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I thought I should try a dessert for once - and actually this is the first dessert for Vegetarianized! If you cook, you probably don't bake and vice versa. Well, I cook with a side of 'I can make cookies, bars and ice cream because I have an ice cream maker.' These little lovelies are my latest obsession because they mix up quicker than your oven can preheat and they taste just like warm pancakes with butter, maple syrup and nuts - I promise! Here I use a mix of pecans and almonds, but I bet you could use whatever is your favorite nut.
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156
103.59375

Pancake Bars

June 7, 2009

30 min or less active, dessert, fall, spring, summer, winter

I thought I should try a dessert for once - and actually this is the first dessert for Vegetarianized! If you cook, you probably don't bake and vice versa. Well, I cook with a side of 'I can make cookies, bars and ice cream because I have an ice cream maker.' These little lovelies are my latest obsession because they mix up quicker than your oven can preheat and they taste just like warm pancakes with butter, maple syrup and nuts - I promise! Here I use a mix of pecans and almonds, but I bet you could use whatever is your favorite nut.

Information

Servings: 24
Time: 10 minutes active; 70 minutes total
Price:  About $5.00 total; $0.20 per bar
Nutrition (per serving):
Calories: 160.2
Protein: 2.9g
Fat: 1.4g
Saturated fat: 1.4g
Carbohydrates: 22.2g
Fiber: 0.5g
Sodium: 49.7mg
Cholesterol: 35.4mg
High In:
Good Source:
Low In:

Ingredients

  • 1/2 cup (1 stick) of unsalted butter or plant oil-based butter
  • 2 cups packed light brown sugar
  • 2 cups unbleached white flour
  • 4 large eggs
  • 2 tsp real vanilla extract
  • 1/2 cup (1 3/4oz) unsalted pecans, chopped finely
  • 1/2 cup (1 3/4oz unsalted almonds, chopped finely

Preparation

  1. Preheat oven to 300 degrees.
  2. Put all the ingredients, except the nuts, in a large bowl and combine well.
  3. Chop the nuts or give them a 10-second whirl in a food processor.
  4. Mix the nuts into the batter, and spread evenly in an 8"x8" or 9"x9" baking pan coated with cooking spray.
  5. Cook for 50-60 minutes until golden, puffed and inserted knife comes out clean. Cool at least 10 minutes before inverting onto a cooling rack. Cut and enjoy!

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