HONEY AND OATS BAR RECIPES

TOP SECRET RECIPES | CHILI'S CRISPY HONEY-CHIPOTLE CHICKE…

Top Secret Recipes | Chili's Crispy Honey-Chipotle Chicke… image

Menu Description: "Tossed in our honey-chipotle sauce." After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree. Find more recipes for your favorite dishes from Chili's here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 22

Ingredients

Nutrition Facts : Calories 202 calories

OATY BARS RECIPE - BBC FOOD

Oaty bars recipe - BBC Food image

Using peanut butter instead of butter means less fat and more protein than traditional flapjacks. Each serving provides 136 kcal, 3g protein, 16g carbohydrates (of which 10g sugars), 6g fat (of which 1g saturates), 2g fibre and trace salt.

Provided by Chris Bavin

Prep Time 2 hours

Cook Time 10 minutes

Yield Makes 24 bars

Number Of Ingredients 9

Ingredients

knob of butter, for greasing
225g/8oz jumbo rolled oats
50g/2oz almonds, skin on
60g/2¼oz mixed seeds
60g/2¼oz dried cranberries
50g/2oz plain or chocolate rice pops
100g/3½oz agave syrup
100g/3½oz peanut butter
125g/4½oz honey

Steps:

Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film.
Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well.
Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated.
Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set.
Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars.
To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer.

Nutrition Facts : Calories 136kcal, CarbohydrateContent 16g, FatContent 6g, FiberContent 2g, ProteinContent 3g, SaturatedFatContent 1g, SugarContent 10g

More about "honey and oats bar recipes"

OATY BARS RECIPE - BBC FOOD

Using peanut butter instead of butter means less fat and more protein than traditional flapjacks. Each serving provides 136 kcal, 3g protein, 16g carbohydrates (of which 10g sugars), 6g fat (of which 1g saturates), 2g fibre and trace salt.
From bbc.co.uk
Reviews 4.2
Calories 136kcal per serving

To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer.

See details

OATY BARS RECIPE - BBC FOOD

To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer.

See details

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