Copycat Betty Crocker Date Bars Recipe 425 Recipes

COPYCAT NATURE VALLEY™ OATS 'N HONEY BARS

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

COPYCAT BETTY CROCKER DATE BARS RECIPE - (4.2/5)

Steps:

• In 2 quart saucepan, cook filling ingredients over low heat for about ten minutes, stirring constantly until thickened. Cool five minutes. Heat oven to 400°F. Grease a 9x13-inch pan with shortening. In a large bowl, stir brown sugar, and butter until well mixed. Stir in oats, baking soda, and salt until crumbly. Press half the mixture evenly in the bottom of the pan. Spread evenly with cooled filling. Top with remaining crumb mixture, press lightly. Bake 25 to 30 minutes until light brown. Cool 5 minutes on cooling rack, then cut into rows while still warm.

MOM'S FAVORITE CANDY BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
• In 2 quart saucepan melt butter, corn syrup and 1/4 cup of the peanut butter over medium heat stirring frequently until melted. Stir in cookie mix until soft dough forms. Press dough in bottom of prepared pan.
• Bake 11 to 13 minutes, or until edges begin to brown. Cool completely, about 45 minutes.
• In medium microwavable bowl, mix chocolate chips, butterscotch chips and remaining 1/2 cup peanut butter. Microwave uncovered on High for 1 to 2 minutes, stirring once, until melted. Stir in peanuts. Spread evenly over cookie bars. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 8 rows by 4 rows.

COPYCAT APPLE PIE LARABAR™ BARS

Steps:

• Place all ingredients in bowl of large food processor fitted with blade attachment.
• Process 2 to 3 minutes or until evenly processed and mixture just starts to come together into a ball.
• Press mixture firmly and evenly in parchment-lined 8-inch square pan. Refrigerate 1 hour to set.
• Turn bars out onto cutting board; cut into 8 large rectangles or 16 smaller squares, and serve.
• Store leftovers in resealable food-storage plastic bag or resealable storage container in refrigerator.

BEST EVER DATE BARS

Steps:

• For filling, combine all filling ingredients except for nuts in medium sized saucepan.
• Cook over low heat, stirring occasionally til thickened.
• Cool.
• Stir in nuts.
• For base, sift together flour, soda and salt.
• Add oats and sugar.
• Mix well.
• Stir in butter.
• Mix til crumbly.
• Press 2/3 of mixture into greased 8" square pan.
• Spread filling evenly over flour mixture.
• Top with remaining mixture.
• Pack light.
• Bake at 350 for 30-35 minutes.
• Cool completely!(Very important).
• Cut into bars.