Honey Almond Bars Food

HONEY ALMOND OATMEAL SNACK BARS

Steps:

• In a large mixing bowl, toss the oats and salt until well mixed. Stir in the remaining ingredients, using your hands to combine well until the mixture looks like cookie dough.
• Line an 8x8 baking dish with parchment, then add dough, press VERY WELL into the dish until compact and smooth. I put a piece of parchment on top and used the palm of my hand to press the mixture until firm. Chill in the fridge for at least 6 hours, or overnight.
• Once chilled, remove bars from the baking dish using parchment paper, and cut into 12 bars. Store in an airtight container in the fridge or freezer.

ALMOND BUTTER HONEY OAT BARS RECIPE BY TASTY

Steps:

• In a medium bowl, add oats, nut butter, and honey or maple syrup, and mix until well combined.
• Spray baking dish with cooking spray. Pour in mixture and spread evenly.
• Cover and place in freezer until firm.
• Cut into bars. Keep in the fridge until ready to eat.
• Enjoy!

HONEY ALMOND BARS

Steps:

• Cream butter and almond paste until fluffy.
• Add honey and eggs and extract. Mix well.
• Mix in flour and salt.
• Spread dough into greased 9x13" pan.
• Sprinkle with sliced, slivered or chopped almonds.
• Bake at 300 degrees for about 40 minutes.

CHEWY HONEY ALMOND ENERGY BARS

Steps:

• In a medium saucepan, melt honey and almond butter, mixing well until it is smooth and creamy. Do not boil. Remove from heat.
• Add the rest of the ingredients to the saucepan, mixing well to coat everything in honey/almond butter mixture.
• Empty mixture into a 9x9 pan lined with parchment paper.
• Place a sheet of parchment paper on top and press the mixture down into the pan, creating a smooth layer.
• When the mixture has cooled, place the pan in the fridge for an hour.
• Remove the top layer of parchment paper and cut into 12 bars.
• Wrap each bar individually and store in the fridge.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

GLUTEN-FREE HONEY ALMOND BREAKFAST BARS

Steps:

• preheat oven to 350 degrees, and lightly grease an 8x8 baking pan.
• chop almonds then gently toast on the stove top.
• combine dry ingredients; seperately mix wet ingredients.
• add wet ingredients to cereal mixture, then add in almonds.
• pour into baking pan and bake for 30-35 minutes. place aluminum foil loosely over top and bake about 5-7 more minutes, depending on flours used (garfava browns faster).
• melt about a tablespoon of almond butter in microwave and dilute slightly with water. drizzle on top.

HONEY CINNAMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts., Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.