Nutty Noel Bars Recipes

Steps:

• Heat oven to 350°. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
• Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs and vanilla together in mixing bowl. Add in brown sugar, flour, baking soda, salt and walnuts. Mix until well blended.
• Melt the butter in a 9-inch square pan. Pour the batter into the pan and bake for 20 to 25 minutes, until firm to the touch.
• While bars are still hot, loosen with a spatula and turn out onto wax paper, buttered side up. Dust with confectioners' sugar while warm and cut into squares.

Steps:

• Heat oven to 350. In large bowl, beat brown sugar, butter, vanilla and egg yolk with mixer on medium speed. Stir in flour and salt.
• Press dough in ungreased 13 x 9 inch pan. Bake 25 minutes or until light brown.
• Immediately sprinkle white baking chips over baked layer. Let stand 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour.

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:

• Preheat oven to 325 degrees. In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring, until butter melts, 2 minutes.
• In a large bowl, combine oats, almonds, and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and add raisins; stir to combine.
• Lightly butter an 8-inch square baking dish. In saucepan, combine 1/2 cup honey, almond butter, and brown sugar over medium. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; transfer to baking dish. With a spatula, firmly press granola into dish. Refrigerate until firm, about 1 hour, then cut into 16 bars or squares. Store in an airtight container at room temperature, up to 5 days.

Steps:

• In a bowl, combine the oats, raisins, and seeds.
• Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
• Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
• Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
• Refrigerate until the oat mixture sets.
• Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
• For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
• Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
• Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
• Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
• Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
• Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
• Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
• If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days