Almond Pretzel Snack Bars Recipes

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
• Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
• Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.