xiaoxl/recipe_data huggingface dataset:
Slow Cooker Raspberry Bread Pudding


Ingredients:
fresh raspberry, heavy cream, sugar, eggs, vanilla extract

Directions:
SlowCooker: Medium round.
Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
Coat the slow cooker with butter-flavor nonstick cooking spray.
Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
Repeat the layers, ending with the berries on top.
In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
Remove the lid and cook on HIGH for another 15 minutes.
Cover, turn off the cooker, and let the pudding stand to cool slightly.
Serve warm or at room temperature, with whipped cream, if desired.
Drawn Butter
Category: side-dish
By Dasisalles

Best made a day ahead, this is a great complement to steamed king crab or broiled lobster tails. Any leftover butter can be frozen for future use.

Ingredients:
1 pound unsalted butter

Directions:
Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 406.9
Fat: 46 g
Saturated fat: 29.2 g
Protein: 0.5 g
Cholesterol: 122 mg
Sodium: 6.2 mg
Corn Souffle (Stouffer's Copycat)


Ingredients:
eggs, cornstarch, sugar, salt, pepper, nutmeg, sour cream, milk

Directions:
With electric mixer beat eggs until foamy.
Beat in remaining ingredients.
Pour into greased 8" square baking dish.
Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.
Romanian Bean Soup


Ingredients:
dried lima beans, cold water, onion, carrot, garlic cloves, vegetable bouillon cube, butter, onion, kosher salt, fresh ground black pepper

Directions:
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.
Super-Easy Chicken Casserole
Category: meat-and-poultry
By LaurenH

A yummy and easy creation that includes chicken, cream of chicken soup, and stuffing.

Ingredients:
3 cups chopped cooked chicken
1 (10 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup milk
1 (6 ounce) package dry bread stuffing mix
½ cup melted butter
hot water as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in the bottom of a 2-quart casserole dish. Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken. Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish. Bake in the preheated oven until bubbly, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 2-quart casserole

Calories: 508.6
Fat: 32.7 g
Saturated fat: 17.4 g
Carbohydrates: 27.6 g
Sugars: 3.6 g
Dietary fiber: 0.9 g
Protein: 25.5 g
Cholesterol: 115.7 mg
Sodium: 941.7 mg
Beef Jerk Burgers ( Caribbean)


Ingredients:
ground beef, egg, sweet white onions

Directions:
Combine egg, crumbs, onion, and jerk seasoning., Add in the ground beef and mix well., Shape into patties and grill or pan fry., Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.
Ohana Bread Pudding With Bananas Foster Sauce


Ingredients:
eggs, salt, nutmeg, sugar, sugar, brown sugar, corn syrup, unsalted butter, heavy cream, vanilla extract, spiced rum, banana

Directions:
I am not sure of the directions, the post on Disney's All Ears Website was taken down (they replaced it with cheesecake]and I only wrote down the ingredients for shopping. But if anyone knows them please post them!
Here they are:
TO MAKE THE BREAD PUDDING:
Preheat oven to 350 degrees F. Grease large baking dish with butter.
In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired] to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.
Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:
In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.
Add remaining heavy cream. Let it boil additional minute.
Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
TO SERVE:
Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
Recipe note:
Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
Makes 6-8 servings.
From: Disney's Polynesian Resort.
Stuffed Zucchini


Ingredients:
zucchini, olive oil, garlic clove, onion, ground turkey, fresh sage, salsa, cooked brown rice, frozen green pea, chili pepper, cheddar cheese

Directions:
Saute onions and garlic in olive oil, add ground turkey. When browned, add remaining ingredients.
Stir till cheese is melted.
Mound on top of cut zucchini and sprinkle grated cheese on top of each stuffed zucchini.
Place on a sheet pan and bake in oven at 350 degrees for 20-25 minutes.
Gingersnap Spritzer


