HONEY NUT SQUARES
Categories Dessert Bake Kid-Friendly Almond Pine Nut Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25 (1-inch) bars
Number Of Ingredients 18
Steps:
- Make crust:
- Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
- Preheat oven to 375°F.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
- Make topping:
- Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
- Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.
HONEY & NUT CHEERIOS SQUARES
This is a very simple, yet very tasty, snack bar recipe. I like to use half regular variety Cheerios and half Multigrain Cheerios, but you can use any variety you like. You might also try mixing in some dried fruit or chocolate chips, but I prefer them as is. Especially if you use Multigrain Cheerios, this is a healthier bar than Rice Crispy treats. My whole family likes them, and they are great to make with kids. (Obviously, supervision is needed for the stove with younger children, but an older child can make these themselves.) Prep time includes cooling time.
Provided by Candiss
Categories Bar Cookie
Time 19m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Measure honey and sugar into a large saucepan.
- Heat just to boiling.
- Add peanut butter and stir until melted.
- Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
- Fold into a buttered 13x9 pan.
- Allow to cool one minute.
- With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
- Allow to cool thoroughly, about 15 minutes.
- Cut into squares.
DATE-NUT HONEY BARS
The flavor combination here reminds me of baklava-without the hours of work! These bars are perfect for holiday gifts, party platters and bake sales. They never fail to impress. -Anna Wood, Cullowhee, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk flour, oats and salt; gradually add to creamed mixture, mixing well. Press onto bottom and 1/2 in. up sides of an ungreased 13x9-in. baking pan. Bake until edges begin to brown, 16-20 minutes. Cool on a wire rack., For filling, in a large saucepan, combine honey, apple jelly and butter over medium heat; stir until jelly and butter are melted. Remove from heat; whisk in brown sugar, eggs and vanilla. In a small bowl, whisk flour, baking powder, salt and cinnamon; whisk into honey mixture. Fold in walnuts and dates. Pour over crust; spread evenly. Bake until golden brown, 24-28 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 235 calories, Fat 11g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 120mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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