Tag: cookie bars

Jujube Spelt Streusel Bars

Jujube, or Chinese date, is a hoarder of nutrients. Like dates, jujube fruit is loaded with energy, essential vitamins and minerals (magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, and iron), which provide its many health benefits. These erythritol sweetened cookie bars with a Quark cheese & butter crust and a streusel topping are packed full of fibre and wonderful as a breakfast cookie or a healthy after school treat.

Jujube Spread	Streusel	Crust
300 g Jujube dates, red or black 70 g Erythritol 50 g Butter	100 g White spelt flour 50 g Erythritol Pinch of salt 80 g Unsalted butter, chopped 1/2 tsp Vanilla extract	100 g White spelt flour 70 g Whole spelt flour 50 g + 20 g Hazelnut meal 50 g Erythritol 1 tsp Baking powder 150 g 20% Quark 1 Large egg 50 g Butter, chopped and softened

Cover jujube dates with water and let soak for 1 hour. Using a paring knife, slice down lengthwise into the date. Pull open the date and remove the pit. Place them in a medium pot and fill with enough water. Cover the pot, bring to a boil and simmer for 25 minutes. Use an immersion blender and blend the jujubes until smooth.
Cook the mixture over low-medium heat until it has thickened, about 1 hour. Stir in butter and mix well. Set aside to cool.
Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
Place all the ingredients for the crust, except 20 grams of hazelnut meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved hazelnut meal over. Spread the jujube spread over. Top with prepared streusel.
Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 35-40 minutes until nicely golden. Remove and cool completely before slicing into bars.

Eat,Drink And Be Merry!

OATMEAL CHOCOLATE CHIP MARSHMALLOW BARS

This recipe has quickly become a family favorite. It doesn’t seem too different from other cookie bars that I have made in the past, but there is something about this recipe that is just sooooo yummy and we all agree it is the best we’ve tried! I actually first tried these about a year ago, but it’s taken me a while to track down the recipe. I’ve tried to duplicate it several times by using various oatmeal cookie dough recipes that I have, but none of them turned out quite right so I was thrilled when I finally was able to get this recipe!

Oatmeal Chocolate Chip Marshmallow Bars

1 cup brown sugar
1 cup coconut oil (the original recipe calls for vegetable oil but I think they are even better (and slightly healthier?) with coconut oil)
1 tsp vanilla
1 egg
2 cups flour
2 cups oatmeal
1 tsp salt
1 tsp baking soda
1 cup chocolate chips (I like to use the mini ones)
3 cups miniature marshmallows

Mix brown sugar, oil, vanilla and egg together. In a separate bowl, combine the flour, oatmeal, salt and baking soda. Combine the two mixtures. Separate the dough in half and pack one half of the dough into a greased 9X13 pan. Sprinkle chocolate chips over the dough and then sprinkle the marshmallows on top. Crumble the remaining dough on top and bake at 350 for 12-15 minutes. I think these taste better warm, but they are a little bit crumbly at that point so you may need to eat them with a spoon! Enjoy!

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Toffee, Peanut Butter and Caramel Cookie Bars

This cookie bar starts with a chocolate chip cookie base and pushes the envelope over and over again. First you’ll add peanut butter to the cookie base. Next, some oatmeal for a nice chew. Throw in chocolate chips, peanut butter chip and toffee bits and you have almost reached cookie paradise. BUT first, you make a middle layer of thick caramel made with sweetened condensed milk. It doesn’t get better than this. Make these cookie bars for someone you LOVE! They are sure to love you right back!

Ingredients
12 Tablespoons salted butter
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs, room temperature
1 Tablespoon vanilla
2 c flour
1 c old fashioned oats
2 1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup Reese’s peanut butter chips
1 cup Heath toffee bits

Caramel Filling
11 oz bag Kraft caramel bits (or unwrapped caramel squares)
14 oz can sweetened condensed milk
4 Tablespoons butter

Directions:

Preheat oven to 350 degrees.
Line a 9×13 inch baking pan with nonstick foil.
Cream butter and sugar together in mixer. Add peanut butter and beat. Add eggs and vanilla.
Add flour, oats, baking powder, and salt.
Stir in chocolate chips, peanut butter chips and toffee.
Press 2/3 of the cookie dough on the bottom of the pan. Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth. Stir in between!
Pour caramel mixture evenly over the dough.
Drop the remaining dough on top using your hands. (Like a crumble, a little here, a little there)
Bake for about 30 minutes. Let cool completely and cut into bars.

Adapted from Mom on Timeout

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