LA CHOY HONEY NUT CRUNCH BARS
In my opinion, this is the best no-bake cookie ever devised in the world. It's one of those recipes that surprises you because you never expected it to be as good as it is. The first time I made them they won their place up in my 10 best cookies ever list. And during the Christmas holidays, I'll make them festive by throwing in some red & green glaceed cherries. They won first prize in a Woman's Day/La Choy baking contest.
Provided by Charmed
Categories Bar Cookie
Time 1h10m
Yield 1 9inch pan, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9" square baking pan, or spray well with non-stick spray.
- Place the butter, honey, brown sugar and cinnamon into a 3-quart saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Boil for one minute, and remove from heat.
- Immediately add vanilla, then noodles, and gently stir until all the noodles are coated.
- Stir in the nuts.
- Scrape the mixture into the prepared pan and pat down level using wax paper to protect your hands and make it easier to give it a flat surface.
- Let the mixture stand at least one hour before cutting into bars with a very large, heavy knife.
- NOTE: I find it easier to remove the whole thing in one piece to a cutting board and then slice them.
- Makes about 24 bars, depending on how large you slice them.
Nutrition Facts : Calories 180.6, Fat 10.2, SaturatedFat 2.7, Cholesterol 6.8, Sodium 125.7, Carbohydrate 21.7, Fiber 1.2, Sugar 13.1, Protein 2.4
BLACKBERRY CRUNCH BARS
Sweet, sugary, buttery goodness in a pan. This recipe is from Marsee Baking Company in Portland, Oregon. When we lived in that area, we used to pick wild blackberries and I could make this delicious dessert at a very low cost. It was heaven. The original recipe called for marionberries, but they are interchangeable in this recipe. I have never tried using frozen berries for this, so I recommend fresh.
Provided by appleydapply
Categories Bar Cookie
Time 1h25m
Yield 24 bars
Number Of Ingredients 15
Steps:
- For the crust:.
- Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
- Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
- Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
- Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
- For the filling:.
- Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
- In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
- For the topping:.
- In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
- To assemble:.
- Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
- Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
- Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
- Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.
Nutrition Facts : Calories 216.5, Fat 9.9, SaturatedFat 6.1, Cholesterol 25.4, Sodium 57, Carbohydrate 30.8, Fiber 1.7, Sugar 17.4, Protein 2
COFFEE CRUNCH BARS
This recipe came from one those leaftlets that flour companies (Gold Medal, I think), used to hand out. Since my copy is well-worn with the notation "excellent and "easy", I thought I would add it here.
Provided by Sweet PQ
Categories Bar Cookie
Time 23m
Yield 72 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips.
- Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
- Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.
Nutrition Facts : Calories 64.2, Fat 3.8, SaturatedFat 2.1, Cholesterol 6.8, Sodium 33.6, Carbohydrate 7.4, Fiber 0.3, Sugar 4.3, Protein 0.7
CHOCOLATE RAISIN NUT CRUNCH BARS
Make and share this Chocolate Raisin Nut Crunch Bars recipe from Food.com.
Provided by Seasoned Cook
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
- Crush raisin bran cereal and blend with flour. Combine with other ingredients.
- Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
- Bake at 350 degrees for 30 minutes. When cool cut into small squares.
COCONUT PRETZEL CRUNCH BARS
Make and share this Coconut Pretzel Crunch Bars recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. Grease a 13x9 pan.
- In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
- In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
- Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.
Nutrition Facts : Calories 312.4, Fat 12.5, SaturatedFat 7.2, Cholesterol 27.8, Sodium 482.9, Carbohydrate 49.2, Fiber 1.4, Sugar 21.6, Protein 3.9
BUTTERY HONEY NUT CHEW
This recipe sounds so good! I am not a nut eater, but I LOVE honey, and this is delicious without the nuts 8) Definitly optional!
Provided by OceanIvy
Categories Candy
Time 25m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In saucepan, stir honey, sugar, water, and butter.
- Stir until dissolved.
- Cook slowly until softball stage or 240°F on thermometer.
- Pour syrup mixture over beaten egg white (stiffly beaten).
- Beat constantly!
- Mix in almond extract; beat until mixture is creamy.
- Drop by desired size on wax paper.
- You may decorate them with nuts or leave out.
Nutrition Facts : Calories 992.1, Fat 7.7, SaturatedFat 4.8, Cholesterol 20.1, Sodium 113, Carbohydrate 235.1, Fiber 0.1, Sugar 234.8, Protein 3.8
CARAMEL CRUNCH BARS
From KRAFT; anything caramel I have to try! *Cooking time is the hour needed to chill in the refrigerator.*
Provided by AZPARZYCH
Categories Dessert
Time 1h10m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 8-inch pan with foil, with ends extended over the sides of the pan.
- Grease the foil.
- Place graham crackers on bottom of the pan, cutting if needed to fit.
- Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
- Pour over graham crackers, top with peanuts, marshmallows and pretzels.
- Drizzle with chocolate.
- Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.
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