Fruit And Nutty Bars Recipes

Steps:

• Melt the butter in a 9x13 inch pan by putting the pan in a 350 degree oven.
• Keep an eye on the butter, and when it's melted, take the pan out of the oven(but keep the oven at 350 degrees) and sprinkle the graham cracker crumbs over top.
• Mix this well and then press it evenly on the bottom of the pan to form your crust.
• Next, in a microwave safe bowl, mix together the marshmellow creme and the Nutella.
• Microwave this mixture for 30-60 seconds, just until it's smooth, easy to stir and a little warm.
• Drop spoonfuls of the Nutella mixture around the crust in little blobs.
• Now take your kiwi slices and evenly scatter them on top.
• Pour the can of sweetened condensed milk over everything evenly.
• Scatter the cranberries, cashews, milk chocolate chips and white chocolate chips next.
• Lightly press down the layers in the pan.
• Bake in your 350 degree pre-heated oven for 25-30 minutes; it should be browned slightly around the edges.
• Let cool completely, then slice into bars and put in the fridge for at least an hour to help them set up a bit.
• Store covered in the fridge, and enjoy!

Steps:

• Heat oven to 325°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Line prepared pan with pie crust, folding under edge of crust to fit pan; prick crust several times with fork. Bake 10 min.
• Whisk eggs and milk in medium bowl until blended; stir in fruit and nuts. Pour into crust; sprinkle with coconut.
• Bake 35 min. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• 1. Preheat oven to 325.
• 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
• 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
• 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
• 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.

Steps:

• Ingredient note: look in your health food aisle for a healthy alternative to Rice Krispies. The brand I found is made by Enviro-Kidz and uses BROWN rice.
• Prepare 9x13 pan with non-stick spray (or line with parchment paper).
• In a large mixing bowl, toss all dry ingredients. Feel free to substitute your preferred nut or dried fruit.
• In a saucepan, combine brown sugar and corn syrup. Bring to a boil and allow to boil one minute. (Note: boiling the sugars is what helps the bars become firm and not sticky, so this step is important).
• After boiling, turn off heat; add vanilla and peanut butter. QUICKLY pour this hot mixture over the dry ingredients and toss to combine.
• Pour warm mixture into prepared pan. Wet your fingers and press the mixture down into the pan to compress the bars so they will slice evenly.
• When cool, use a sharp knife to cut into 18 bars (1 long lengthwise cut and 9 cuts across). Enjoy with a hot cup of Starbucks coffee for an authentic experience!
• Note: Starbucks does not list corn syrup in their ingredients, but the sweetener in their list is not readily available. I tried using Maple Syrup, but the bars were very crumbly and would not stay together in bars. Therefore, I found that Corn Syrup is the best ingredient that is readily available.