Fruit Bars 5 Ingredients Food

HEALTHY 5-INGREDIENT GRANOLA BARS

Steps:

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

FRUIT BARS - 5 INGREDIENTS

Steps:

• Heat oven to 400 degrees.
• Grease square 9X9X2 inch pan.
• Mix Bisquick mix, oats and brown sugar in large bowl.
• Cut in butter, using fork or pastry blender, until mixture is crumbly.
• Press half of the crumbly mixture in pan.
• Spread fruit over crumbly mixture to within 1/4 inch of edges.
• Top with remaining crumbly mixture; press gently into fruit.
• Bake 25 to 30 minutes or until light brown; cool completely.

FOUR FRUIT PIE BARS

Steps:

• HEAT oven to 350 degrees F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
• PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
• PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
• TWO FRUIT PIE BARS
• Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.

AWESOME FRUIT AND NUT BARS

Steps:

• Place all ingredients in food processor, and process until the ingredients are all combined - the mix should be sticky, there should be no obvious lumps of fruit or nuts. Depending on your food processor this can take a while - mine took a minute or so to process to the required level.
• Line a tray or dish with cling film, and scrape the mix into the dish. Press down hard with the back of a spatula to flatten the top. The mix should be about 1 inch/2cm in height.
• Place in the fridge for at least 30 minutes before cutting into 12 bars. The bars can be wrapped individually, kept in airtight container (separated with cling film if necessary) in the fridge, or even frozen, if you find you can't stop yourself eating them!

BEST FRUIT AND NUT BARS

Steps:

• 1. Preheat oven to 325.
• 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
• 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
• 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
• 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

CHRISTMAS FRUIT BARS

Steps:

• In a large bowl and using electric mixer beat eggs with 1c icing sugar until light and fluffy.
• Stir in 1/4c melted butter.
• Whisk together flour, baking powder and salt and stir into egg mixture.
• Stir in walnuts, dates and candied fruit.
• Spread in greased 8" square cake pan.
• Bake in centre of 350 oven for 30-35 minutes or until top is golden and firm to the touch.
• Let cool in pan on rack.
• To make the icing:In bowl beat 1/4c butter until light.
• Gradually add 1c icing sugar until fluffy.
• Spread over top of cooled bars.

FRUIT AND SEED BARS

Steps:

• Preheat oven to 325 degrees.
• In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
• Add the honey and sunflower and pulse until starting to combine.
• Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
• Bake for 25 minutes.
• Let the bars completely cool before cutting with a serrated knife into bars.
• Serve.