Hearty Pomegranate Oat Bars
This is a combo of two recipes that I love. These bars are a great midday snack to get you through the work day, or a great breakfast.
Ingredients
For the Topping:
- 1 cup salted peanuts, gently chopped
- 2 tablespoons flour
- 2 tablespoons light brown sugar
- 3 tablespoons cold butter, cubed
- Kosher salt
For the Bars:
- 2 cups oats
- 1 stick, plus 1 tablespoon butter, at room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups flour
- 1 cup chocolate chips
- 1 cup Skylake Ranch Pomegranate Fruit Spread
Directions
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Heat the oven to 350 degrees F.
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Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. Cut a 8 by 18-inch piece of parchment paper and line the bottom of the baking pan and have the excess sticking up out of the pan as handles so you can easily remove the bars. Butter the parchment paper too.
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To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
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To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour and oats then fold in the chocolate chips. Press into the bottom of the prepared dish, then spread the pomegranate fruit spread over the entire dish.
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Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.
Related Items
Baked Brie With Fruit Spread
$ 500.00
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
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Preheat oven to 350 degrees F.
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Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
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Before serving let stand for 15 minutes.
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Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Peanut Butter And Jelly Cake
This cake really tastes just like a peanut butter and jelly sandwich. It will transport you to elementary school, siting in the cafeteria chatting with your lunch buddies. I am going to be honest, I want to eat this frosting by the bowl full, it tastes like liquid Reese's Pieces. The recipe for the frosting is from Ina Garden, so I am not taking credit but I wish I could.
Ingredients
For the cake:
- 1 yellow cake box mix (and the ingredients it requires)
- 2/3 cup of Skylake Ranch Pomegranate Fruit Spread
- 1/3 chopped peanuts
For the frosting:
- 1 1/2 cup confectioners' sugar
- 1 1/2 cup creamy peanut butter
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/3 cup and 3 tablespoons heavy whipping cream
Directions
For the cake:
Bake cake according to box instructions (use the 9 inch cake pans) and let cool.
For the frosting:
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In medium bowl place sugar, butter, peanut butter, salt and vanilla and mix with electric mixer on medium-low speed until mixture is creamy.
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Add cream and scrap the sides of the bowl to ensure all ingredients are well mixed.
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Beat on high until frosting is smooth.
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To fill the center of the cake with fruit spread cut a thin layer of the cake off so it is level and spoon the fruit spread in the center spreading evenly and leaving 1/2 inch from the edge of the cake.
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Put the second layer of cake on top and press lightly down.
For the crumb layer:
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To ensure the frosting goes on smoothly, get a cake spatula and spread a thin layer of the frosting over the cake to seal it.
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Place in refrigerator for two hours.
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Thickly frost the cake, the more the better I say! Sprinkle with peanuts and enjoy.
Pomegranate Filled Puffed Pastry
- Preheat oven to 400 degrees
- On a sheet lined with parchment paper flatten one sheet of puffed pastry
- Spoon 1/3 cup of pomegranate jelly onto half of the pastry leaving a half inch border
- Fold pastry over to enclose pitch edges
- Bake 15 minutes or until pastry is golden
