Bethel Bars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

BETHEL BARS

Steps:

• Melt butter and mix with graham cracker crumbs.
• Line the bottom of a 9x12-inch pan.
• Sprinkle chocolate chips, butterscotch chips, coconut and walnuts evenly over the crumb crust.
• Drizzle condensed milk over all.
• Bake at 350°F for 30 minutes.
• Cool before cutting--refrigerate for 2 hours.

WHEY PROTEIN ENERGY BARS

Steps:

• Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
• Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
• Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
• Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
• Slice into 12 bars and serve.