Nut Biscuit Bars recipe
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- Dish type
A simple, yet delicious traybake, which is easy to make. These triangular biscuits are topped with a sweet hazelnut topping and then dipped in chocolate.
3 people made this
- For the Biscuit
- 300g plain flour
- 1 level teaspoon baking powder
- 130g caster sugar
- 1 teaspoon vanilla sugar
- 2 eggs
- 130g butter
- For the Topping
- 1 jar apricot jam
- 200g butter
- 4 tablespoons water
- 200g caster sugar
- 1 teaspoon vanilla sugar
- 400g hazelnuts, ground
- To Decorate
- chocolate cake covering, melted
MethodPrep:30min ›Cook:20min ›Extra time:30min chilling › Ready in:1hr20min
- Work flour, baking powder, sugar, vanilla sugar, eggs and butter into a smooth dough. Wrap and chill for 30 minutes.
- Roll dough out on a lightly floured surface and place on a baking tray lined with baking parchment. Brush with apricot jam.
- Slowly heat butter, water, sugar and vanilla sugar in a saucepan and stir in the ground hazelnuts. Allow the mixture to cool slightly and spread on the apricot jam.
- Preheat oven to 200 C / Gas 6 and bake for about 20-30 minutes.
- Cut the into small squares and then cut them again diagonally. Dip the triangles into the chocolate covering.
Chocolate cake covering
Can be substituted for eating chocolate, however, the finish will not be the same.
Reviews & ratingsAverage global rating:(4)
I feel like everyone in the Middle East has their own version of these bars- especially in the GCC. There are three things you’ll always find- a biscuit base, dates as a filling, and sweetened condensed milk that is baked until golden and bubbly.
Date bars are basically portable bars that have a crust and feature fresh dates. They are often served with coffee or tea, and are especially popular in Ramadan, when Muslims usually break their fast with dates- this is a fun spin-off.
Date Nut Bars
We recently had some friends experience a sad time. My husband invited them over for a meal but our friend was in a lot of physical pain and needed some space. I didn’t have a lot of time or the goods to cook up a meal, so I decided I would make this Date Nut Bar. Sometimes there are no words, but a gift made with love shows in a tangible way that you care and are thinking of them. I didn’t want it to be an over-the-top, indulgent slice. That felt somehow amiss, but I did want it to be fresh, tasty and comforting.
This Date Nut Bar is just that—the kind of thing you could eat with a hot cup of tea to restore your strength. The slices and meals given to us in the crazy days after giving birth to our four babies are etched in my memory. They bought strength to my sleep-deprived body, nourishing me as I recovered from labour and endlessly breastfed. I realise grief is different, but it is just as exhausting.
As well as comfort food, this Date Nut Bar can also double as a staple morning or afternoon tea snack. It’s not overly sweet or fancy but it does go down well with a hot beverage.
Date Biscuit Nut Bars
Date Biscuit Nut Bars are healthy, satisfying and SO delicious! This recipe is my mom’s and you are going to absolutely appreciate it as much as I do! When I arrived in Michigan to visit her, she had this tray waiting for me with a cup of coffee and all I can ever remember is how much that warmed my heart.
Combined biscuits with dates topped them with honey nested roasted nuts and coconut flakes! Pairs perfectly with coffee ☕️
My mom is amazing when it comes to creativity and food! That’s one thing I am thankful I inherited from her among many others. We both have a talent for knowing what ingredients coalesce to enliven the palette. Also, I really enjoy taking things I’ve learned from my mom and adding my own unique touch. So with these bars, you can change up the types of nuts you use or sprinkle something other than coconut!
Choc Nut Bars | Croatian Biscuits
I am in desperate need of corduroy pants for our winter trip to Croatia. I am hoping against all hope that we get there this year. But just in case we don’t, I am creating Croatian inspired recipes. These choc nut bars are pastries typical to the country.
