647 bar q recipes

Low-fat apricot cardamom bars with apricot nectar, finely snipped dried apricots, and applesauce in the batter, finished with an apricot icing drizzle. Fragrant and easy.

These bars made of vanilla wafers, chocolate chips, coconut and pecans are a great snack for dessert or when on the move.

No-bake popcorn bars held together with warm honey, packed with oats, raisins, and dry roasted peanuts. A crunchy, wholesome snack the whole family will love.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Chewy peanut butter chip bars with deep cocoa brownie batter and pockets of peanut butter chips. A jelly-roll pan recipe that yields four dozen fudgy chocolate bars.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Fruit nut breakfast bars with rolled oats, chopped almonds, and golden raisins bound with brown sugar and a hit of almond extract. Make-ahead bars that beat any granola bar in the cereal aisle.

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Magic cookie bars layered with graham cracker crumbs, walnuts, chocolate chips, flaked coconut, and sweetened condensed milk. Six ingredients, no mixing, and no special skills for a gooey, chewy bar cookie.