Honey Nut Bars Recipes

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray.
• Combine the oat cereal and marshmallows in a large bowl.
• Combine the butter, brown sugar, honey and salt in a large saucepan and bring to a simmer. Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat completely.
• Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and set, about 1 hour, before cutting into squares.

Steps:

• Directions.
• Preheat oven to 325°F Lightly grease one 9x13 inch pan. (Can use parchment paper instead ).
• In a large mixing bowl combine oats, brown rice cereal, soy flour, milled flax seed, wheat germ, cinnamon, baking soda, nuts, coconut and brown sugar. Mix well. In separate bowl mix vanilla, applesauce, flaxseed, honey and molasses. Add this mixture to the dry ingredients and stir well. Recommended: Allow wet ingredients to set for a few minutes to allow flax to gel. Allow mix after completed to set to allow product to absorb moisture before baking.
• Press mixture into the prepared pan. The more compact the chewier the bar. Bake at 325 F for about 20 minutes. Let cool for 10 minutes, then cut into bars. Let bars cool completely in pan before removing or serving. (If too moist, place in warm oven for 15 minutes allow excess moisture to evaporate or reduce applesauce to by 1 oz.).

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:

• Heat oven to 350 degrees.
• Grease a 13x9 inch baking pan.
• In large bowl, cream butter and brown sugar; beat in egg, milk & vanilla.
• Stir together flour, baking powder, soda, salt, cereal crumbs, and 1/4 cup walnuts.
• Add to creamed mixture, and mix just till blended. (Batter will be stiff).
• Spread evenly in pan.
• Sprinkle top with remaining 1/4 cup walnuts.
• Bake 15 to 20 minutes, or till toothpick tests clean, and top is lightly browned.
• Cool. Cut into bars.

Steps:

• Beat eggs, add honey and vanilla.
• Add dry ingredients which have been sifted together.
• Add dates, nuts, and cherries.
• Mix well.
• Bake in greased 13 x 9 pan 45 minutes at 350 degrees or until browned.
• Cut into bars when cool and roll in powdered sugar.

Steps:

• Microwave honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. 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.

Steps:

• For the bars:.
• Preaheat oven to 375 degrees F.
• Lightly grease and flour 9x13 baking pan.
• Mix oil, honey, egg and vanilla in large mixing bowl.
• In separate bowl, mix sugar, flour, cinnamon, pecans, salt and baking soda.
• Mix dry ingredients into moist.
• Put into baking pan.
• Bake 15-20 minutes.
• Icing:.
• Combine all ingredients and pour over hot bars fresh out of the oven.

Steps:

• Make crust:
• Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
• Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
• Preheat oven to 375°F.
• Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
• Make topping:
• Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
• Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.