Cranberry Nut Energy Bars Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Steps:

• 1. Preheat oven to 350'
• 2. Grease 8-inch square baking pan.
• 3. Beat eggs in medium size bowl until thick. Gradually add sugar, beating until thoroughly blended.
• 4. Stir in flour and melted butter. Blend well.
• 5. Add cranberries and walnuts, mixing gently until just combined.
• 6. Spread evenly in pan. Bake for 35-45 min's ro until golden brown and toothpick inserted into center comes out clean.
• 7. Cool and cut into bars.
• 8. If you'd like, you can drizzle these with a simple glaze made by mixing powdered sugar with a few tsp's of milk or orange juice until desired consistancy.
• 9. Might also be nice w/the addition of a little orange zest or orange extract.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350°.
• Toast oatmeal on large baking sheet 13 x 9 pan or 15 x 10 jellyroll pan for 10 minutes.
• Add raisins and Rice Krispies and toast another 5 minutes.
• Add peanuts and dried fruit and set aside.
• In a large pan, melt butter, peanut butter and marshmallows over low heat.
• When smooth and combined, add oatmeal mixture.
• Stir to coat.
• Press firmly into 9x13 pan.
• Cool and cut into 20 bars.
• Note: I use a large dutch oven type pot to make mixing easier.
• You can also reduce or eliminate butter if you want to lower the fat.

Steps:

• Preheat the oven to 375 degrees. Spread the nuts on a cookie sheet and place them in the oven to toast. Grease and flour a nine-inch-square brownie pan and set aside.
• Rinse the cranberries well under running water; pick them over and discard any that are spoiled. Place the cranberries, sugar and water in a small saucepan and bring to a boil over medium heat. As soon as the cranberries have popped, remove from the heat and set aside.
• When the nuts are toasted, remove them from the oven and, as soon as they are cool enough to handle, chop them coarsely or process them in a food processor.
• In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar. Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture.
• Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges of the pan. Cover the oatmeal mixture with the cranberry sauce and top the sauce with the remaining oatmeal mixture.
• Place in the preheated oven and bake for about 45 minutes, until the top is nicely browned. Cut in bars and serve immediately with vanilla ice cream. Keep any leftovers in a sealed cookie tin.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
• Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
• Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
• Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
• Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
• Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
• Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

Steps:

• Heat oven to 350° and grease an 8-inch baking pan.
• Beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well.
• Add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan.
• Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
• Cool and cut into bars.