Head straight on to the Recipe For ♥ Choc Nut Bars ♥
No one would use the word fashionista to describe me. I have an innate sense of style, which is unique to me. During my life I have gone through many phases. I have done the ultra smart office attire, as well as jeans and sneakers when I worked in steak houses. For the time I worked in a psychiatric practice I wore smart pants, and tops to suit the weather. And when I began my business journey in the Western Cape clothing was bought with the hardware stores I was calling on in mind. About 5 years ago my entire wardrobe was overhauled as I wanted a new look. And since then, this has not changed for the summer. I changed my winter clothes last year as I found a combination of comfort and warmth that is better suited to my working life.
Today’s inspirational recipe from Lavender and Lime ♥ Choc Nut Bars ♥ #LavenderAndLime Click To Tweet
Stuck away in my cupboard are dresses I can wear to formal occasions and I relish wearing them when the time is right. For one season I wore tracksuit pants. I was feeling a bit down in the dumps, and the comfort clothing suited my mood. And I would have stuck to wearing them had a friend not intervened. She told me I looked awful and that very day I went and bought what became my favourite pair of cords, and jeans. However, tracksuit pants are all the rage right now. Smart ones for that working from home look. Fancy ones to go out in. And others ones would call athlesuireware. But no matter what, I will not be buying any! I think just putting them on will make me feel sad. Not only because of the feelings I had when I last wore tracksuit pants, but because that friend has since passed on.
- ⅓ cup chopped almonds
- ⅓ cup chopped pecans
- ½ cup honey
- ¾ cup Medjool dates, pitted
- 1 teaspoon cinnamon
- 2 ½ cups regular rolled oats
- ½ cup dried cranberries
- ½ cup chopped dried apples
Preheat oven to 325°. Spread nuts on a rimmed baking sheet and bake until light golden, 10 to 12 minutes.
Warm honey in a microwave until the consistency of thin syrup. In a food processor, pulse honey, dates, cinnamon, and oats until oats are coarsely chopped.
Scrape oat mixture into a medium bowl. Break up any clumps of dates and, if needed, chop any large date chunks. Stir in nuts, cranberries, and apples. Squeeze mixture into a ball. Line baking sheet with foil and oil foil. Using damp hands, firmly pat mixture onto foil into a compact 6- by 12-in. rectangle.
Freeze until rectangle is firm enough to cut, about 20 minutes. Lift rectangle from foil to a work surface and cut into 16 bars. Wrap bars individually. They get moister and chewier after standing at least a day.
Make ahead: Up to 1 week, chilled, or 1 month, frozen for transport, pack in containers to protect them.
Chocolate Biscuit Bars
Ingredient 16 Pieces
15 Digestive biscuit or any kind of biscuit will work (I used bourbon)
½ Cup butter
2 Tblsp cocoa powder
¼ Cup chopped almond
200 Gram choco chips or compound chocolate
¼ Cup chopped pistachio
1 Tsp vanilla essence
¼ Cup chopped cashew
Fistful raisins (optional)
- First of all, prepare the coarse powder of biscuit. You can ziplock them and then with the rolling pin crush them. Or pulse for few seconds 2 or 3 times and get coarse powder of the biscuits.
- Take a microwavable bowl and add butter and chocolate. Microwave it for 30 seconds. Keep stirring it until all chocolate melted and mixed with butter.
- To this add cocoa powder and vanilla essence. Mix nicely till it is silky and smooth.
- Finally, add rest of the ingredients to this melted chocolate. Stir nicely so that all nuts coated properly.
- Lay parchment paper on the baking tray (I used 8x8). Pour this mixture into the tray, set it evenly and place it in the fridge for 15-20 minutes.
- After 15-20 minutes take this tray out of the fridge and cut int the desired shape. You can dust with castor sugar as well. It is completely optional.
- Enjoy these chocolate biscuit bars with milk or in a snack. My daughter loved eating it.
