NUTTY GRAIN AND OAT BARS
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Provided by Dawn Perry
Categories Nut Breakfast Kid-Friendly Date Tree Nut Oat Healthy Seed Bon Appétit Quick and Healthy snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
- Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
- Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
- Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
- For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
- DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
FRUIT AND NUTTY BARS
These bar cookies are a lil fruity, a lil nutty and a lil crazy chocolatey yumminess all rolled into one! These were a big hit with my family and friends, and would be great at a potluck, a party or just to munch on. **Cooking time does not include chilling time**
Provided by Midwest Maven
Categories Bar Cookie
Time 45m
Yield 28-32 serving(s)
Number Of Ingredients 10
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!
NUTTY CARAMEL BARS
Make and share this Nutty Caramel Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Butter 13x9-inch baking pan; set aside.
- In large bowl, beat 1 cup (2 sticks) butter and granulated sugar until light and fluffy; beat in egg and vanilla.
- Stir in flour until well mixed; press evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes.
- Remove to wire rack while preparing topping.
- Maintain oven temperature.
- In heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter and honey until butter is melted.
- Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat.
- Stir in cream and nuts.
- Immediately spoon caramel nut mixture evenly over crust. Bake until caramel bubbles, about 10 minutes.
- Cool completely on wire rack; cut in 2x2-inch bars.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 288.7, Fat 20, SaturatedFat 8.9, Cholesterol 42.7, Sodium 183.5, Carbohydrate 25.4, Fiber 1.6, Sugar 14.4, Protein 4
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