103 bag nut recipes

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Three-layer chocolate marshmallow bars: cocoa cake base, marshmallow middle, and a chocolate peanut butter Rice Krispies crunch topping. Bake sale showstopper.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Chewy granola bars packed with crisp cereal, wheat germ, coconut, almonds, sesame seeds, sunflower seeds, and dried figs. A high-fibre snack bound by a brown sugar and honey syrup, ready in 45 minutes.

Chocolate maple nut bars with a shortbread crust, semi-sweet chocolate chips, and a gooey maple-sweetened condensed milk nut topping. Rich and chewy.

An instant favorite, these dessert bars are full of flavor!

Great and simple gift-idea! And the result tastes great as well.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Nutty apricot bars with a coconut-pecan crumble crust and jammy dried apricot filling. A layered fruit bar that's part cookie, part shortcake, chilled and sliced from the pan.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn't use enough butter. The end result became a hit and is alway requested and raved about.

Appalachia Mountain fudge boils sugar, butter, and evaporated milk for exactly 13 minutes, then beats the syrup over chocolate chips, milk chocolate bars, and marshmallow cream until thick and glossy.