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.
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.
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
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.
Bring sugar and honey to a boil in a 2 quart saucepan.
remove from heat; stir in peanut butter until blended.
pour in cheerios and peanuts and mix until well coated.
spread on a buttered 9x13 pan and let cool.
cut into squares.
ectangle may be cut into bars or squares. An alternative is
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 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.
he coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar
stir in the canola oil, honey, and vanilla extract and pour
owl mix vanilla, applesauce, flaxseed, honey and molasses. Add this mixture
fter butter is melted, add honey and cinnamon and mix well
/3 of the chopped nut brittle evenly over the top
Preheat oven to 350\u00b0.
Grease a 9 x 13 x 2-inch baking pan. In large bowl, cream margarine and sugar.
Beat in egg, milk and vanilla.
In medium bowl, combine flour, baking powder, baking soda, salt, cereals and 1/4 cup walnuts.
Add dry ingredients to creamed mixture.
Mix well (batter will be stiff).
Spread batter in prepared pan.
Sprinkle with remaining 1/4 cup walnuts.
Bake for 15 to 20 minutes or until tester inserted in center comes out clean and top is lightly browned.
Cool.
Cut into bars.
Makes 36.