On-The-Trail Bars

On-The-Trail Bars

The nut, raisin, and coconut filling tops whole grain crust in these nutty grain-filled cookie bars.

Recipe from Better Homes and Gardens
SERVINGS
24
YIELD
24 bars
PREP TIME
20 mins

On-The-Trail Bars

The nut, raisin, and coconut filling tops whole grain crust in these nutty grain-filled cookie bars.

On-The-Trail Bars
SERVINGS
24
YIELD
24 bars
PREP TIME
20 mins
Ingredients
  • 1/3  cup butter or margarine
  • 1/2  cup packed brown sugar
  • 1/2  cup quick cooking rolled oats
  • 1/3  cup all-purpose flour
  • 1/3  cup whole wheat flour
  • 2   tablespoons toasted wheat germ
  • 2   slightly beaten eggs
  • 1/4  cup packed brown sugar
  • 1/2  cup sliced almonds
  • 1/2  cup flaked coconut
  • 1/4  cup raisins
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Directions
1. 
For crust, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar; beat until combined. Stir in oats, all-purpose flour, whole wheat flour, and wheat germ. Pat mixture into an ungreased 9x9x2-inch baking pan. Bake in a 350 degree F oven for 10 minutes.
2. 
Meanwhile, stir together eggs and the 1/4 cup brown sugar. Stir in almonds, coconut, and raisins. Pour nut mixture onto crust, spreading evenly. Bake in a 350 degree F oven about 20 minutes or until center appears set. Cool slightly in pan on a wire rack; score into bars. Cool completely; cut into bars. Makes 24.
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