Almond Bars Recipes

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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



Almond Bars image

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.).

4 eggs
2 cups sugar
1 cup butter, melted (no substitutes)
2 cups all-purpose flour
2 1/2 teaspoons almond extract
1 cup cups sliced almonds (increase or decrease as desired)
1/2 cup confectioners' sugar (optional)

ALMOND SPICE BARS

Provided by Food Network Kitchen

Time 2h45m

Yield about 24

Number Of Ingredients 17



Almond Spice Bars image

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.

Cooking spray
1/2 cup honey
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 1/2 cups sliced almonds
1/4 cup finely chopped candied orange peel, plus more for topping
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
2 tablespoons orange liqueur
1/2 cup confectioners' sugar
1 tablespoon fresh orange juice

CHERRY ALMOND BARS

Provided by Food Network

Categories     dessert

Time 50m

Yield 16 bars

Number Of Ingredients 12



Cherry Almond Bars image

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.

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/4 cup firmly packed brown sugar
1/8 tsp. salt
6 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
2 tsps. water
1/2 tsp. almond extract
3/4 cup Smucker's® Cherry Sugar Free Preserves or Smucker's® Cherry Preserves
TOPPING:
1/2 cup chopped almonds
1/4 cup brown sugar
2 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA

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



Scandinavian Almond Bars image

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

1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup margarine or 1/2 cup butter
1 cup sugar
1 large egg
1/2 teaspoon almond extract
milk
1/2 cup sliced almonds
1 cup icing sugar
1/4 teaspoon almond extract
3 -4 teaspoons milk

ALMOND PRETZEL SNACK BARS

Provided by Silvana Nardone

Time 1h20m

Yield 10 bars

Number Of Ingredients 9



Almond Pretzel Snack Bars image

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

Gluten-free cooking spray
1 cup gluten-free old-fashioned oats
1 cup gluten-free brown rice cereal
1/2 cup chopped raw almonds
1/2 cup chopped raw cashews
1/2 cup gluten-free pretzel sticks
1/2 cup pure maple syrup
1/3 cup creamy almond butter
1/8 teaspoon salt

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



Easy Almond Bars image

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.

2 cups flour
2 cups sugar
1 cup margarine, melted
4 eggs
1/2 teaspoon baking powder
2 teaspoons almond extract
1 pinch salt
1/2 cup almonds, sliced
1 tablespoon sugar

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



Almond Cherry Pepita Bars image

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

Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt

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



Almond Joy Bars image

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

2 cups crushed graham crackers
1/2 cup sugar
2/3 cup melted margarine
3 cups flaked coconut
2 (14 ounce) cans sweetened condensed milk
1 1/2 cups toasted almonds
1 (12 ounce) package semi-sweet chocolate chips

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



Almond Bars image

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

1/2 cup butter, melted
1 1/4 cups flour
1 cup sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) bottle almond extract

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



Almond Fruit Bars image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam, such as cherry, plum, or raspberry

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



Spiced Chocolate Almond Bars image

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.

2 tablespoons unsalted butter, plus more for the pan
1 cup creamy roasted almond butter
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 cup bittersweet chocolate chips
1 tablespoon coconut oil or vegetable oil
1/2 cup toasted sliced almonds

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



Lemon Almond Bars image

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.

3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups flour
4 large eggs
1 1/2 cups granulated sugar
1/4 cup flour
2 tablespoons freshly grated fresh lemon rind
1/3 cup fresh lemon juice
1 1/2 cups sliced almonds

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



Almond Bars image

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.

4 eggs
2 cups sugar
1 cup butter, melted
2 cups all-purpose flour
2-1/2 teaspoons almond extract
Confectioners' sugar

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



The Best Almond Paste Bars image

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!

1/2 cup butter
1 cup flour
1/2 cup oil
1 cup granulated sugar
1 teaspoon baking powder
3 eggs
1 cup almond paste
1 cup granulated sugar
2 eggs
1 teaspoon almond flavoring

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



Almond Bars image

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.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 cup sugar
1 egg
1/2 teaspoon almond extract
Milk, for brushing
1/2 cup sliced almonds, coarsely chopped (or as many as you need)
1 cup confectioners' sugar, sifted
3 to 4 tablespoons milk

ALMOND TOFFEE BARS

Provided by Food Network

Categories     dessert

Time 55m

Yield 2-3 dozen bars

Number Of Ingredients 8



Almond Toffee Bars image

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.

1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut into small pieces
1 cup slivered almonds

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



Almond Flour Energy Bars image

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

2 cups quick oats
2 cups almond flour
½ cup peanut butter
½ cup milk
⅓ cup honey
1 teaspoon vanilla extract

More about "almond bars recipes"

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.


VANILLA ALMOND SNACK BARS - SALLY'S BAKING ADDICTION

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.


NEW WORLD FOODS ALMOND LIVE BARS, 175GM : AMAZON.CA: GROCERY …
New World Foods Almond Live Bars, 175gm : Amazon.ca: Grocery & Gourmet Food. Skip to main content.ca. Hello Select your address Grocery Hello, Sign in. Account & Lists Returns & Orders. Cart All. Best Sellers Prime New Releases Gift Ideas ...
From amazon.ca
Reviews 2


KASHI CHIA CHOCOLATE ALMOND AND SEA SALT BAR, 5 BARS, 175G : …
Kashi Chia Chocolate Almond and Sea Salt Bar, 5 Bars, 175g . Visit the Kashi Store. 4.5 ... The other benefit here is that everything is non-GMO, who needs more chemical crud in their food, there’s too much in processed foods as it is.Here's a big plus, nothing that is labeled as HFC (high fructose corn sugar) or any of the other names they are hiding the stuff under these …
From amazon.ca
Reviews 374


