Brownie Maca Energy Bars Recipes

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MAGIC BROWNIE BARS



Magic Brownie Bars image

When I was a kid, one of my all-time favorite treats was magic cookie bars. This recipe combines all the same classic flavors in a magic brownie bar! —Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 5

1 package (17-1/2 ounces) brownie mix
1 package (11 ounces) butterscotch chips
2 cups sweetened shredded coconut
1 cup chopped pecans, optional
1 can (14 ounces) sweetened condensed milk

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 200 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

"DANCE THE NIGHT AWAY" ENERGY BARS



Provided by Damaris Phillips

Time 1h35m

Yield 8 bars

Number Of Ingredients 8

2/3 cup dried tart cherries
1/3 cup dried apricots
1/4 cup pitted whole dates (about 5)
1 cup raw almonds
1/4 teaspoon fine salt
2 teaspoons flaxseeds, optional
2 tablespoons toasted sesame seeds, optional
Nonstick cooking spray

Steps:

  • Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
  • Put the almonds in a food processor and process until small pieces form but before it becomes a paste. Pulse as needed. Add the fruit, salt and flaxseeds, if using. Process to combine. The mixture should pull away from the sides. If it doesn¿t, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Shape the fruit mixture into a log. Put the sesame seeds in a bowl, if using, and roll the log in the seeds to coat the outside.
  • Line a 9-by-5-inch loaf pan with plastic wrap. Lightly spray it with cooking spray. Lightly spray a second piece of plastic wrap. (You will use it to help press the mixture flat without getting your hands sticky.) Put the fruit mixture in the prepared pan, top with the second piece of sprayed plastic wrap and press down to flatten and spread evenly in the pan. Refrigerate, covered with plastic wrap, until firm, about 1 hour.
  • Lift the mixture from the pan using the plastic wrap. Place on a cutting board and cut into 8 even pieces. Wrap each bar in plastic wrap, parchment or waxed paper. The bars will keep for 2 to 3 days at room temperature, 2 weeks in the refrigerator and 2 months in the freezer.

Nutrition Facts : Calories 217, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 21 grams

MOCHA BUTTERCREAM BROWNIE BARS



Mocha Buttercream Brownie Bars image

Provided by Food Network

Categories     dessert

Time 35m

Yield 24 bars

Number Of Ingredients 17

em
Bars:
/em
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) pkg. Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
1/2 tsp. vanilla extract
1/8 tsp. salt
2 large eggs
1/2 tsp. ground cinnamon
Frosting:
1 tbsp. Folgers Classic Roast® Instant Coffee Crystals
2 tbsps. hot water
2 cups powdered sugar
1/2 cup butter, softened
1/4 cup unsweetened cocoa powder

Steps:

  • HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
  • BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
  • DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.

BIG SLAB BROWNIE BARS



Big Slab Brownie Bars image

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 32 bars

Number Of Ingredients 15

Nonstick cooking spray, for spraying the pan and parchment
3 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
2 cups extra-dark chocolate chips
1 1/2 cups chopped fresh cherries (or substitute frozen or drained jarred)
Chocolate Ganache, recipe follows
6 ounces dark chocolate chips
2/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
  • In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
  • In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
  • Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
  • Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
  • Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

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