Carrot & Spice Bars
Makes 40 servings
|1||cup low-fat (1%) milk|
|1/4||cup margarine or butter|
|1||cup bran flakes cereal|
|1||jar (2-1/2 ounces) puréed baby food carrots|
|3/4||cup grated carrot|
|1/3||cup golden raisins, coarsely chopped|
|1||teaspoon grated orange peel|
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|1/4||cup orange juice|
|1/4||cup toasted pecans, chopped|
- Preheat oven to 350°F. Lightly coat 13X9-inch baking pan with nonstick cooking spray; set aside.
- Combine milk and margarine in large microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted; add cereal. Let stand 5 minutes. Add eggs; whisk to blend. Add puréed carrots, grated carrot, raisins, orange peel and vanilla.
- Combine flour, sugar, baking soda and cinnamon in medium bowl. Add to carrot mixture, stirring until thoroughly blended. Spread into prepared pan.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Insert tines of fork into cake at 1-inch intervals. Spoon orange juice over cake. Sprinkle with pecans; press into cake. Cut into 40 bars before serving.
|Serving Size:||1 bar|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||23 %|
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