FULLY-LOADED SNACK BARS
This is what every snack bar should be: sweet and juicy from 3 kinds of dried fruit, crisp from oats and sunflower seeds and super easy to make in the food processor. The dried fruit keeps the bars moist for 5 days, so bake a batch Sunday afternoon for a full school week of snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
- Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
- Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
- Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
- Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.
FULLY LOADED BARS
The surprise twist to chocolate, caramel, oat and nut bars? Pretzels!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown.
- Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels.
- Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
FULLY LOADED CHRISTMAS BARK
'Tis the season, and who doesn't love peppermint bark? This recipe spruces the seasonal staple up by adding a layer of pretzels for salt and some crispy rice cereal for even more crunch. These bars are sure to be the life of the party.
Provided by Danielle Alex
Categories dessert
Time 30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line a small rimmed baking sheet with parchment paper. Set aside.
- Place 2 inches of water in each of 2 medium saucepans. Bring to a boil over high heat, then immediately reduce the heat so the water stays at a very gentle simmer.
- Place the white chocolate chips in a large heatproof bowl and the dark chocolate chips in another large heatproof bowl. Place the bowls over the simmering water in the pans. Stir the pots occasionally with rubber spatulas until smooth, being sure to use a separate spatula for each to keep the chocolates separate.
- Pour the melted white chocolate into the prepared baking sheet. Spread the chocolate evenly with an offset spatula or the same rubber spatula. Place in the freezer to firm up, about 5 minutes.
- Stir the peppermint extract into the dark chocolate. Remove the chilled white chocolate from the freezer and pour the dark chocolate on top. Spread the dark chocolate evenly on the baking sheet, then sprinkle with the pretzels, rice cereal and crushed candy. Press the toppings gently into the dark chocolate so they'll stay in place when the chocolate hardens. Place back in the freezer until the chocolate is firm to the touch, 5 to 7 minutes.
- Cut the bark into 24 pieces, or break it into shards with your hands for a more rustic look. Store in an airtight container in a cool dry place, or refrigerate.
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- Heat oven to 350°F. Grease 13×9-inch pan with cooking spray. In a large bowl, beat brown sugar, butter, and egg with an electric mixer on medium speed, or mix with a spoon. Stir in flour and oats. Spread evenly in the pan (helps to use your hands – just wet them to prevent sticking).
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- Pour caramel mixture evenly over the crust. Sprinkle on chocolate chips, peanuts, and pretzels. Press toppings into the caramel slightly, and cool until chocolate is set. Cut into 24 bars. Enjoy!
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