Best Honey Nut Bars Recipes

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.

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.

ORGANIC GRANOLA, NUT, HONEY, AND CHOCOLATE CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and grease.
• Place 3/4 cup oats in a blender; blend to make oat flour. Combine oat flour, remaining oats, nuts, chocolate chips, peanut butter chips, sugar, cinnamon, and salt in a bowl.
• Mix honey, peanut butter, butter, water, and olive oil together in a separate bowl; stir into oat mixture until well coated. Press firmly across the baking sheet and into the corners.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Cool to room temperature before cutting into bars.

ALMOND BUTTER HONEY NUT O'S BARS

Steps:

• Measure cereal into a large mixing bowl. In a small saucepan heat sugar and honey just until sugar is dissolved. Remove from heat and stir in the almond butter. Pour over cereal and stir to combine. Press into an 8" square dish. Allow to cool.
• In a double boiler, melt the chocolate. Drizzle over the top of the bars. Allow to set. Cut into 2" squares.

HONEY NUT CHEERIOS ™ CEREAL BARS

Steps:

• In a large bowl, combine cereal and peanuts.
• In a large saucepan over medium heat, combine brown sugar, honey, and butter.
• Stirring frequently, bring the mixture to a boil, and boil for exactly 2 minutes.
• Remove from heat, and pour the honey mixture over the cereal mixture.
• Stir to combine, and press into the bottom of a lightly greased 8x11-inch pan.
• Allow 15-20 minutes for the bars to set.
• Cut into 12 bars, and enjoy!

HONEY NUT-MARSHMALLOW BARS

Steps:

• Butter bottom and sides of 13x9-inch pan.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.
• Immediately stir in cereal until evenly coated. Press in pan. Cool about 30 minutes or until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered.

RAINFOREST HONEY-NUT BARS

Steps:

• Microwave honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are puffed; stir until well blended.
• Add remaining ingredients; mix well.
• Press cereal mixture firmly into greased 13x9-inch pan. Cool. Cut into 24 bars.

HONEY-NUT ENERGY BARS

Steps:

• Preheat over to 325 degrees/
• In a small bowl, add and whisk together the rolled oats, whole-wheat flour, cinnamon, and salt
• In a large bowl, whisk the honey, unsweetened applesauce, olive oil, and beaten egg to combine all ingredients.
• Stir in the oat mixture to combine.
• Add and stir in the dried cherries, chopped walnuts, chopped almonds, chopped pistachios, and pumpkin seeds.
• Coat an 8 - inch square Pyrex with the cooking spray.
• Spread the prepared oat-nut mixture into the prepared pan and bake for approximately 25-30 minutes. A toothpick inserted int center should come out clean. 25 minutes usually works for me.
• Place on a cooling rack and slice into squares

NO-BAKE HONEY NUT CHEERIOS SNACK BARS

Steps:

• Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
• In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
• Stop to stir. Mixture will be on the granular side, this is okay.
• Return bowl to microwave and heat for 1 more minute on high power. Stop to stir
• Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy; use caution when removing from micro because this is boiling hot caramel and can cause burns.
• Stir in the vanilla using caution because mixture could bubble up.
• Stir in the cereal.
• Stir in the optional raisins (or nuts).
• Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top.
• Optionally, sprinkle evenly with sunflower seeds and salt (the salt cuts some of the sweetness and I recommend it).
• Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving.
• Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I recommend storing them in the fridge rather than room temp because they soften and get loose.