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Honey Bars

Honey Bars

Rosina

Rosina

These bars are made without butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine flour, baking powder and salt and set aside. Beat eggs in a large bowl until thick and lemon colored. Beat in honey and almond extract.
  2. Gradually add in dry ingredients blending well. Stir in dates and almonds. Spread evenly in a 13 x 9 inch greased pan.
  3. Bake at 350 degrees F (175 degrees C) 12-15 minutes until lightly brown on top. Cool 2 minutes in pan. Cut into bars. When cool, sprinkle with confectioners' sugar.
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Reviews

LETNI
9

LETNI

12/29/2003

My boss is Jewish, and when Jewish holidays come I like to fix something special for him and his family. My boss and his family loved them. In fact my boss and his 8 year old daughter were scolded for sneaking off with them and not sharing. I did have to bake them longer then the 15 mins, it was closer to 25-30 minutes. I did try them while I was putting the gife basket together and they were wonderful. But everbody has enjoyed them, great recipe. Thank you.

CHILICAT
8

CHILICAT

3/1/2008

I like that these have no added fat. The texture still has that characteristic, almost rubbery feel of no-fat baked goods, but the honey adds moistness and gives the bars a very nice flavor. Like the other reviewers, I had to bake these for a full 30 minutes before they were done.

Lindsay Scratchley
6

Lindsay Scratchley

5/15/2007

I made this recipe last night, mainly because it had a low calorie, fat and carb count. I modified it a little by using toasted, sliced almonds, and dried cranberries and dried pineapple instead of dates. It is strong in almond flavor, but I love almonds, so no problem for me. I think this recipe could be easily adapted for biscotti, so I may try baking them again to try that.

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