These everything bars were inspired by Food52’s bulk bin bars recipe. I made these with just a few minutes on hand and had them ready to go in the morning. It was great! The bars could also be rolled into bite-sized balls for on the go snacks. Feel free to substitute any of the following ingredients, as I did with some of the original ingredients posted.
– 1 1/2 c oats
– 3/4 c cocoa dusted almonds
– 1/2 c cherry flavored cranberries
– 1/3 c chopped pecans
– 1/3 c chopped walnuts
– 1/2 c unsweetened coconut
– 1/4 c sunflower seeds
– 1/3 c ground flax
– 1/3 c honey
– 1 c peanut butter
– 1/4 c apple sauce (I just pureed a whole apple…)
1. Combine all ingredients in a large bowl
2. Line a 13×9 baking pan with parchment
3. Spread bar mixture in pan
4. Freeze overnight. Cut into bars/bites!
Despite being MIA the past few weeks, I have no doubt been cooking and eating up a storm. I recently visited one of my favorite cities, Madison, WI, where I enjoyed testing out new eateries such as The Spot, Alchemy, and Marigold Cafe. All were pretty good, but the latter two were especially great.
Last night I whipped up a batch of these awesome bars. Yet, I must warn you, these are far from healthy and are quite addicting. With that in mind, these are great for gatherings and are a total hit with non-veg folk. It is reminiscent of a scotcheroo or special-k bar. Definitely worth trying!
– 1 package (16oz) Nutter Butter cookies
– 4 1/2 c puffed brown rice/rice crispies
– 1 c corn/brown rice syrup
– 1 stick butter (Earth Balance)
– 1 c lightly packed brown sugar
– 1/2 c unsalted peanut butter
– 1 tsp vanilla
1. In a food processor, chop the cookies into a crumble
2. Add Nutter Butter cookie crumble with the puffed rice and set aside
3. In a small pan, melt the butter and then add the corn syrup and brown sugar. Bring to a boil. Remove from heat, add peanut butter and vanilla
4. Once all of the sauce ingredients have blended together, add to the cookie/rice mixture
5. Transfer into a greased 9×14 pan and chill in the freezer. After the bars set you can add the optional topping
6. Topping: Melt 1/2 bag of chocolate chips on the stove. Spread on top of the bars. Let cool and harden before cutting
Isa Chandra Moskowitz sure knows how to make a cookie. I still have yet to try all of the cookies in her book, Vegan Cookies Invade Your Cookie Jar . I’d say I’m about half-way through the book. Today I made her Fruit Oat Bars. Ingredients I added to the base included: raisins, craisins, unsweetened coconut, sesame seeds, and pepitas. Mine turned out slightly different from hers in that I used all-purpose flour rather than spelt and I was low on liquid sweetener…so my bars were more fluffy and crumbly than the picture of hers. None the less, they are filling and very tasty!
I would love to share the recipe with you, but instead I’ll tempt you into buying the book with theses delicious images!
Mixed and ready for the oven
Baked to golden perfection
Ready for the trail!!
My friend encouraged me to veganize this recipe and here is what I came up with.
Triple Threat Bars (changed the name, not a fan of what they were formerly called…)
For the Brownie layer:
- 10 tbls veg butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 tbls water + 3 tsp egg replacer
- 1/2 cup flour
For the Oreo layer:
- about 16 double stuffed oreos
For the Cookie Dough layer:
- 1/4 cup veg butter (at room temp)
- 2 tbls brown sugar
- 1/4 cup and 2 tbls white sugar
- 1 tbls water + 3/4 tsp egg replacer
- 1/2 tsp vanilla extract
- 1 cup + 2 tbls flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
1. For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and egg replacer. Add the flour and continue to mix. Set batter aside.
2. For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the egg replacer and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Bake at 350. Foil a 9 x 9 pan, coat with vegetable spray, firmly press down cookie dough.
Add brownie batter.
Bake for 40-45 minutes.
I don’t know what went wrong with these. The brownie layer never seemed to cook through. I left them outside for a bit (in the 20 something degree night) and that allowed me to cut them. I kept them in the fridge so they would stay firm. I’d try these again. They taste pretty amazing 🙂