Jewel Nut Bars Recipes

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.

Steps:

• Combine flour and 1/3 cup brown sugar.
• Cut butter into mixture until it resembles course crumbs.
• Press into uingreaded 13 x 9 inch baking pan.
• Bake at 350 for 5 minute.
• Beat eggs slightly in large bowl.
• Stir in 2/3 cup brown sugar and salt.
• Add nuts, cherries and chippits.
• Toss to coat.
• Spoon fruit mixture over baked layer.
• Bake another 20 minutes.

Steps:

• 1. In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13 x 9 x 2 inch baking pan.
• 2. Bake at 350 degrees for 15 minutes.
• 3. While bottom layer is baking - make cream cheese layer by mixing the following in a small bowl:.
• 4. 1 regular package of philadelphia cream cheese (not the small size).
• 5. 1/3 cup of white granulated sugar.
• 6. 1 egg.
• 7. 1 teaspoon vanilla.
• 8. Mix cream cheese layer with electric mixer for 2-3 minutes until smooth. Spread on crumb layer and then continue with recipe below.
• 9. Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
• 10. Stir in the nuts, cherries and chocolate chips.
• 11. Spoon evenly over crust. Bake at 325 degrees for 30-40 minutes, depending on your oven. Be careful not to over cook these.
• 12. Cool on a wire rack. Cut into bars. Yield 2 dozen.
• The original recipe does not call for a layer of cream cheese. I modified the recipe to suit my taste after I made it the first time without the cream cheese layer. I felt it was too dry and needed additional texture that the cream cheese layer adds nicely.

Steps:

• In a large bowl, combine the cornflakes, apricots, peanuts, dates, coconut and sesame seeds. In a large saucepan over low heat, melt butter and marshmallows; stir until smooth. Pour over cereal mixture; toss to coat. Press into a greased 13-in. x 9-in. dish. Cool. Cut into bars. Store in an airtight container.

Steps:

• Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
• Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
• Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

Steps:

• Heat oven to 350. Grease a 9 x 13" pan. Combine flour, sugar and salt; cut in ½ cup butter. Press into prepared pan. Bake at 350 for 10 minutes. Combine butterscotch chips, corn syrup, 2 T butter and water in a medium saucepan; heat and stir over medium heat until mixture is smooth. (I usually just do this in the microwave!) Spread mixture over crust and top with nuts. Bake at 350 for 10 minutes or until bars are bubbling. Cool slightly; cut into bars.

Steps:

• In a bowl, combine flour and 1/3 cup brown sugar;cut in butter until mixture resembles coarse crumbs.
• Press into a lightly greased 13x9x2-inch baking pan.
• Bake at 350 for 15 minutes.
• Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
• Stir in nuts, cherries and chocolate chips.
• Spoon evenly over crust.
• Bake at 350 for 20 minutes. Cool on wire rack.
• Cut into bars.

Steps:

• PREHEAT oven to 350 degrees.
• COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
• MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
• SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
• BAKE an additional 20 minutes.
• COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.