There are many variations available for this cake. With the same ingredients shape the mixture in a cake form or round cylindrical cookies form.
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Chunky chocolate nut bars
Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.
Pulse pineapple in a food processor (it can be very tough, even for a food processor, so pre-chopping gives it a needed head-start you may also find you need to use long pulses) until finely chopped. Add nuts and pulse until coarsely chopped. Add coconut flakes, oil, chia seeds, and salt. Pulse until a coarse purée forms.
Transfer pineapple mixture to a plastic wrap-lined rimmed baking sheet. Top with another piece of plastic wrap and roll or press to a 9x6" rectangle. Chill until firm, about 1 hour.
Cut into 12 bars. Wrap each bar in a sheet of parchment-lined foil to take on the go, or roll into balls. Either way, be aware that they soften quickly at room temperature because of the coconut oil.
Do Ahead: Bars can be made 3 months ahead. Transfer to an airtight container and chill, or wrap and freeze up to 6 months.
How would you rate Tropical Energy Bars?
holy smokes these are good! WOW! I just made em - my grocery store had dried pineapple and papaya so i did 50/50 - so great! I could *not* find no sugar added and maybe this is weird but i just kinda "washed" the ones I got off and let them re-dry and that made them substantially less sweet / probably closer to what this recipie was calling for. Macadamia nuts are expensive also- wow.
Sometimes I think it's silly to read reviews where someone substituted everything but this time, I want to let people know how versatile this formula is. I used dried apricots and raisins instead of the pineapple, toasted pecans and sliced almonds instead of the macadamia nuts, and olive oil instead of the coconut oi, but all in the recipe proportions. I used the chia seeds and the salt though. The salt is crucial, really makes the final flavor.
These bars are so good! I found them easy to make. I used dates instead of dried pineapple as thats what i had available. The chia seeds add a nice little crunch within a bite. Its hard not to eat to eat the majority of them in one go :)
Kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with detailed photo and video recipe. an easy and simple cookie recipe made with a combination of plain flour, ghee and cashew nut. it is very similar to the popular gooday cashew nut biscuits which are known for its creamy texture. it is an ideal evening snack recipe which can be relished with a cup of coffee/tea or as a light dessert after your heavy meal.
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with step by step photo and video recipe. indian cuisine is known for its versatility and the adaptability to other cuisines. there has been a lot of influence from overseas cuisine which eventually gels into the native recipes. one such easy and simple adapted recipe is kaju biscuit recipe, which is a classic example of the fusion of 2 cuisines.
as i mentioned previously, this recipe of kaju biscuit or cashew cookies is a unique one. to begin with, the combination of ghee and plain flour is very innovative. generally, in most of the cookies recipe, butter is the wet or greasy ingredient. but as an indian fusion recipe, ghee is added an alternative to the cookie batter in hyderabadi karachi bakery style. in addition, i have also added cashew powder in addition to the cashew nuts pieces topping. addition of cashew nuts opens up a new dimension of flavours to these biscuits. further, to these, the combination of cashew nut powder and custard powder makes it creamy, soft and rich biscuit recipe.
furthermore, i would like to add some more tips, suggestions and variations to the kaju biscuit recipe. firstly, these biscuits are made with plain flour which makes it an ideal combination. having said that these can also be made with wheat flour or multigrain flour to make it a healthy alternative. secondly, i have baked these in a traditional oven which makes it baking these cookies quite easy. but you can also make these in the cooker and you can check my peanut cookies for the detailed steps. lastly, use fresh and homemade ghee for the best end result. store-bought ghee can make these cookies stale easily with less shelf life.
finally, i request you to check my other detailed biscuits or cookies recipes collection with this post of kaju biscuit recipe. it mainly includes recipes like coconut cookies, nankhatai, biscuit, peanut butter cookies, butter cookies, oat cookies, chocolate chip cookies. in addition to these, i would like to highlight my other detailed recipes collection like,