Best Nutty Bars Recipes

CHEWY, NUTTY, HEALTHY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
• Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

EMERIL'S NUTTY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees. In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring, until butter melts, 2 minutes.
• In a large bowl, combine oats, almonds, and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and add raisins; stir to combine.
• Lightly butter an 8-inch square baking dish. In saucepan, combine 1/2 cup honey, almond butter, and brown sugar over medium. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; transfer to baking dish. With a spatula, firmly press granola into dish. Refrigerate until firm, about 1 hour, then cut into 16 bars or squares. Store in an airtight container at room temperature, up to 5 days.

NUTTY CHOCOLATE CARAMEL BARS

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking pan and set aside.
• 2. In a large mixing bowl, cream butter, then add in flour, sugar, and salt until mixture is crumbly. Press 2 cups of the crumb mixture onto the bottom of the pan, reserving the rest. Bake for 10-12 minutes, or until edges are golden brown. Leave oven on.
• 3. In a small heavy-duty saucepan, combine 1 cup of chocolate chips and sweetened condensed milk. Over low heat, melt chocolate chips and blend into milk, stirring until smooth. Stir in vanilla extract, then spread evenly over the hot crust.
• 4. Stir the nuts and remaining chocolate chips into the reserved crumb mixture and sprinkle over the chocolate/milk mixture. Return pan to oven and bake for 25-30 minutes or just until set. Remove and allow to cool on a rack. Drizzle caramel topping evenly over top.

NO-BAKE NUTTY OAT BARS

Steps:

• In a bowl, combine the oats, raisins, and seeds.
• Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
• Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
• Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
• Refrigerate until the oat mixture sets.
• Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
• For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
• Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
• Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
• Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
• Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
• Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
• Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
• If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

EASY NUTTY FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
• To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
• Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
• Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.

NUTTY CARAMEL BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour and brown sugar. Mix in butter until combined and crumbly. Press mixture into an ungreased 9x13 baking dish. Sprinkle on pecans and walnuts. Drizzle caramel topping evenly over nuts.
• Bake for 15-20 minutes or until caramel is bubbly. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer.
• Let cool at room temperature or until chocolate sets. Cut into bars.

NUTTY BANANA CHOCOLATE CHIP BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In medium bowl, beat banana with electric mixer on medium speed until pureed. Add Bisquick mix, protein powder, egg and syrup; beat until well combined. Stir in chocolate chips and half of the pecan chips. Spread in pan. Sprinkle with remaining pecan chips.
• Bake 18 to 25 minutes or just until center is set. Cool completely in pan on cooling rack, at least 30 minutes. Cut into 3 rows by 3 rows. Remove bars to cooling rack or plate.
• Spoon frosting into small resealable freezer plastic bag; microwave on High 10 to 15 seconds. Cut off tiny corner of bag; squeeze bag to drizzle frosting over bars. Gently press 2 dried banana chips on top of each bar.

NUTTY EGGNOG BARS

Steps:

• Line a 13x9 pan with foil, then grease the foil.
• In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly.
• Stir eggs and vanilla into sugar mixture.
• Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
• Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
• Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
• In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars.

NUTTY NOEL BARS

Steps:

• Heat oven to 350. In large bowl, beat brown sugar, butter, vanilla and egg yolk with mixer on medium speed. Stir in flour and salt.
• Press dough in ungreased 13 x 9 inch pan. Bake 25 minutes or until light brown.
• Immediately sprinkle white baking chips over baked layer. Let stand 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour.

NUTTY NOEL BARS

Steps:

• Heat oven to 350°. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
• Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

NUTTY EGGNOG BARS

Steps:

• 1. Line a 13x9 pan with foil, then grease the foil.
• 2. In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly. Stir eggs and vanilla into sugar mixture.
• 3. Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts. Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
• 4. Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
• 5. In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars or drizzle.

NUTTY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
• Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
• Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

NUTTY CARAMEL CHIP BARS

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom of 15x10x1-inch pan. Bake 15 min.
• Meanwhile, cook caramels and water in saucepan on low heat 5 to 7 min. or until caramels are completely melted, stirring constantly. Gradually add to eggs in medium bowl, stirring constantly with whisk until well blended. Stir in nuts; pour over crust. Sprinkle with marshmallows and chocolate morsels.
• Bake 8 to 10 min. or until marshmallows are lightly browned. Cool completely before cutting into bars.

NUTTY GRAIN AND OAT BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
• Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
• Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
• Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
• For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
• DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.

CHUNKY MONKEY NUTTY BANANA BARS NOREEN'S

Steps:

• 1. Toasted pecans in oven on a baking sheet until toasted about 10 minutes. Heat oven 375 degrees. Line 10x15 jelly roll pan or 13x9 pan with parchment paper. or butter the pans. I use parchment paper.If you use 9x13 pan the bars will be thicker like cake.
• 2. Blend the sugar,sour cream,cream cheese,and eggs together until smooth.
• 3. blend in bananas,and vanilla until incorporated.
• 4. add flour,baking soda,salt with spoon. Mix well!!! add pecans and stir until blended.
• 5. put in to pan and bake for about 30 minutes at 375 degrees or until pick comes out clean.
• 6. Time to make your frosting. You can frost cake while warm. It actually works better. If frosting is thick add a bit more milk to it,
• 7. melt butter in sauce pan until golden brown.remove from heat. add confection sugar,vanilla and milk and stir until blended well. If frosting is thick add more milk until you get a smooth frosting.
• 8. now frost cake while it is warm.if you use the 9x13 pan for the cake use less of the frosting. cool and cut in to bars. I eat one while warm! LOL Enjoy with a cup of coffee or tea.

NUTTY CARAMEL BARS

Steps:

• Preheat oven to 350.
• Butter 13x9-inch baking pan; set aside.
• In large bowl, beat 1 cup (2 sticks) butter and granulated sugar until light and fluffy; beat in egg and vanilla.
• Stir in flour until well mixed; press evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes.
• Remove to wire rack while preparing topping.
• Maintain oven temperature.
• In heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter and honey until butter is melted.
• Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat.
• Stir in cream and nuts.
• Immediately spoon caramel nut mixture evenly over crust. Bake until caramel bubbles, about 10 minutes.
• Cool completely on wire rack; cut in 2x2-inch bars.
• Store in tightly covered container at room temperature.

NUTTY FLORENTINE BARS

Steps:

• Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
• Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glacé and dried cherries.
• When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden - check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.

NUTTY ICE CREAM BARS

Steps:

• Combine chopped cookies and butter; press onto bottom of 9-inch square pan.
• Spread ice cream carefully over crust; drizzle with caramel topping. Cover with COOL WHIP; sprinkle with nuts.
• Freeze 3 hours or until firm.

I'M A LITTLE NUTTY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Cut 3/4 cup butter into 1/2 inch pieces.
• In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
• Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
• Bake on middle rack of oven for 20 minutes or until golden brown.
• Coarsely chop pecans.
• Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
• Simmer mixture stirring occasionally for 1 minutes.
• Stir in pecans and then pour mixture over hot crust and spread evenly.
• Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
• When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
• Cool completely in the pan and cut into bars.
• Bars will keep for 5 days covered at room temperature.

QUICK AND EASY NUTTY CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9 x 13 inch baking pan.
• Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan.
• Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture.
• Sprinkle with remaining 3/4 cup pecans.
• Bake 25 to 30 minutes or until edges are brown.
• Cool completely. Cut and store in refrigerator in air tight container.