CRANBERRY-APRICOT BARS
Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
- Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
- Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
- Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g
ALMOND-APRICOT GRANOLA BARS
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child's lunch bag or a grown-up's breakfast plate.
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield about 16 to 20 granola bars
Number Of Ingredients 8
Steps:
- Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
- Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
- Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 35 milligrams, Sugar 11 grams, TransFat 0 grams
APRICOT GRANOLA BARS
Make and share this Apricot Granola Bars recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Combine oats, wheat germ, cereal, seeds and apricots in large bowl. Melt margarine in small bowl.
- Stir in remaining ingredients. Stir into dry mixture. Mix well. Press firmly into a non-stick 9" square pan.
- Bake at 350F for 25-30 minutes, or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 142.4, Fat 6, SaturatedFat 0.9, Sodium 41.9, Carbohydrate 21.1, Fiber 2.5, Sugar 12.5, Protein 3.4
CRANBERRY-APRICOT GRANOLA BARS--DELICIOUS!!
I got this from www.parents.com/recipes. I had to share because they are by far the best granola bars I have had. All natural ingredients. You can use any dried fruit you would like, I use only dried cranberries. If you use only one fruit, I suggest using a whole cup of that fruit. Enjoy!!
Provided by Sarah Smile
Categories Lunch/Snacks
Time 50m
Yield 15 bars
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with vegetable cooking spray;set aside.
- In a large bowl stir together the granola, oats, fruit, and flour.
- In a small bowl whisk together the egg, honey, oil, and cinnamon. Add to granola mixture. Stir until combined.
- Pat mixture firmly into prepared pan.
- Bake for 30 min or until golden brown. Cool in pan on a wire rack. Use foil to lift mixture from pan. Trim edges, if desired. Cut into bars.
- To store, place in airtight container and store at room temperature up to 3 days or freeze up to 3 months.
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CRANBERRY APRICOT ALMOND GRANOLA RECIPE | KING ARTHUR …
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5/5 (2)Total Time 1 hr 45 minsServings 18Calories 310 per serving
- Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet., In a large mixing bowl, combine the oats, almonds, chia (or millet or flax) seeds, and dry milk., In a separate mixing bowl, whisk together the almond butter, almond extract, salt, maple syrup, and oil.
- Pour the liquid mixture over the dry ingredients and stir until the oat mixture is evenly coated., Spread the granola on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes.
- Remove from the oven once the granola has changed color; it will become crisp as it cools., Once the granola is completely cool, stir in the cranberries and apricots before transferring to an airtight container.
HEALTHY CRANBERRY APRICOT BARS - WELL PLATED BY ERIN
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- Place rack in the center of oven and preheat to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper so that the paper drapes out over two of the sides, then spray again.
- Prepare the Cranberry Filling: Combine 2 cups cranberries, apricot jam, sugar, and cornstarch in a non-reactive heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring often, until the mixture is very thick and the cranberries burst, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside.
- For the crust: In a large bowl, whisk together the flour, Grape Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond. Pour over the flour mixture, stirring until moistened (the batter will be thick.) Drizzle melted butter over the top, then stir to incorporate. Press the mixture into the bottom of the prepared pan, reserving 1/3 cup for the topping. The layer will seem very thin but will rise when baked.
- Spread cranberry mixture evenly over the dough layer in the pan, using your fingers to distribute it evenly. Break the reserved flour mixture over the top (some of the filling will show through.) Bake for 30-40 minutes, until the edges are golden. Let cool in pan for 1 hour, then remove bars from pan by lifting the parchment paper. Let cool completely before slicing.
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