Chipits Chewy Nut Bars Recipes

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl cream together butter with sugar and 1/2 cup brown sugar until light and fluffy (about 4 minutes).
• Add in water, maple extract and 2 egg yolks (reserve the whites in another bowl) beat for 2-3 minutes.
• Mix together the flour, salt, baking soda and baking powder and cinnamon (if using) then add to the creamed mixture; mix until combined.
• Spread the batter into the prepared baking dish.
• Sprinkle the chocolate chips on top of the batter.
• Beat the egg whites until soft peaks form, then add in in 1/2 cup brown sugar; blend well.
• Spread the egg white mixture over the top of the chocolate chips.
• Sprinkle the top with chopped nuts.
• Bake for about 35 minutes or until the meringue is light brown.
• Cut the bars while still hot.

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

Steps:

• Melt margarine in a large saucepan. Remove from heat. Add sugar and vanilla and stir until well blended. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder and salt. Add to saucepan and mix well. Spread in a greased 9 X 13 X 2-inch rectangular baking pan. Sprinkle chipits and nuts over surface of cookie mixture; press down lightly. Bake in a preheated 350 degree F oven 35 to 40 minutes. Cool. Cut into bars.

Steps:

• Bring butter, brown sugar and corn syrup to a boil over medium heat; remove. Stir in 1 cup peanut butter chips. Mix well.
• Stir in cereal. Press into a greased 9x13 baking pan. Melt remaining peanut butter chips and chocolate chips over hot water. Spead evenly over bars.
• Chill to set chocolate.

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
• Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
• Reduce oven to 325°F.
• Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
• Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
• Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
• Stir honey mixture into cereal mixture, then stir in whites.
• Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9-in. baking pan. Bake 15 minutes. , In a large bowl, whisk together egg and salt; stir in remaining brown sugar. Stir in nuts, cherries and chocolate chips. Spoon evenly over crust., Bake until topping is set, 20-25 minutes. Cool completely on a wire rack. Cut into bars.