For a simple snack fix or speedy dessert alternative, bars will take some beating this season for treats that are both tasty and healthy.
With the baking season here, it’s time to turn on the oven, bring out the recipes and enjoy some spicy aromas wafting from the kitchen, with the promise of delicious treats ahead.
Bars (known as flapjacks in the UK) are easy to make and serve, especially when there’s a crowd clamouring for a hearty dessert. You might have a pumpkin or sweet potato bar in your repertoire but Aunt Nellie’s suggests Carrot Crumble Bars for a change of pace.
Grab a jar of glazed, sliced carrots; slightly sweet and spicy, and ready to enjoy in numerous ways. They are also a great time-saving step for this delicious dessert. They’re cooked and ready to eat so just puree the entire jar of carrots and add the remaining four ingredients. That’s it for the tasty filling, which is nestled between a crunchy oat crust and topping. You will be finished in under an hour as most of the ingredients are probably already in your kitchen cupboard. Plus, they can be made a couple of days in advance and refrigerated until serving time.
The family can enjoy them for a yummy weeknight dessert or eat them topped with a dollop of whipped cream or a scoop of vanilla ice cream, sprinkled lightly with pumpkin pie spice. Find this and other recipes from Aunt Nellie’s jarred vegetables at AuntNellies.com.
* Family Features
Carrot Crumble Bars
Prep time: 15 minutes
Cook time: 30 minutes
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 6 tbsp unsalted butter, melted
- 1 jar (155g) Aunt Nellie’s Glazed Small Sliced Carrots
- 1 egg, beaten
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice or ground cinnamon
- 1 tsp vanilla extract
Heat the oven to 1800C.
- In a large bowl, combine the flour, oats and brown sugar. Add the butter, and stir to coat. Reserve one-third of a cup of the mixture for topping. Press the remaining mixture evenly into the bottom of a 22cm square baking tray lined with tin foil. Bake for 10 minutes or until lightly browned and set.
- For the filling, place the carrots and liquid into a food processor or blender container. Puree until smooth then transfer the mixture to a medium-sized bowl. Add the egg, sugar, pumpkin pie spice and vanilla, and stir until well combined. Pour over the baked crust.
- Sprinkle the carrot mixture evenly with reserved crumbs. Bake for 30 minutes or until a knife inserted near the centre comes out clean. Cool completely on a wire rack then refrigerate until firm.
- Cut into 16 squares. Refrigerate leftovers, covered, for up to three days.