Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. To make filling: In a small saucepan, combine dates, brown sugar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat. To make the crust: Combine flour, oats, brown sugar, baking powder, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture. Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars.
Time 40m Yield 2 dozen. Number Of Ingredients 15 Steps:
In a large bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 375° for 10-12 minutes or until golden brown. , Meanwhile, in a heavy saucepan, combine the dates, sugar and butter; bring to a boil. Reduce heat; cook and stir for 3 minutes. Add 1/2 cup hot mixture to egg; return all to pan. Bring to a boil. Remove from the heat; stir in cereal, nuts and vanilla. Spread over crust. Cool on a wire rack. , In a small bowl, combine frosting ingredients; beat until creamy. Frost bars; cut and store in the refrigerator.
Time 1h5m Yield 36 Number Of Ingredients 9 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.
Time 20m Yield 36 bars Number Of Ingredients 9 Steps:
Combine butter, dates and brown sugar (or Splenda) in saucepan. Cook over LOW heat for 5 minutes, stirring constantly. Remove and add vanilla, nuts, coconut and rice cereal. Stir until well blended. Press down hard into a buttered 9 x 9 inch pan. Sprinkle top with additional coconut and lightly press inches (or use optional method of cutting and roll into logs and roll in powdered sugar without coconut). When cool cut in strips or squares. Enjoy!
Time 1h Yield 40 bars. Number Of Ingredients 11 Steps:
In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Number Of Ingredients 16 Steps:
- In small mixing bowl, combine flour, brown sugar and 1/2 cup margarine, mixing until crumbly. Press into ungreased 9 x 9 x 2-inch baking pan. 2. Bake at 375°F about 10 minutes or until golden brown. Set aside.3. In 2-quart saucepan, combine dates, granulated sugar and 1/2 cup margarine. Cook over medium heat until mixture boils. Simmer 3 minutes, stirring frequently. Blend about 1/4 cup hot mixture into beaten egg. Return egg mixture to saucepan, stirring constantly. Cook just until mixture bubbles. Remove from heat. Stir in KELLOGG’S RICE KRISPIES cereal, nuts and vanilla. Spread over baked crust. Cool completely.4. In medium mixing bowl combine powdered sugar, vanilla and cream cheese, beating until smooth. Add 2 to 3 teaspoons milk, if desired. Spread over filling. Store in refrigerator.