NATURE VALLEY CRUNCHY ROASTED ALMOND GRANOLA BARS, 10 …
Nature Valley* Roasted Almond Granola Bars blend succulent almond pieces with rolled oats, to make a crunchy, wholesome snack that’s great on the go. Crumbled up - these bars can be used as a delicious topping for yogurt! From the manufacturer. Read more. Read more. Read more. Customer Questions & Answers See questions and answers. Customer reviews. 4.6 out of 5 …
From amazon.ca
Reviews 161


RATIO TOASTED ALMOND CRUNCHY BAR, 12 COUNT : AMAZON.CA: …
This item: Ratio Toasted Almond Crunchy Bar, 12 Count. $25.42 ($5.16/100 g) In Stock. Ships from and sold by Amazon.ca. Atkins Endulge Bars - Caramel Nut Chew, 1g Sugar, Keto-Friendly, High Fibre - 5-Count. $8.47 ($1.69/count) In Stock. Ships from and sold by Amazon.ca. Atkins Snack Bars - Caramel Chocolaty Nut Roll, 2g Sugar, Keto-Friendly, High Fibre 5 count. …
From amazon.ca
Reviews 170


LOW FODMAP BLUEBERRY ALMOND SNACK BARS (12-PACK) | FODY
Fody’s Low FODMAP Blueberry Almond snack bars are loaded with almonds, almond butter, blueberries, and a blend of oats, flax seeds, chia seeds, and quinoa. So, snack on. Includes 12 x 1.41 oz (40g) Low FODMAP snack bars. Hurry, there are only 265 item (s) left! 41653701968026.
From fodyfoods.com


APRICOT ALMOND ENERGY BARS - CANADIAN LIVING
Fold in almonds. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Bake in 200°F (100°C) oven until dry to the touch, about 1 hour. Let cool in pan on rack. Turn out onto rack and remove paper. Let dry for 12 hours. Cut into 2-1/4- x 1-1/2-inch (5.5 x 4 cm) bars; wrap each in plastic wrap.
From canadianliving.com


BEST APRICOT ALMOND BARS RECIPES | FOOD NETWORK CANADA
In bowl, beat together butter, sugar and salt until fluffy; using wooden spoon, stir in flour until combined. Press into prepared pan. Bake …
From foodnetwork.ca


NO-BAKE ALMOND BUTTER PROTEIN BARS - FURTHER FOOD
1) In a large bowl whisk together the almond butter, coconut oil and vanilla. 2) Add in the Further Food Collagen, cinnamon, flax seeds, chia seeds, unsweetened coconut flakes and chopped almonds. 3) Use a rubber spatula to fold in all of the ingredients. 5) Freeze for 2 hours then cut into bars. 6) Store in the freezer until you are ready to ...
From furtherfood.com


APRICOT ALMOND BARS - CANADIAN LIVING
In bowl, beat together butter, sugar and salt until fluffy; using wooden spoon, stir in flour until combined. Press into prepared pan. Bake in centre of 350?F oven until golden, about 20 minutes. Let cool in pan on rack. Filling: Meanwhile, in saucepan, bring apricots, 1/2 cup water and almond liqueur to boil.
From canadianliving.com


HERSHEY WITH ALMOND BARS NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Hershey with Almond Bars ( Klondike). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


ALMOND BAR NUTRITION FACTS • MYFOODDIARY®
Log food: Oskri Fig Almond Bar. 1 bar (53g) Nutrition Facts. 200 calories. Log food: The GFB Cranberry Toasted Almond Bar. 1 bar (58g) Nutrition Facts. 240 calories. Log food: RXBar Almond Butter. 2 tbsp (32g) Nutrition Facts. 190 calories. Log food: Clif Vanilla Almond Latte Coffee Bar. 1 bar (68g) Nutrition Facts . 250 calories. Log food: Chocolove Dark Chocolate …
From myfooddiary.com


ALMOND BAR BY MERIDIAN FOODS AT ZUMUB
Buy Almond Bar by Meridian Foods at the lowest price at Zumub. Free shipping and next day delivery for all Bars & Drinks products.
From zumub.com


CHOCOLATE ALMOND BARS - SOLO FOODS
Grease a 9x13 baking dish and spread the mixture evenly in the pan. Bake at 300 degrees F for an hour or until the center is firm. While the bars are cooking, make the frosting using a large mixing bowl and an electric mixer. Beat the cream cheese, milk and almond extract until smooth. Add the powdered sugar, 1 cup at a time and mix until combined.
From solofoods.com


CALIFORNIA GOLD NUTRITION, FOODS, CARAMEL ALMOND BARS, 12 BARS, …
California Gold Nutrition Foods Caramel Almond Bars are made with simple ingredients, like peanuts, roasted almonds, and flax seeds, and they are naturally sweetened. Each bar is individually wrapped, making them perfect for on-the-go snacking anytime, anywhere. Other ingredients. Main Ingredients Peanuts, Dry Roasted Almonds, Chicory Root Fiber, Honey, …
From ca.iherb.com


BARS ALMOND RECIPES ALL YOU NEED IS FOOD
In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store …
From stevehacks.com


ALMOND BAR RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


ALMOND COOKIE BARS RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


LOW FODMAP ALMOND COCONUT SNACK BARS (12-PACK) - FODY FOODS
Fody’s Low FODMAP Almond Coconut snack bars are loaded with toasted coconut, brown rice crisps, and a touch of organic maple syrup infused with organic cinnamon and organic vanilla beans. So, snack on. Includes 12 x 1.41 oz (40g) Low FODMAP snack bars.
From fodyfoods.com


ALMOND BAR COOKIE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


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