Tastyfruitbars Recipes

JAM-EASY FRUIT BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In medium bowl, mix butter, granulated sugar, vanilla and egg with spoon. Stir in flour and baking powder until dough forms. Pat dough evenly in pan.
• Beginning 3/4 inch from short side of pan, press 1/2-inch-wide and 1/4-inch-deep groove in dough, using end of wooden spoon. Make 8 more grooves, each 1 1/2 inches apart. Fill each groove with slightly less than 1 tablespoon jam.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 4 rows.

FRUIT CRUMB BARS

Steps:

• Heat oven to 375 degrees. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together.
• Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into 1 1/4-by-2 1/2-inch pieces; makes about 60.

EASY FRUIT BAR

Steps:

• Dice the dates, then add the diced cranberries and the coconut. Mix together into a ball and then lengthen into a snake shape. Flatten and shape into a bar shape.
• Wrap in tinfoil or plastic wrap and refrigerate until it hardens.

FRUIT BARS - 5 INGREDIENTS

Steps:

• Heat oven to 400 degrees.
• Grease square 9X9X2 inch pan.
• Mix Bisquick mix, oats and brown sugar in large bowl.
• Cut in butter, using fork or pastry blender, until mixture is crumbly.
• Press half of the crumbly mixture in pan.
• Spread fruit over crumbly mixture to within 1/4 inch of edges.
• Top with remaining crumbly mixture; press gently into fruit.
• Bake 25 to 30 minutes or until light brown; cool completely.

BEST FRUIT AND NUT BARS

Steps:

• 1. Preheat oven to 325.
• 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
• 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
• 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
• 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.