Fudgy Fruit Nut Bars Food

FUDGE NUT BARS

Steps:

• Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
• Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.

FUDGY NUT BARS

Steps:

• Preheat oven to 400°F. Microwave chocolate and 1/4 cup butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add 3/4 cup sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. Stir in pecans; set aside.
• Mix graham crumbs, 1 Tbsp. sugar and 2 Tbsp. butter; press firmly onto bottom and 1/2 inch up sides of lightly greased 8-inch square baking pan. Spread chocolate mixture over crust.
• Bake 15 to 20 min. or until center is set. Cool completely before cutting into bars to serve.

FUDGE NUT BARS

Steps:

• For cookie dough cream together margarine and sugar.
• Mix in eggs and vanilla.
• In separate bowl sift flour, soda and salt.
• Add dry ingredients to creamed mixture. Set aside while you make the filling.
• For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
• Stir until chips are melted and mixture is smooth.
• Remove from heat and stir in nuts (if using) and vanilla.
• Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
• Cover with fudge filling.
• Dot with remainder of dough.
• Bake in 350F oven for 25 to 30 minutes, or until lightly browned.

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.

FUDGE-NUT OATMEAL BARS

Steps:

• In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

STARBUCKS CHEWY FRUIT AND NUT BARS

Steps:

• Ingredient note: look in your health food aisle for a healthy alternative to Rice Krispies. The brand I found is made by Enviro-Kidz and uses BROWN rice.
• Prepare 9x13 pan with non-stick spray (or line with parchment paper).
• In a large mixing bowl, toss all dry ingredients. Feel free to substitute your preferred nut or dried fruit.
• In a saucepan, combine brown sugar and corn syrup. Bring to a boil and allow to boil one minute. (Note: boiling the sugars is what helps the bars become firm and not sticky, so this step is important).
• After boiling, turn off heat; add vanilla and peanut butter. QUICKLY pour this hot mixture over the dry ingredients and toss to combine.
• Pour warm mixture into prepared pan. Wet your fingers and press the mixture down into the pan to compress the bars so they will slice evenly.
• When cool, use a sharp knife to cut into 18 bars (1 long lengthwise cut and 9 cuts across). Enjoy with a hot cup of Starbucks coffee for an authentic experience!
• Note: Starbucks does not list corn syrup in their ingredients, but the sweetener in their list is not readily available. I tried using Maple Syrup, but the bars were very crumbly and would not stay together in bars. Therefore, I found that Corn Syrup is the best ingredient that is readily available.

EASY NUTTY FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
• To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
• Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
• Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.