HOMEMADE CHOCOLATE CHIP CLIF BARS
A healthy allergy-friendly snack for kids and adults of all ages that won't break the budget. They're easy to customize based on your preferences or what you've got on hand. Store in the refrigerator for up to 2 weeks (if they last that long)!
Provided by The Real Food Dietitians
Categories Snacks
Time 30m
Number Of Ingredients 8
Steps:
- In a medium saucepan over low heat, combine the sunflower seed butter, honey, vanilla, and salt and stir constantly until melted together.
- Remove from heat and in a large mixing bowl combine the cereal and sunflower butter mixture, stir until well combined.
- Place bowl in the refrigerator and allow the cereal mixture to cool for about 10-15 minutes. This is important to prevent the chocolate chips from melting when added.
- When the cereal mixture is cooled, fold the coconut, sunflower seeds, and chocolate chips into the cereal mixture. With clean hands is easiest.
- Line a 9×13-inch baking pan or dish with parchment paper. Transfer the mixture to the pan and using your hands, firmly press the dough into the pan, spreading out evenly. For a thicker bar use an 11×7-inch or 9×9-inch pan or dish.
- Place in the freezer and freeze for at least 30 minutes before cutting into bars.
- Bars will keep up to two weeks in a covered container in the fridge (or freeze for longer storage).
Nutrition Facts : ServingSize 1 bar, Calories 188 calories, Sugar 8 g, Sodium 68 mg, Fat 11 g, SaturatedFat 3 g, Carbohydrate 18 g, Fiber 4 g, Protein 6 g, Cholesterol 0 mg
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
ULTIMATE CHOCOLATE CHIP BARS
Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.
Provided by truebrit
Categories Bar Cookie
Time 15m
Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix margarine and sugars in a large bowl.
- Add eggs and vanilla, mixing well.
- Mix in flour, baking soda and salt.
- Stir in chocolate chips and nuts.
- Spread in a greased 9 x 13" baking pan.
- Bake at 350°F for 25 minutes.
- Allow to cool before cutting into bars.
Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4
CHOCOLATE CHIP BARS
People are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.
Nutrition Facts : Calories 182 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP CLIF BAR RECIPE HACK
Sweet, chewy, a little crisp and packed with flavor. These are sweetened with brown rice syrup, do not include any sugar, and are gluten-free. These make an awesome snack, and are a perfect substitution for breakfast or lunch if you're running late or on the go.
Provided by patriciamercer84
Categories Breakfast
Time 15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 11
Steps:
- Spray an 8 x 8-inch pan with non-stick cooking spray; set aside.
- Place the dates in a food processor and pulse until finely chopped.
- Combine the pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.
- Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended.
- Remove from heat and stir in the vanilla extract.
- Pour the peanut butter mixture over the oat mixture and stir until well combined.
- Gently stir in the chocolate chips.
- Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan.
- Let the mixture sit until completely cool and set, at least 1 hour.
- Cut into bars and wrap individually in plastic wrap.
- Store in the refrigerator.
THE " WHO NEEDS CLIF BARS?" BAR
After reading Barbara Kingsolver's "Animal, Vegetable, Miracle," I began thinking more about how far my food (and all its ingredients!) had traveled to get to me. I worked out this energy-bar-like recipe as a way to use up the home-grown pecans that my folks in Texas keep mailing me (I'm not complaining!). It has the added benefit of being made with few ingredients, which can be substituted for locally-grown things, or things which are currently in season. I use things native to my home state of California-- feel free to adjust and play with some of your own local flavors! Added bonus-- no flour or dairy!
Provided by Katherine the Great
Categories Lunch/Snacks
Time 30m
Yield 10 bars
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F
- Grind the pecans into a flour-like powder using a food processor. Pour into a medium bowl and set aside.
- Process the dried fruit in the same way, in the food processor-- make sure the pieces are good and small. This might take awhile. If using dried apricots instead, it might help to slice them in half before adding them to the food processor. When finished, add to the bowl with the pecan 'flour'. Add cinnamon and orange zest to taste.
- Add the egg to the mix, and work it into the pecans and raisins with your hands. You want the mixture to be drier than cookie dough usually is-- just barely holding together. The stickiness of the dried fruit will help the mixture stay in clumps.
- Spray a cookie sheet with non-stick spray, or use butter. Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick.
- Bake for about 15 minutes, though watch the edges of the bars-- they can get toasty. When the center of each bar is somewhat firm to the touch, remove from the oven and place on a rack to cool.
Nutrition Facts : Calories 147.7, Fat 8.4, SaturatedFat 0.8, Cholesterol 21.1, Sodium 9.4, Carbohydrate 18.8, Fiber 1.9, Sugar 13.3, Protein 2.3
PUMPKIN CLIF BAR RECIPE HACK
Watch out Clif Bar because these energy bars ROCK! Yes, I purchased the seasonal Clif Bars. I couldn't resist. I actually love everything about seasonal foods this time of year. Bring on the pumkpin, spiced, gingerbread everything. I love it all. Naturally I thought why not make my own.
Provided by patriciamercer84
Categories Camping
Time 25m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor. Blend until cereal is fairly crumbly/almost a flour. Raisins and apricot should still be somewhat formed. In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter. Add dry mixture to wet ingredients and stir until well blended.
- Form medium ball and shape mixture into about a 1.25″ x 3-3.5″ rectangle bar. Place bars on non-stick cookie sheet and place in oven. Bake for 9-10 minutes. Remove from pan and cool completely. Store in an air tight container.
Nutrition Facts : Calories 143.7, Fat 6, SaturatedFat 0.7, Sodium 111.8, Carbohydrate 20.6, Fiber 2.2, Sugar 9.9, Protein 3.7
CHOCOLATE CHIP COOKIE BARS
Great for potlucks, you may double the complete recipe and bake in two pans these freeze very well, in place of the nuts dried cranberries or raisins may be used or any dried fruit desired, this is a fairly sweet bar so you might want to reduce the sugars slightly if desired --- servings is only esimated depending on the size of the bars --- for greasing pan see recipe#78579
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch pan (for thinner bars bake in a larger pan and reduce the baking time slightly).
- In a large mixing bowl cream butter with both sugars until fluffy.
- Add in eggs and vanilla; beat until well combined.
- In another bowl mix together flour with cinnamon, baking soda and salt; gradually add to the creamed mixture until combined.
- Mix in chocolate chips and nuts (batter will be very thick).
- Transfer the mixture to prepared baking pan then spread out using a spoon.
- Bake for about 25-30 minutes or until golden brown.
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