
Categories Granola Bars
Time 1h10m
Yield 9
Number Of Ingredients 6
Steps:
- Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
- Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
- Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 31.9 g, Cholesterol 1.1 mg, Fat 22.4 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 3 g, Sodium 73 mg, Sugar 13.5 g
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HOMEMADE PROTEIN ALMOND BARS RECIPE - MAXLIVING
From maxliving.com
- Place almonds, flax meal, shredded coconut, whey protein, almond butter and salt in a food processor. Pulse briefly, about 10 seconds.
ALMOND BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
- Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
NO-BAKE ALMOND COCONUT PROTEIN BARS - RUNNING ON REAL FOOD
From runningonrealfood.com
- Place the almonds in a food processor or high-powered blender and mix until broken down into a grainy flour. It’s ok if there are some large chunks.
CARAMELY ALMOND BUTTER BARS - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat your oven to 350. Line an 8x8 inch pan with parchment paper. (Or use foil and spray with nonstick.
- Or spray the pan itself.)In a large bowl or stand mixer, beat together the butter and both sugars until light and fluffy, about 2 minutes.Add the egg, salt, and almond extract and beat well, scraping down the sides.Add the flour and beat until not quite incorporated.Add the rolos.
- I mixed them in for a couple seconds with the beater, but you can fold them in with a wooden spoon if you want. (Some of the rolos in my batch were broken and some were left whole) Don't over mix.Press into the prepared square pan.Bake at 350 for about 22-24 minutes, or until the edges are golden brown.
RASPBERRY-ALMOND BARS RECIPE - MARTHA MCGINNIS | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking pan. In a standing mixer, beat the softened butter with the margarine until smooth. Add the flour and confectioners' sugar and beat on low speed until combined. Pat the dough evenly into the bottom of the pan and bake in the middle of the oven for about 30 minutes, or until golden. Let cool slightly, then spread with the jam. Leave the oven on.
- In a medium bowl, whisk the brown and granulated sugars with the melted butter, eggs and vanilla and almond extracts until smooth; fold in the almonds. Spread the topping over the jam in an even layer. Bake for about 25 minutes, or until set and golden. Let cool completely in the pan. Using a sharp knife, cut into 48 bars and serve.
ALMOND BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
ALMOND ROCA BARS (FAST AND EASY DESSERT!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Beat in flour. Spread in a 9x13 pan. (Wet your fingers if the dough sticks).Bake at 350 for 13-15 minutes, or until it is set on the edges (and set in the middle, too, if you like them to be a little crispy).Sprinkle generously with chocolate chips immediately after baking.
- Let it sit for 5 minutes or so to let them melt (this is hard.)(Sometimes I cheat and stick it back in the still-warm oven, but if you do this only leave it in for about a minute or two, otherwise your chocolate will get all weird on you.)Spread the chips around when they have melted.Don't eat all at one time.
SCANDINAVIAN ALMOND BARS - MIDWEST LIVING
From midwestliving.com
- Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat until light and fluffy. Add egg and 1/2 teaspoon almond extract; beat until combined. Stir in flour, baking powder and salt; mix well.
- Divide dough into four pieces; roll each piece into a 10-inch log. Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets. Flatten logs by hand until each is about 3 inches wide. Brush with milk and sprinkle with sliced almonds.
- Bake until edges just begin to brown, about 13 minutes. While warm, bias-slice each log into eight 1-inch-wide slices. Cool on cookie sheets 2 minutes. Remove; cool on wire racks set over wax paper.
NO-BAKE CHOCOLATE ALMOND BARS - RUNNING ON REAL FOOD
From runningonrealfood.com
- If your dates are overly dry (or if you’re unsure if they’re soft enough), soak them (pitted) in hot water for 15 minutes then drain well before using in the recipe. It’s ok if they’re wet when you add them to the recipe but make sure any excess water as been drained off.
- Add 1 cup each of oats and raw almonds to a food processor and blend into a grainy flour consistency. A few larger pieces of almonds left behind are ok but it should be mostly broken down.
- Add 1 cup of packed dates, 1/2 cup nut butter of choice, 1/4 cup of cocoa powder and the optional salt and vanilla, if using.
ALMOND-OAT RASPBERRY BARS RECIPE - NA YOUNG MA | FOOD & WINE
From foodandwine.com
- Preheat the oven to 400°. Line a 9-by-13-inch metal baking pan with foil, leaving 2 inches of overhang on the long sides; lightly coat the foil with baking spray.
- In a medium bowl, using an electric mixer, beat the butter with the brown sugar, salt and orange zest on medium speed until well combined. Add the oats and beat until incorporated. Press the oat topping into clumps.
CHOCOLATE ALMOND OAT BARS FROM THE FOOD DOULA COOKBOOK
From culinarynutrition.com
- Whisk eggs in a medium bowl, and stir in the almond butter, maple syrup, coconut oil, and vanilla. Pour the wet mixture over the dry ingredients and mix until all oats are covered and look wet.
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From sallysbakingaddiction.com
- Preheat oven to 300°F (149°C). Line an 8 or 9-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 the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, chopped dates, and sunflower seeds 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 minutes. 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 helps firm up the bars which makes 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 at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
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