Copycat Betty Crocker Date Bars Recipe 425

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Prepare Date Filling: Cook dates, 1/4 cup sugar and water over low heat about 10 minutes; stirring constantly, until thickened; set aside to cool
• 3. Grease 13 x 9 x 2-inch baking pan. Mix brown sugar and margarine; mix in remaining ingredients until crumbly. Press ½ of the crumb mixture evenly in bottom of pan. Spread with Date Filling. Top with remaining crumb mixture; press lightly.
• 4. Bake 25 to 35 minutes or until light brown; cool slightly. Cut into 2 x 1½-inch bars.

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Steps:

• Date Filling: Mix 3 cups chopped dates (1 lb.) with 1/4 cup sugar and 1 1/2 cups water in saucepan.
• Cook over low heat, stirring constantly, about 10 minutes or until thickened; Cool.
• Grease 13x9 baking pan.
• Crust Mixture: Cream butter, shortening, and brown sugar.
• Mix in remaining ingredients.
• Press half the mixture in bottom of pan.
• Spread with filling.
• Top with remaining crumble mixture, pressing lightly.
• Bake at 400°F 25 to 30 minutes or until light brown.
• While warm, cut into bars about 2 inches X 1 1/2 inches.
• VARIATION: You can omit date filling and substitute 1 cup of your favorite jam.

Steps:

• Place all ingredients in bowl of large food processor fitted with blade attachment.
• Process 2 to 3 minutes or until evenly processed and mixture just starts to come together into a ball.
• Press mixture firmly and evenly in parchment-lined 8-inch square pan. Refrigerate 1 hour to set.
• Turn bars out onto cutting board; cut into 8 large rectangles or 16 smaller squares, and serve.
• Store leftovers in resealable food-storage plastic bag or resealable storage container in refrigerator.

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
• In 2 quart saucepan melt butter, corn syrup and 1/4 cup of the peanut butter over medium heat stirring frequently until melted. Stir in cookie mix until soft dough forms. Press dough in bottom of prepared pan.
• Bake 11 to 13 minutes, or until edges begin to brown. Cool completely, about 45 minutes.
• In medium microwavable bowl, mix chocolate chips, butterscotch chips and remaining 1/2 cup peanut butter. Microwave uncovered on High for 1 to 2 minutes, stirring once, until melted. Stir in peanuts. Spread evenly over cookie bars. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 8 rows by 4 rows.

Steps:

• For filling, combine all filling ingredients except for nuts in medium sized saucepan.
• Cook over low heat, stirring occasionally til thickened.
• Cool.
• Stir in nuts.
• For base, sift together flour, soda and salt.
• Add oats and sugar.
• Mix well.
• Stir in butter.
• Mix til crumbly.
• Press 2/3 of mixture into greased 8" square pan.
• Spread filling evenly over flour mixture.
• Top with remaining mixture.
• Pack light.
• Bake at 350 for 30-35 minutes.
• Cool completely!(Very important).
• Cut into bars.

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.