HAPPY NEW YEAR!! Are you ready for a great 2019?!?!
At The Honey Cottage we are looking at the New Year and thinking about how to make it more amazing and tasty. We are going to start off the year with an amazing honey layer bar recipe. In this recipe I use Ceylon cinnamon because of its anti-inflammatory properties and because it adds antioxidants to this recipe. I bee-lieve everything should be packed with fiber so I use the ground flax seeds. The caramel sauce and chocolate chips add just enough sweetness, so to keep it balanced I use unsweetened shredded coconut. At The Honey Cottage we want to start 2019 off right, will you join us?
½ cup- melted butter
1 ½ c- graham cracker crumbs
¾ cup- Honeyville honey caramel sauce
¾ cup- chocolate chips
½ cup- ground flax seed
1 Tbsp. – Ceylon cinnamon
¾ cup- walnut pieces
1 can- condensed milk
1 cup- shredded unsweetened coconut
Set out a glass pan that is 13 X 9 inches and measure out all ingredients. Pre-heat the oven to 350 degrees F.
Take the melted butter and spread evenly on all sides of the pan.
Sprinkle the graham crackers on top and spread out until the bottom of the pan is covered.
Take ¾ of Honeyville’s Honey caramel sauce and spread it out on top of the graham crackers.
Scatter the chocolate chips on top, as evenly as possible.
Grind the flax seed with the Ceylon cinnamon and layer that on top of the chocolate chips.
Scatter the walnut pieces on top, as evenly as possible.
Pour the condensed milk on top and spread in an even layer.
Distribute the coconut until the condensed milk is lightly covered.
Place the pan on the middle rack of the oven, uncovered, and cook for about 25 minutes or when the sides of the bars are starting to brown.
Let the bars sit on the stove for approximately 2 hours to set up properly.
Cut into bite sized or medium squares and serve!
- Use honey instead of the caramel sauce
- Add pecans to make it more protein packed
- Add a layer of hemp seeds to add a different flavor
Thanks for buzzing by The Honey Cottage!