Cranberry Pumpkin Seed Energy Bars Recipe 455 Food

CRANBERRY-PUMPKIN SEED ENERGY BARS

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Spread pecans, oats, pumpkin seeds, and flaxseeds on sheet and bake until fragrant, 8 minutes. Transfer mixture to a large bowl.
• In a saucepan, bring sugar, honey, butter, and salt to a boil over moderate heat. Simmer until sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from heat and stir in the vanilla.
• Drizzle caramel all over nut-and-oat mixture. Stir in puffed rice and cranberries until evenly coated.
• Line an 8-inch square baking dish with parchment paper, extending paper over side. Scrape cereal mixture into dish in an even layer. Cover mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.
• Discard top piece of parchment. Using overhanging paper, lift out cereal square and transfer it to a work surface. Cut into 12 bars and serve. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

CRANBERRY PUMPKIN SEED ENERGY BARS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla. Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

FROSTED PUMPKIN CRANBERRY BARS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

PUMPKIN-CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• FOR THE BARS, in a large bowl, mix together first 7 ingredients.
• Stir in pumpkin, butter, eggs & vanilla until well blended.
• Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
• Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
• Remove immediately from heat & pour into a bowl.
• Let butter cool slightly, then stir in powdered sugar & vanilla.
• Stir in enough orange juice to form a frosting consistency.
• When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
• Serve & enjoy & refrigerate leftovers.