Bonnies Jungle Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
• Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
• Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
• Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
• Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

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.

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.