NO-BAKE PEANUT BUTTER OAT ENERGY BARS
Steps:
- Line an 8"x8" pan with foil and lightly butter foil or spray with cooking spray.
- Combine quick oats, dried fruit, nuts, and chocolate in a large bowl. Set aside.
- Heat small saucepan on medium heat. Add butter, brown sugar, honey, and peanut butter until butter melts, whisking until mixture is smooth. Pour over oat mixture and stir until completely coated.
- Spread into prepared 8"x8" pan and press firmly down. Lightly sprinkle sea salt on top of bars. Chill until firm, about 1 hour.
- Using the foil, lift bars out of pan. Cut in half, then cut into preferred bar width.
Nutrition Facts : Calories 406 kcal, Carbohydrate 46 g, Protein 9 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 131 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
CRISPY HONEY NUT GRANOLA BARS
Crispy and not too sweet, these granola bars are loaded with oats, nuts, coconut, and dried fruit.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 35m
Yield Makes 12 to 16 granola bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
- Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
- In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
- Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
- Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
- Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 140, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 12g, Fiber 2g, Sodium 60mg, Cholesterol 4mg
HONEY BARS
These bars are made without butter.
Provided by Rosina
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 48
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt and set aside. Beat eggs in a large bowl until thick and lemon colored. Beat in honey and almond extract.
- Gradually add in dry ingredients blending well. Stir in dates and almonds. Spread evenly in a 13 x 9 inch greased pan.
- Bake at 350 degrees F (175 degrees C) 12-15 minutes until lightly brown on top. Cool 2 minutes in pan. Cut into bars. When cool, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 63.9 calories, Carbohydrate 12 g, Cholesterol 15.5 mg, Fat 1.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 28.5 mg, Sugar 8.7 g
SUNBUTTER® AND HONEY FRUIT TRAIL BARS
I came up with this recipe as a gluten-free and peanut-free trail bar and/or snack for myself. Sometimes I have a bar for breakfast or dessert. They are a fun, filling snack especially for people who have a lot of food allergies and sensitivities. Store in the refrigerator.
Provided by Stephanie Spence
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine rice cereal, sunflower seeds, raisins, cranberries, and rice flour in a medium mixing bowl. Add honey and stir to coat. Add egg and butter; stir until well distributed. Press mixture evenly into a 6-inch square baking pan.
- Bake in the preheated oven until edges are browned, about 20 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 24.7 g, Cholesterol 36.1 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 115.4 mg, Sugar 15.3 g
MANGO, LIME & HONEY FROZEN FRUIT BARS / POPSICLES
The mango, lime and honey popsicles are made from really ripe mangoes we pureed with some lime juice and honey. They are more like "frozen fruit puree pops" not watery ice pops. You are actually eating a good serving of real fruit in a delicious and refreshing way. We also made a batch with mint pureed in them that remind me of a yummy mango mojito. Woohoo!
Provided by Tina Verrelli - epicuricloud.com
Number Of Ingredients 4
Steps:
- Peel the mangoes and slice off the flesh around the pit. Cut the slices into rough chunks.
- Puree in food processor or blender.
- Add the lime juice, honey and mint (if desired). Process again until well blended.
- Strain the mixture through a fine mesh strainer or sieve. You'll need to stir/press with a spatula to get it all through.
- Pour into your mold or cups.
- If using popsicle sticks, cover the popsicle mold or cups with plastic wrap, pierce a tiny slit in the center of the plastic wrap with a sharp knife and insert your popsicle stick about 3/4 of the way into the puree.
- Freeze overnight.
- To remove from popsicle molds, dip the bottom of the mold in warm water. To remove from paper cups, just peel off the paper.
HONEY FRUIT BARS
This recipe is from Mrs. Elmer Katt, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.
Provided by Charlotte J
Categories Bar Cookie
Time 1h
Yield 1 9x13inch pan
Number Of Ingredients 9
Steps:
- Beat eggs, add honey and vanilla.
- Add dry ingredients which have been sifted together.
- Add dates, nuts, and cherries.
- Mix well.
- Bake in greased 13 x 9 pan 45 minutes at 350 degrees or until browned.
- Cut into bars when cool and roll in powdered sugar.
Nutrition Facts : Calories 3564.2, Fat 88.2, SaturatedFat 14.5, Cholesterol 634.5, Sodium 2094.5, Carbohydrate 677.7, Fiber 42.4, Sugar 484.2, Protein 68.4
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