Chewy Rainforest Bars Recipes

Steps:

• In a cocktail shaker, add the guava nectar, spiced rum, lime juice, lychee liqueur and grenadine. Shake without ice (dry shake) vigorously, and pour in a bowl. Top with the bitters and garnish with a sprig of mint, umbrella, cherry and 2 straws.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• Microwave: honey and butter in large microwaveable bowl on high for 1 minute.
• Stir until well blended.
• Add marshmallows.
• Toss to coat (mix).
• microwave 1 1/2 minutes or until marshmallows are puffed.
• Stir until well blended.
• Add: Remaining ingredients.
• Mix well.
• Press: Cereal mixture firmly into greased 13x9 inch pan.
• Cool.
• Cut into 24 bars.
• **Makes 24 servings, 1 bar each.
• *** You can also substitute or add cranberries, coconut, raisins, etc any dried fruit you want or nuts.

Steps:

• Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
• Add remaining ingredients; mix well.
• Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
• VARIATION: Can substitute dried cranberries or raisins instead of apricots.

Steps:

• Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350.
• Cream butter, honey and sugar until light and fluffy.
• Add egg and vanilla.
• Mix together dry ingedients.
• Slowly add to creamed mixture.
• Stir in oatmeal, coconut and nuts.
• Spread into greased 13x9 pan.
• Bake 20-25 minutes in 350 degree oven.
• Cool and cut into bars.
• Store airtight with a piece of fresh bread to keep them soft.

Steps:

• Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.

Steps:

• Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
• Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.)
• Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
• Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes.
• Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.