Best Honey Bars Recipes

COPYCAT NATURE VALLEY™ OATS 'N HONEY BARS

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

CHEWY HONEY GRANOLA BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Mixture will be sticky.), Press into a 13x9-in. baking pan coated with cooking spray. Bake 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

LEBKUCHEN (GERMAN HONEY BARS)

Steps:

• Honey bars:
• Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
• In a medium bowl, whisk together flour, baking soda, spices, and salt.
• Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
• When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
• Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
• Citrus glaze and decoration:
• In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
• Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
• Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

HONEY-OAT GRANOLA BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, peanuts, chocolate chips and sunflower kernels. Stir in butter, honey and vanilla until combined (mixture will be crumbly). Press into a greased parchment-lined 15x10x1-in. baking pan., Bake 15-20 minutes or until browned and bubbly. Cool 15 minutes on a wire rack; cut into squares. Cool completely before removing from pan. Freeze option: Wrap each cooled bar in plastic; freeze until firm. To use, thaw bar at room temperature or, if desired, unwrap and place on a microwave-safe plate and microwave on high for 15-20 seconds or until heated through.

HONEY ROASTED PEANUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 3/4 cup butter, 2 oz. cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Press onto bottom of prepared pan.
• Bake 20 min. or until golden brown. Meanwhile, melt remaining butter in medium saucepan. Remove from heat. Add remaining cream cheese; stir until blended, Add brown sugar and eggs; mix well.
• Pour brown sugar mixture over hot crust; sprinkle with nuts. Reduce oven temperature to 325ºF. Bake 20 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

HONEY CINNAMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts., Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

HONEY BARS

Steps:

• For the bars:.
• Preaheat oven to 375 degrees F.
• Lightly grease and flour 9x13 baking pan.
• Mix oil, honey, egg and vanilla in large mixing bowl.
• In separate bowl, mix sugar, flour, cinnamon, pecans, salt and baking soda.
• Mix dry ingredients into moist.
• Put into baking pan.
• Bake 15-20 minutes.
• Icing:.
• Combine all ingredients and pour over hot bars fresh out of the oven.

ALMOND BUTTER HONEY OAT BARS RECIPE BY TASTY

Steps:

• In a medium bowl, add oats, nut butter, and honey or maple syrup, and mix until well combined.
• Spray baking dish with cooking spray. Pour in mixture and spread evenly.
• Cover and place in freezer until firm.
• Cut into bars. Keep in the fridge until ready to eat.
• Enjoy!

HONEY OATMEAL CHEWY BARS

Steps:

• Preheat oven to 350.
• Cream butter, honey and sugar until light and fluffy.
• Add egg and vanilla.
• Mix together dry ingedients.
• Slowly add to creamed mixture.
• Stir in oatmeal, coconut and nuts.
• Spread into greased 13x9 pan.
• Bake 20-25 minutes in 350 degree oven.
• Cool and cut into bars.
• Store airtight with a piece of fresh bread to keep them soft.

DATE-NUT HONEY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk flour, oats and salt; gradually add to creamed mixture, mixing well. Press onto bottom and 1/2 in. up sides of an ungreased 13x9-in. baking pan. Bake until edges begin to brown, 16-20 minutes. Cool on a wire rack., For filling, in a large saucepan, combine honey, apple jelly and butter over medium heat; stir until jelly and butter are melted. Remove from heat; whisk in brown sugar, eggs and vanilla. In a small bowl, whisk flour, baking powder, salt and cinnamon; whisk into honey mixture. Fold in walnuts and dates. Pour over crust; spread evenly. Bake until golden brown, 24-28 minutes. Cool completely in pan on a wire rack. Cut into bars.

PEANUT BUTTER AND HONEY CHEWY GRANOLA BARS

Steps:

• To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done.
• Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
• Remove from heat and stir in the remaining ingredients.
• Press into an 8x8 dish and let sit until firm.
• Cut into bars and wrap in plastic wrap.

HONEY GRANOLA BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish or jelly roll pan with parchment paper.
• Mix oats, walnuts, brown sugar, dried fruit, all-purpose flour, whole wheat flour, wheat germ, cinnamon, and salt together in a bowl.
• Whisk oil, honey, egg, and vanilla extract together in a separate bowl; stir into oats mixture until batter is just mixed. Spread batter into the prepared baking dish.
• Bake in the preheated oven until golden brown around the edges, 20 to 25 minutes. Cool slightly on a wire rack; cut into 12 bars while still warm using a pizza cutter.

BIT O'HONEY BARS RECIPE - (4/5)

Steps:

• Preheat your oven to 350 degrees. Grease an 8x8 pan with shortening or spray with cooking oil. Melt margarine in a small sauce pan and remove from heat. Add the brown sugar and honey to the saucepan and stir until combined. Stir in egg and mix well. Combine flour and baking powder, then stir into the brown sugar mixture. Add vanilla and fold in almonds. Pour batter into the prepared pan and bake for 30 minutes. Let cool completely before cutting.

