BANANA, PECAN & MUESLI SLICE
Make and share this Banana, Pecan & Muesli Slice recipe from Food.com.
Provided by Mandy
Categories Bar Cookie
Time 38m
Yield 30 bars
Number Of Ingredients 7
Steps:
- Combine muesli, flour, sultanas & pecans.
- In a separate bowl combine bananas, egg & honey.
- Pour wet ingredients into dry ingredients and mix well.
- Lightly grease and line a 18 X 28cm slab tin. Spoon mixture into tin and smooth the top.
- Bake at 180 C for 30 mins until firm and golden.
- Cool before cutting into fingers to serve.
Nutrition Facts : Calories 84.1, Fat 3, SaturatedFat 0.3, Cholesterol 7, Sodium 62.6, Carbohydrate 14.3, Fiber 1.1, Sugar 7.6, Protein 1.5
CHOCOLATE PECAN SLICE
Make and share this Chocolate Pecan Slice recipe from Food.com.
Provided by Jogreen
Categories Bar Cookie
Time 35m
Yield 16-24 slices
Number Of Ingredients 10
Steps:
- BASE:.
- Cream butter & sugar together.
- Sift together the flour and cocoa and add to creamed mixture.
- Press into a baking paper lined sponge roll/slice tin.
- Bake at 170'C for 10 minutes.
- FILLING:.
- Bring all ingredients, except the nuts, to the boil in a pot.
- Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
- Pour over cooked base.
- Cover with the pecan nuts.
- TOPPING:.
- Melt together the chocolate and butter.
- Spread over the nuts.
- Slice when cooled.
Nutrition Facts : Calories 306.2, Fat 23.2, SaturatedFat 10.6, Cholesterol 37.6, Sodium 111.9, Carbohydrate 25.4, Fiber 2, Sugar 11.7, Protein 3.2
COFFEE PECAN SLICE
Make and share this Coffee Pecan Slice recipe from Food.com.
Provided by Stacey Q
Categories Dessert
Time 1h10m
Yield 15 squares, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides.
- Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack.
- FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine.
- Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.
Nutrition Facts : Calories 310.9, Fat 24, SaturatedFat 9.2, Cholesterol 62.7, Sodium 18, Carbohydrate 22.5, Fiber 1.7, Sugar 10, Protein 3.6
DATE AND MUESLI SLICE
Lemon-flavored icing tops these scrumptious, low-fat muesli bars. They make the perfect mid-morning pick-me-up with a cup of coffee. From The Big Bean Cookbook.
Provided by kitty.rock
Categories Dessert
Time 35m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
- Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
- Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
- To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
- Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
- Allow icing to set before cutiing into squares or bars.
Nutrition Facts : Calories 427.8, Fat 2, SaturatedFat 0.5, Cholesterol 16.3, Sodium 174.8, Carbohydrate 102.9, Fiber 1.8, Sugar 90.3, Protein 3.5
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