Best Almond Pretzel Bars Recipe By Tasty Recipes

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

ALMOND CRUNCH SOFT PRETZELS

Steps:

• (Note: you can make these without a stand mixer by stirring by hand, then kneading until the dough comes together,but I used a stand mixer.)
• Fit a stand mixer with the paddle attachment. Place hot water, yeast, and brown sugar in the bottom of your stand mixer bowl. Let sit until the yeast is fluffy, about 5 minutes.
• Add the salt and 2 tablespoons of melted butter to the yeast mixture. Stir with the paddle attachment. Add flour and stir until the dough is semi-combined and starts to stick to the paddle. Switch out the paddle attachment for the dough hook. Continue mixing, raising the speed to medium-high, until the dough forms a ball and the sides of the bowl are mostly clean.
• The dough should be slightly tacky but not wet. If it's too wet, add more flour, 1 tablespoon at a time until you can touch the dough with just a bit of stickiness (your hands should stay mostly clean but not totally).
• Transfer the ball of dough to a bowl that has been sprayed with cooking spray. Cover with plastic wrap and let sit until doubled in size, about 1-2 hours.
• Bring a large pot of water to boil (about 8-10 cups of water). Make sure there is at least 4-5 inches at the top of the pan that has no water (so there is room to add the baking soda in step 11.) Preheat oven to 425°.
• Once the dough has risen, turn it out onto a lightly floured surface. Cut the dough into 12 pieces.
• Roll each piece into a rope that is 12 inches long. Let them sit for 5 minutes.
• Form each pretzel: roll rope until it is double in size (about 24 inches). Form it into a "U" shape. Cross the top ends of the "U" over each other. Twist once then fold over into a pretzel shape. Press the ends onto the bottom of the pretzel to seal. Repeat with remaining dough.
• Line 2 cookie sheets with silpat baking mats or parchment paper.
• Once the water is boiling, add baking soda to the water. Boil each pretzel for about 45 seconds to 1 minute, then transfer with a slotted spoon to prepared baking sheets. Continue until all the pretzels are boiled.
• Place almonds and granulated sugar in a food processor and pulse until the almonds are small pieces.
• Brush each pretzel with melted butter (from the 2 tablespoons remaining). Sprinkle with the almond and sugar mixture. Try not to get too much on your pan, it will brown in the oven. (This won't hurt the pretzels, but it will smell.)
• Bake pretzels for about 8-14 minutes, until golden brown. Let cool before eating.

ALMOND PRETZEL SNACK BARS

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
• Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
• Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY

Steps:

• Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
• First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
• Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
• Pop the tray into the freezer and get on with the caramel layer.
• Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
• Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
• After the 2 hours, remove the tray from the freezer and place the toppings on.
• Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
• Place the bars onto a baking tray and back into the freezer while you make the coating.
• Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
• Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
• Enjoy!

CRISPY PRETZEL BARS

Steps:

• In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15x10x1-in. pan. Cut into bars.

ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

PRETZEL BARK CANDY

Steps:

• Line a 15x10x1-in. pan with foil. In a large microwave-safe bowl, melt candy coatings and peanut butter; stir until smooth. Stir in pretzels. , Spread into prepared pan. Refrigerate until firm. Break into pieces.

HOLIDAY ALMOND BARS

Steps:

• In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

ALMOND BARS RECIPE

Steps:

• First Layer: 1. Preheat oven to 350*F 2. Line a 9x13 casserole dish with parchment paper or non-stick foil. 3. Mix butter, flour and powdered sugar together with a hand mixer. 4, Gently press mixture into the prepared pan and bake for 15 minutes. Second Layer: 1. Once the hot crust comes out of the oven, sprinkle sliced almonds over the top. Set aside. 2. Wipe off beaters and bowl with a paper towel and reuse. 3. In the same bowl add cream cheese and eggs. Mix well. 4. Add sugar and almond extract. Mix well. 5. Pour cream cheese mixture over the crust and almonds and gently spread out. 6. Bake for an additional 15 minutes. Third Layer (Frosting): 1. Once the crust comes out of the oven, turn the oven off and let the crust cool completely. 2. Once completely cool, make the third layer. 3. Clean out the bowl and use again for frosting. 4. Blend butter and powdered sugar ½ cup at a time, until completely blended. 5. Add milk and extract and mix again. 6. Spread almond frosting over the cooled bars. 7, Top lightly with more slivered almonds if desired. 8, Cut into 1 ½ inch bars to serve.

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.