4 c. rolled oats
2 c. Rice Krispie cereal
1/2 c. shredded coconut
1/2 c. coconut oil or butter
1/2 c. honey
1 c. brown sugar
1 t. salt
1 t. vanilla
1 c. dried cranberries
1 c. white chocolate chips
Line a baking dish with parchment paper.
In a large mixing bowl, mix oats, cereal and shredded coconut.
In a small sauce pan, melt the coconut oil or butter over medium heat. Add honey, brown sugar and salt. Stir together then bring to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow mixture to boil for 2 minutes. You may need to turn down the heat so it doesn’t overflow, but keep it boiling.
After two minutes, remove from heat and stir in vanilla.
Pour over the oat mixture. Stir thoroughly until oats are completely covered. Stir in cranberries and white chocolate, or whatever mix-in’s you choose.
Pour mixture into parchment lined baking dish. Use your hands to press firmly into pan. If you don’t press firmly enough, the bars will fall apart.
Place pan in refrigerator for 30 minutes.
Remove parchment paper from pan and place on firm, flat surface. Cut into bars and store in airtight container.
from: Just Whisked Away
Showing posts with label bars. Show all posts
Showing posts with label bars. Show all posts
Monday, January 13, 2020
Monday, October 7, 2019
Diane's Chewy Granola Bars
6 c. old fashioned oats
1 c. raisins or dried cranberries
1 c. flaked coconut
1 c. shelled sunflower seeds
1 c. almonds (or other nuts)
1 cube butter
1 c. chunky peanut butter
1/2 c. honey
6 1/2 c. mini marshmallows
Toast oats in shallow pan for 15 minutes at 350°, stirring occasionally.
In a large bowl, stir together dry ingredients: oats, cranberries, coconut, seeds, almonds.
In a saucepan over medium heat, combine honey, butter, peanut butter and marshmallows. Stir constantly until completely melted. Pour over dry ingredients & mix well. Spread in 9x13 pan, allow to cool, & cut into bars.
from: Diane
1 c. raisins or dried cranberries
1 c. flaked coconut
1 c. shelled sunflower seeds
1 c. almonds (or other nuts)
1 cube butter
1 c. chunky peanut butter
1/2 c. honey
6 1/2 c. mini marshmallows
Toast oats in shallow pan for 15 minutes at 350°, stirring occasionally.
In a large bowl, stir together dry ingredients: oats, cranberries, coconut, seeds, almonds.
In a saucepan over medium heat, combine honey, butter, peanut butter and marshmallows. Stir constantly until completely melted. Pour over dry ingredients & mix well. Spread in 9x13 pan, allow to cool, & cut into bars.
from: Diane
Sunday, September 22, 2013
Lunch Lady Brownies
1 cup unsalted butter, melted
1/2 cup cocoa
2 cups all-purpose flour
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
Mix all ingredients together and frost as desired.
From: Six Sisters Stuff
1/2 cup cocoa
2 cups all-purpose flour
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
Mix all ingredients together and frost as desired.
From: Six Sisters Stuff
Friday, July 26, 2013
Banana Bread Brownies
For the brownies:
1 1/2 C sugar
1 C sour cream
1/2 C unsalted butter, softened
2 eggs
3 1/2 - 4 ripe bananas, mashed (4 only if they're on the small side)
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 C chopped walnuts
For the frosting:
3/4 C unsalted butter
6 C powdered sugar
2 1/4 tsp vanilla extract
4 1/2 Tbsp milk, plus more if needed
Preheat oven to 375 degrees. Grease 11x17 inch pan and set aside.
For the bars:
Beat together sugar, sour cream, butter and eggs in large bowl until creamy. Blend in bananas and vanilla. Add flour, baking powder, and salt and mix until just combined. Fold in walnuts until evenly distributed.
Pour into prepared pan and bake 25-30 minutes or until knife inserted comes out clean.
For the frosting:
When the bars only have about 15 minutes left, begin the frosting. Place butter in large saucepan (pan needs to be big enough to hold all frosting ingredients), melt over medium heat and bring to a boil. Allow butter to gently boil, scraping the bottom with a whisk every so often, until it turns a delicate brown color. Remove from heat immediately.
*Keep an eye on the butter. It will turn a light brown color after boiling for a few minutes, but will go from brown to burned fast if you're not careful.
Add powdered sugar, vanilla and milk. Whisk together. If frosting is too thick add additional milk.
