Best Almond Pretzel Snack Bars Recipes

ALMOND PRETZELS

Steps:

• Preheat oven to 350°F.
• Cut shortening into flour as for piecrust.
• Combine beaten eggs, cream, vanilla, sugar and salt.
• Add to flour and shortening mixture and chill.
• Form into rolls about 8 inches long and as thick as a pencil.
• Mix egg white with milk.
• Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
• Bake for 12 to 15 minutes.

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.

FULLY-LOADED SNACK BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
• Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
• Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
• Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
• Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.

ALMOND PRETZEL BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Drizzle the top with Greek yogurt, if desired.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!