Kates Peanut Butter White Bean Bars Sweetened With Honey Recipes

Steps:

• Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan.
• In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
• Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.) Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
• Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer.
• Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
• Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.

Steps:

• In a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat. , Spread into an 8x4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting.

Steps:

• In a large bowl, combine the peanut butter, eggs and honey until smooth. Stir in milk powder. Add cereal; toss to coat. , Spread in a greased 8-in. square baking pan. Bake at 325° for 20 minutes (mixture may look damp). Cool and cut into bars. Store in refrigerator.

Steps:

• Measure granola in a bowl.
• In a saucepan heat corn syrup with honey, just to boil.
• Remove from heat.
• Add peanut butter, vanilla and salt.
• Stir until smooth.
• Pover over granola and stir until evely blended.
• Press into a buttered 8 in cake pan.
• Chill until set.
• Cut into bars.

Steps:

• Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
• Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
• Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
• Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.