Jungle Bars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

BONNIE'S JUNGLE BARS

Steps:

• 1. COOKS NOTE: Assemble all the ingredients before you begin. You will need one large, one medium, and one small mixing bowl. I use a 10 x 15 by 1 inch, well-greased Air Baking Pan. Preheat oven to 325 degrees. Bake 35 minutes. Cool on Rack. Cut into 24 squares.
• 2. DRY INGREDIENTS: In the large mixing bowl, add flour, baking powder, salt, and cardamom. Mix well with a whisk.
• 3. WET INGREDIENTS: In the medium mixing bowl, add the 2/3 cup of melted butter, 2 1/4 cups packed brown sugar, 3 beaten eggs, and 1 teaspoon vanilla. Mix well with a large wooden spoon.
• 4. NUTS AND CHOCOLATE: In the small mixing bowl, add one cup of chopped walnuts, and one cup of chocolate chips.
• 5. COMBINE the DRY INGREDIENTS in the large bowl with the WET INGREDIENTS in the medium bowl.
• 6. Now add the chocolate chips and the nuts. Stir with a spoon to combine.
• 7. That dough is going to be stiff!
• 8. Dump the stiff dough in the greased baking pan.
• 9. Grease your hands with butter. It will make handling the dough much easier. Press and pat the dough until it covers the surface of the pan evenly in all four corners.
• 10. Bake in the pre-heated oven for 35 minutes at 325 degrees. Cut into 24 bars before they get totally cool.
• 11. For a great dessert, serve warm from the oven with a big scoop of vanilla ice cream on top!

JUNGLE COLADA FROM ELEPHANT BAR

Steps:

• Blend ice, coconut, pineapple juice, ice cream, pina colada mix, and rum.
• Blend until smooth.
• Swirl raspberry puree in line in glass.
• Pour in drink.
• Top with garnishes.

JUNGLE BARS

Steps:

• Cream butter and sugar.
• Add sour cream, bananas, eggs and vanilla.
• Mix well.
• Slowly add flour, baking powder, baking soda, cinnamon, nutmeg and continue mixing until blended.
• Pour mixture into a greased 9x13 pan.
• Bake at 350 degrees for 25 minutes.
• Cool and frost with cream cheese frosting.

HEALTHY JUNGLE BARS

Steps:

• Put all the ingredients in a large mixing bowl and mix everything together really well.
• Dump the mixture into a 13 x 9 inch baking pan and smoosh it with a wooden spoon.
• Try to press it down evenly so that it's flat across the pan.
• Cover the pan with plastic wrap and put it in the fridge overnight to allow the flavors to blend.
• Cut it into about 24 squares.

GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
• Spread the oats and coconut evenly across a baking sheet.
• Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
• Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
• Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.