Spread frosting over warm bars. Allow bars at least two hours to set before cutting and serving.
from: the Cody Kitchen
1 1/2 C sugar
1 C sour cream
1/2 C unsalted butter, softened
2 eggs
3 1/2 - 4 ripe bananas, mashed (4 only if they're on the small side)
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 C chopped walnuts
For the frosting:
3/4 C unsalted butter
6 C powdered sugar
2 1/4 tsp vanilla extract
4 1/2 Tbsp milk, plus more if needed
Preheat oven to 375 degrees. Grease 11x17 inch pan and set aside.
For the bars:
Beat together sugar, sour cream, butter and eggs in large bowl until creamy. Blend in bananas and vanilla. Add flour, baking powder, and salt and mix until just combined. Fold in walnuts until evenly distributed.
Pour into prepared pan and bake 25-30 minutes or until knife inserted comes out clean.
For the frosting:
When the bars only have about 15 minutes left, begin the frosting. Place butter in large saucepan (pan needs to be big enough to hold all frosting ingredients), melt over medium heat and bring to a boil. Allow butter to gently boil, scraping the bottom with a whisk every so often, until it turns a delicate brown color. Remove from heat immediately.
*Keep an eye on the butter. It will turn a light brown color after boiling for a few minutes, but will go from brown to burned fast if you're not careful.
Add powdered sugar, vanilla and milk. Whisk together. If frosting is too thick add additional milk.
Spread frosting over warm bars. Allow bars at least two hours to set before cutting and serving.
from: the Cody Kitchen
Tuesday, May 29, 2012
Marshmallow Brownies
Brownies:
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.
Cool and frost with chocolate frosting.
Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.
adapted from: Six Sister's Stuff
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.
Cool and frost with chocolate frosting.
Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.
adapted from: Six Sister's Stuff
Wednesday, January 12, 2011
Scotch-less Scotch-a-Roos
1 c. corn syrup
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
Sunday, November 29, 2009
Fudgy-Gooey Brownies
1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
Saturday, May 30, 2009
Indoor S'mores
8 c. Golden Grahams cereal
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 t. vanilla
1 c. miniature marshmallows, if desired
Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
from: Betty Crocker
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 t. vanilla
1 c. miniature marshmallows, if desired
Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
from: Betty Crocker
Sunday, May 17, 2009
Fudge Oatmeal Bars
Bars:
2 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. soda
1 t. salt
3 c. quick oats
Topping:
1 (12 oz.) chocolate chips
1 can sweetened condensed milk
2 T. butter
1 t. vanilla
1/2 t. salt
Mix sugar, butter, eggs and vanilla until creamy; add dry ingredients. Spread oatmeal mixture in a greased cookie sheet.
In a medium saucepan, melt chocolate chips, condensed milk, butter, vanilla and salt. Heat and stir until smooth.
Pour chocolate mixture over oatmeal mixture. Bake at 350 for 15-20 minutes. Cool and cut into bars.
from: Preston family favorites
2 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. soda
1 t. salt
3 c. quick oats
Topping:
1 (12 oz.) chocolate chips
1 can sweetened condensed milk
2 T. butter
1 t. vanilla
1/2 t. salt
Mix sugar, butter, eggs and vanilla until creamy; add dry ingredients. Spread oatmeal mixture in a greased cookie sheet.
In a medium saucepan, melt chocolate chips, condensed milk, butter, vanilla and salt. Heat and stir until smooth.
Pour chocolate mixture over oatmeal mixture. Bake at 350 for 15-20 minutes. Cool and cut into bars.
from: Preston family favorites
Sunday, October 19, 2008
Lemon Drift Bars
1 c. butter or marg, softened
1/2 c. powdered sugar
2 c. flour
4 eggs, beaten
2 c. granulated sugar
1/2 c. lemon juice
5 T. flour
1 t. baking powder
Beat butter, powdered sugar and 2 c. flour together until smooth. Spread into a greased 9x13 pan; bake at 350 for 20 minutes.
Beat together the eggs, granulated sugar, lemon juice, 5 T. flour, and baking powder until well blended; the mixture will be thin. Pour over the baked crust and continue baking at 350 for 25 minutes.
Sprinkle with powdered sugar, cool, and cut into bars.
1/2 c. powdered sugar
2 c. flour
4 eggs, beaten
2 c. granulated sugar
1/2 c. lemon juice
5 T. flour
1 t. baking powder
Beat butter, powdered sugar and 2 c. flour together until smooth. Spread into a greased 9x13 pan; bake at 350 for 20 minutes.
Beat together the eggs, granulated sugar, lemon juice, 5 T. flour, and baking powder until well blended; the mixture will be thin. Pour over the baked crust and continue baking at 350 for 25 minutes.
Sprinkle with powdered sugar, cool, and cut into bars.
Subscribe to:
Posts (Atom)