Fully Loaded Bars Bakerita Recipes

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FULLY LOADED BARS



Fully Loaded Bars image

The surprise twist to chocolate, caramel, oat and nut bars? Pretzels!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 10

3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 cup old-fashioned or quick-cooking oats
1 bag (14 oz) caramels, unwrapped
1/3 cup half-and-half
1 cup semisweet chocolate chunks
1 cup coarsely chopped mixed nuts
1/4 cup broken pretzel twists

Steps:

  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown.
  • Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels.
  • Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

FULLY-LOADED SNACK BARS



Fully-Loaded Snack Bars image

This is what every snack bar should be: sweet and juicy from 3 kinds of dried fruit, crisp from oats and sunflower seeds and super easy to make in the food processor. The dried fruit keeps the bars moist for 5 days, so bake a batch Sunday afternoon for a full school week of snacking.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 bars

Number Of Ingredients 14

Cooking spray
1/2 cup dry milk powder
1/2 cup wheat germ
1/4 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup old-fashioned rolled oats
1 cup dried cranberries or raisins
1/2 cup sunflower seeds
2 large eggs
4 ounces pitted dates
3 ounces dried apricots
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
  • Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
  • Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
  • Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
  • Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.

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