fter each.
Beat in honey; set aside.
In a
large bowl, combine the Honey-Nut Cheerios, Corn Chex, mini pretzels
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.
Butter 8 x 8 x 2-inch pan.
In 2-quart glass bowl, place unwrapped caramels and milk.
Microwave on High for 2 to 2 1/2 minutes, stirring often after the first minute, until mixture is a smooth consistency.
Stir in Honey & Nut Tasteeos to coat.
Press into pan with fingers moistened with water.
In small glass measuring cup, microwave chocolate on High for 60 to 80 seconds or until melted.
Drizzle over top of candy.
Refrigerate 30 minutes or until chocolate is set.
Cut into bars.
Store in refrigerator. Makes 24 bars.
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.
n the brown sugar and honey. Pour into the prepared pan
Heat oven to 350 degrees.
Grease a 13x9 inch baking pan.
In large bowl, cream butter and brown sugar; beat in egg, milk & vanilla.
Stir together flour, baking powder, soda, salt, cereal crumbs, and 1/4 cup walnuts.
Add to creamed mixture, and mix just till blended. (Batter will be stiff).
Spread evenly in pan.
Sprinkle top with remaining 1/4 cup walnuts.
Bake 15 to 20 minutes, or till toothpick tests clean, and top is lightly browned.
Cool. Cut into bars.
ugar until fluffy; beat in honey.
Beat in eggs, 1
/2 hours. Meanwhile prepare Honey Nut Topping.
Combine all topping
ree to substitute your preferred nut or dried fruit.
In
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
OR, if making bars,.
Spread evenly into a large, glass baking pan; bake 20-25 minutes.
Line an 8 inch square cake pan with parchment paper.
In a food processor, pulse graham crackers to fine crumbs. Transfer to a large bowl and mix with pumpkin seeds, sunflower seeds, nuts and fruit. Set aside.
Combine honey and butter in a medium saucepan. Stir over medium heat until melted and combined. Let cool slightly then add to dry ingredients and mix until combined. Transfer to prepared pan, sprinkle with sesame seeds and press down firmly. Chill for 1 hour, or until firm.
Cut into squares.
ectangle may be cut into bars or squares. An alternative is
br>Freeze the Bit-O-Honey Bars for 10 minutes.
In
Grease a 9-inch square pan.
Put butter, honey, brown sugar and cinnamon into a 3-quart saucepan.
Stirring constantly, bring to a boil over medium heat, then boil one minute.
Remove from heat.
Stir in vanilla.
Add noodles and gently stir (fold) until coated.
Stir in nuts.
Scrape mixture into prepared pan.
Cover with waxed paper and press into an even layer.
Remove paper; let stand at least 1 hour before cutting bars with a large heavy knife.
n a bowl except the honey, golden syrup, tahini and the
Heat oven to 350\u00b0. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.
Combine beaten eggs, honey and lemon rind; beat well.
Add sifted dry ingredients, then dates and nuts; mix well.
Turn into a greased, waxed paper lined 9 x 13-inch pan.
Bake in 325\u00b0 oven for 40 to 45 minutes.
Turn out onto rack, remove waxed paper and cool.
Wrap in waxed paper; store in covered container 3 to 4 days (to ripen).
Cut into 1 x 3-inch bars; roll in powdered sugar.
Spray pan with vegetable spray.
Heat honey, margarine, brown sugar and cinnamon to boiling in a 3-quart saucepan.
Boil for 2 minutes.
Remove from heat; stir in vanilla.
Gradually fold in cereal until completely coated.
Fold in nuts.
Press mixture in pan with piece of waxed paper (it's sticky).
Let stand at least 1 hour.
Cut into bars.
owl mix vanilla, applesauce, flaxseed, honey and molasses. Add this mixture