Brazil Nut Bars Recipes

Steps:

• Lightly coat 9" x 13" baking dish with grapeseed oil. Set aside.
• In the bowl of a food processor, add Brazil nuts and pulse until nuts are ground into a fine powder. Place in a large mixing bowl.
• Add the pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries, cinnamon, and cereal to the bowl.
• In a large saucepan on the stove, add the cashew butter and honey and heat until very hot and bubbling.
• Transfer this mixture to the mixing bowl and mix together using a wooden spoon.
• Immediately press mixture firmly into the baking dish (wear rubber gloves if needed).
• Let cool in refridgerator.
• Cut into 16 pieces and serve.
• Wrap each bar individually with wax paper and store in the freezer.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
• In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
• Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter., In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan. , Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack., In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust., Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until evenly mixed. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes; cool slightly.
• Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat all remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.

Steps:

• Preheat oven to 350 degrees.
• Grease a 8 " square pan and set aside until needed.
• Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
• Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
• Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
• In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
• While still warm, cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars, do that after they have cooled.
• Then grab a tea, coffee or milk and enjoy this decadent treat.