Honey Nut Squares Recipes
HONEY NUT BARS
Sweet and chewy with dates, nuts and honey.
Provided by Alycia Sands
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square cake pan.
- Melt the butter over low heat and pour into a large mixing bowl. Add the honey and eggs, and beat well. Mix in the flour, baking powder, and salt. Mix in the walnuts and dates. Spread batter in pan
- Bake for 25 minutes in the preheated oven, or until light brown. Let cool for 5 to 10 minutes. Cut into bars and roll in confectioners' sugar.
Nutrition Facts : Calories 325 calories, Carbohydrate 52.6 g, Cholesterol 72.2 mg, Fat 12.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 119 mg, Sugar 37.9 g
HONEY NUT SQUARES
Categories Dessert Bake Kid-Friendly Almond Pine Nut Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25 (1-inch) bars
Number Of Ingredients 18
Steps:
- Make crust:
- Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
- Preheat oven to 375°F.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
- Make topping:
- Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
- Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.
HONEY & NUT CHEERIOS SQUARES
This is a very simple, yet very tasty, snack bar recipe. I like to use half regular variety Cheerios and half Multigrain Cheerios, but you can use any variety you like. You might also try mixing in some dried fruit or chocolate chips, but I prefer them as is. Especially if you use Multigrain Cheerios, this is a healthier bar than Rice Crispy treats. My whole family likes them, and they are great to make with kids. (Obviously, supervision is needed for the stove with younger children, but an older child can make these themselves.) Prep time includes cooling time.
Provided by Candiss
Categories Bar Cookie
Time 19m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Measure honey and sugar into a large saucepan.
- Heat just to boiling.
- Add peanut butter and stir until melted.
- Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
- Fold into a buttered 13x9 pan.
- Allow to cool one minute.
- With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
- Allow to cool thoroughly, about 15 minutes.
- Cut into squares.
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- Once toasted, combine with the sunflower seeds and sesame seeds. Line a 20x26cm (8×10 inch) casserole pan or small baking sheet with parchment paper and brush with a little bit of oil.
- Add the honey, brown sugar, vanilla extract, cinnamon and salt to a pot. Cook the sugar mixture, stirring constantly, until the candy thermometer reads a temperature of 150°-155°C (300-310 °F).
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- Preheat oven to 375°. Line an 13x9" pan with aluminum foil, hanging the ends over the edges to lift out after baked. Grease the aluminum foil liberally with 1 tbsp butter - sides and bottom.
- In a large bowl, combine the flour, sugar, baking powder and salt and whisk together. Cut in the remaining 6 tbsp butter with your fingers and combine until you have coarse crumbs and the butter is distributed. Stir in the egg and combine completely. Firmly press into the prepared pan (layer will be rather thin).
- Bake the base for 15-18 minutes until the edges are light golden brown. Set on a wire rack and prepare the topping.
- For the topping, in a large heavy-bottomed saucepan, combine the honey, brown sugar and salt. Bring to a low boil over medium heat, stirring occasionally until sugar is dissolved. Boil for 1 to 1 1/2 minutes without stirring. Stir in the butter and cream (may boil up a little, be careful) and return to a low boil. Cook and stir on medium-low for 1 minute, until smooth and cream is completely incorporated. Remove pan from heat and stir in the nuts. Stir to coat all of the nuts evenly.
CARAMEL HONEY NUT CHEERIOS SQUARES - A FARMGIRL'S DABBLES
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- Arrange graham crackers in a single layer on the parchment paper in the pan. Sprinkle with 2 cups of the marshmallows.
- In a medium saucepan over medium heat, combine butter and brown sugar. Cook until sugar is completely dissolved, stirring frequently. Remove from heat and stir in cinnamon and almond extract. Drizzle mixture over the graham crackers, spreading evenly. Sprinkle with almonds, Honey Nut Cheerios, and remaining 1 cup of marshmallows.
- Bake in oven for about 15 minutes or until marshmallows are lightly browned. Remove from oven and cool completely on a wire rack. Cut into 2″ squares. A pizza cutter wheel works great for this.
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- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving flaps on all 4 sides. Set aside.
- Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4" at the largest.
- Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated.
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- Beat butter or margarine and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add honey, baking powder, and salt. Beat until combined. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut and 1 cup walnuts.
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- Meanwhile, for the Powdered Sugar Icing, stir together sifted powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing is drizzling consistency.
- Drizzle with Powdered Sugar Icing; sprinkle with nuts. Cut into bars. Store in an airtight container in the refrigerator up to 3 days. Makes 24 bars.
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- CRUSTPreheat oven to 350°F with rack in middle position. Butter an 8-inch square baking dish and line with 2 crisscrossed pieces of parchment; butter the parchment.
- Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in a small bowl. While pulsing, add yolk mixture to flour mixture and pulse a few more times until mixture starts to form larger clumps.
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