NO-BAKE ENERGY BARS WITH HONEY

Steps:

• Line a 9x13-inch baking pan with waxed paper.
• Heat honey in a saucepan over medium heat until bubbly, 2 to 3 minutes. Add peanut butter; stir until thoroughly mixed.
• Place granola in a large bowl. Pour honey mixture over granola; stir until well combined. Transfer granola mixture to prepared baking pan; press firmly. Let stand until firm, 15 to 20 minutes.

HONEY CEREAL BARS

Steps:

• In a large saucepan over medium heat, bring honey and peanut butter to a boil. Remove from the heat; stir in vanilla and cereal. , Press into an ungreased 9-in. square pan. Spread chocolate over bars. Chill until firm.

PEANUT BUTTER AND HONEY GRANOLA BARS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
• Combine oats, wheat bran, coconut, raisins, almonds, sunflower seeds, pumpkin seeds, wheat germ, and flaxseed together in a bowl.
• Mix honey, oil, brown sugar, and peanut butter together in a saucepan over low heat until dissolved, about 5 minutes. Whisk milk, vanilla extract, and baking soda together in a bowl; pour into honey mixture. Cook mixture, whisking constantly, until bubbling; remove from heat and immediately pour over dry ingredients.
• Press oat mixture into the prepared baking sheet using your hands until top is smooth and mixture is evenly distributed.
• Bake in the preheated oven until top is lightly browned, 20 to 25 minutes. Cool to room temperature and cut into bars.

HONEY BARS

Steps:

• Combine flour, baking powder and salt and set aside. Beat eggs in a large bowl until thick and lemon colored. Beat in honey and almond extract.
• Gradually add in dry ingredients blending well. Stir in dates and almonds. Spread evenly in a 13 x 9 inch greased pan.
• Bake at 350 degrees F (175 degrees C) 12-15 minutes until lightly brown on top. Cool 2 minutes in pan. Cut into bars. When cool, sprinkle with confectioners' sugar.

HONEY PEANUT BUTTER BANANA CHOCOLATE CHIP BARS

Steps:

• 1. Pre-heat oven to 350 F.
• 2. In a mixing bowl, add margarine, peanut butter, sugar, brown sugar, and eggs. Mix together until creamed.
• 3. Add in the mashed bananas, baking soda, and salt. Give it another good mix.
• 4. Add flour 1/2 cup at a time. Mix in well.
• 5. Then add the chocolate chips and give it another quick stir.
• 6. Place in a non-stick 9x13 cake pan. Smooth it all the way around the pan evenly.
• 7. Then place in oven to bake around 25-30 minutes until golden brown.

GERMAN HONEY BARS

Steps:

• 1. Preheat oven to 350 degrees F. *Grease 15X10X1 inch jelly-roll pan. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and ginger in medium sized bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat. Add butter; stir until melted. Cool 10 minutes. Stir in brown sugar and egg. *See note below.
• 2. Place brown sugar mixture in large bowl. Gradually add flour mixture., beating with electric mixer at low speed until dough forms. Stir in almonds if using. (*Dough will be slightly sticky) Spread dough evenly in prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack
• 3. Prepare Lemon Glaze. Spread over cooled bars. Let stand until set, about 30 minutes. Cut into 2X1 inch bars.
• 4. Lemon Glaze: 1 1/4 c. powdered sugar, 1 tsp. freshly grated lemon peel and 3 Tbsp. lemon juice in medium bowl until well blended.
• 5. *Notes: After 10 minutes the honey molasses mixture was still very warm and I didn't want to add the egg and have it turn out scrambled, so I set the bowl on a few ice cubes wrapped in a paper towel for a couple of minutes. The dough being slightly sticky is an understatement. It is very sticky and I had a hard time rolling it out. Finally placed a piece of waxed paper over the dough and rolled with rolling pin. It was a little better but dough still stuck to the waxed paper. I also lined my pan with parchment paper, rather than greasing the pan. I did not add the almonds, because the honey bars we get at the bakery do not have almonds in them. These honey bars are bolder in taste with the spices and much darker in color than the ones we get at the bakery. I think with a little tweaking with spices and playing with a different kind of molasses I can get a little closer to the bakery version.

HONEY NUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square cake pan.
• Melt the butter over low heat and pour into a large mixing bowl. Add the honey and eggs, and beat well. Mix in the flour, baking powder, and salt. Mix in the walnuts and dates. Spread batter in pan
• Bake for 25 minutes in the preheated oven, or until light brown. Let cool for 5 to 10 minutes. Cut into bars and roll in confectioners' sugar.