Pumpkin Clif Bar Recipe Hack Food

HOMEMADE CLIF BARS

Steps:

• Line an 8 x 8 pan with parchment paper.
• Place dates in a food processor and pulse until finely chopped.
• Add puffed rice cereal, oats, sunflower seeds and cinnamon and turn on high for approx. 30 seconds or until ingredients are mixed. Place in a medium-sized bowl.
• In a small saucepan, heat honey and sunbutter over medium heat until melted and blended. Remove saucepan from heat and add vanilla. Pour mixture over dry mix and stir to combine. Pour into parchment-lined pan and press firmly to cover the pan. Place in the refrigerator and let cool for 60 minutes. Remove and cut; store in the refrigerator. These can also be frozen.

HOMEMADE CHOCOLATE CHIP CLIF BARS

Steps:

• In a medium saucepan over low heat, combine the sunflower seed butter, honey, vanilla, and salt and stir constantly until melted together.
• Remove from heat and in a large mixing bowl combine the cereal and sunflower butter mixture, stir until well combined.
• Place bowl in the refrigerator and allow the cereal mixture to cool for about 10-15 minutes. This is important to prevent the chocolate chips from melting when added.
• When the cereal mixture is cooled, fold the coconut, sunflower seeds, and chocolate chips into the cereal mixture. With clean hands is easiest.
• Line a 9×13-inch baking pan or dish with parchment paper. Transfer the mixture to the pan and using your hands, firmly press the dough into the pan, spreading out evenly. For a thicker bar use an 11×7-inch or 9×9-inch pan or dish.
• Place in the freezer and freeze for at least 30 minutes before cutting into bars.
• Bars will keep up to two weeks in a covered container in the fridge (or freeze for longer storage).

PUMPKIN CLIF BAR RECIPE HACK

Steps:

• Preheat oven to 325 degrees. Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor. Blend until cereal is fairly crumbly/almost a flour. Raisins and apricot should still be somewhat formed. In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter. Add dry mixture to wet ingredients and stir until well blended.
• Form medium ball and shape mixture into about a 1.25″ x 3-3.5″ rectangle bar. Place bars on non-stick cookie sheet and place in oven. Bake for 9-10 minutes. Remove from pan and cool completely. Store in an air tight container.

CHOCOLATE CHIP CLIF BAR RECIPE HACK

Steps:

• Spray an 8 x 8-inch pan with non-stick cooking spray; set aside.
• Place the dates in a food processor and pulse until finely chopped.
• Combine the pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.
• Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended.
• Remove from heat and stir in the vanilla extract.
• Pour the peanut butter mixture over the oat mixture and stir until well combined.
• Gently stir in the chocolate chips.
• Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan.
• Let the mixture sit until completely cool and set, at least 1 hour.
• Cut into bars and wrap individually in plastic wrap.
• Store in the refrigerator.

PUMPKIN BARS

Steps:

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

HOMEMADE CLIFF BARS (NO BAKE!)

Steps:

• Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
• Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
• Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
• Cool in pan on a wire rack. Cut into 12 bars.
• (Wrap bars tightly in plastic wrap and store in the refrigerator).
• Variations:.
• Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
• Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
• Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
• Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.