Ingredients:
ginger beer, vodka, candied ginger

Directions:
"In a small pitcher, stir together the ginger beer and vodka. Divide among 8 ice-filled glasses. Top off with the seltzer water, adding more to taste, and garnish each with 2 strips candied ginger."
Hamburgers


Ingredients:
kosher salt, fresh ground black pepper, cheese, beefsteak tomatoes, greens, mustard, mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder

Directions:
Preheat the oven to 450°F. Place a roasting rack on a foil-lined baking sheet in the oven.
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
Divide the meat into 4 portions (about 6 ounces each]. Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.] Gently form each portion into a patty about 3½ inches wide and 1-inch-thick.
Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
Turn on grill. Place Burgers on the heated grill.
For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
For Medium:
Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
For Well:
Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Spice Mix:
Combine all ingredients.
Jamaican Fried Dumplings
Category: main-dish
By Stephanie

Flat fried buttery dough usually served with cod fish in Jamaica, as a big weekend breakfast, slightly different from the American dumplings.

Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ cup butter
½ cup cold water
1 cup vegetable oil for frying

Directions:
In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly. Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 472.2
Fat: 19.8 g
Saturated fat: 10.3 g
Carbohydrates: 64 g
Sugars: 0.2 g
Dietary fiber: 2.3 g
Protein: 8.8 g
Cholesterol: 40.7 mg
Sodium: 855.1 mg
Spaghetti Bake


Ingredients:
mild Italian sausage, onions, garlic cloves, dried basil, chopped tomatoes, tomato paste, pepper, fresh spinach, spaghetti, butter, all-purpose flour, milk, mozzarella cheese, salt, fresh ground black pepper, parmesan cheese

Directions:
In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
Cook until it is no longer pink.
Drain off fat.
Add onions, garlic and basil and cook for another 5 minutes to soften onions.
Add mushrooms and cook until liquid is evaporated, about 5 minutes.
Add tomatoes, tomato paste and pepper; bring to a boil.
Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
Stir in spinach.
Meanwhile, for topping: in saucepan, melt butter over medium heat.
Whisk in the flour and cook, whisking constantly for 1 minute.
Whisk in the milk.
Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
Add mozzarella cheese, salt and pepper.
Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
Drain and add to MEAT sauce; toss to coat.
Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead]; pour topping over and then sprinkle with Parmesan cheese.
Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.
Mom's Baked Chicken Wings
Category: appetizers-and-snacks
By Giygas

My mom's own recipe for baked chicken wings. One of my favorite dishes and relatively easy to make.

Ingredients:
1 cup lemon juice
¼ cup soy sauce
¼ cup olive oil
2 tablespoons crushed garlic
1 tablespoon seasoned salt
½ tablespoon paprika
½ tablespoon ground turmeric
3 pounds chicken wings
1 pinch garlic salt, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil. Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 200.4
Fat: 15.2 g
Saturated fat: 3.3 g
Carbohydrates: 4.4 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 12.2 g
Cholesterol: 35.7 mg
Sodium: 872 mg
Apple Caramel Sundae Tart


Ingredients:
graham cracker crust, pecans, milk, instant vanilla pudding, Cool Whip

Directions:
Place caramels and 3 tbls milk in medium microwaveable bowl.  Microwave on HIGH for 1 minute or until caramels are melted; stir until smooth -- Reserve 1/3 cup caramel mixture.
Pour remaining caramel mixture into pie crust and sprinkle with chopped toasted pecans.
Pour 1 cup milk into large bowl -- add dry pudding mix, beat with wire whisk about 2 minutes -- gently stir in whipped topping -- spoon into crust.freze 4 hours or overnight --
spoon pie filling over pudding mixture.warm remaining caramel mixture in small micowaveable bowl on HIGH 30 secons or until caramel is smooth.
drizzle over apple pie filling -- serve immediately.
Cheesy Sausage and Potatoes


Ingredients:
smoked sausage, frozen hash brown potatoes, green onion, garlic powder, milk, pepper

Directions:
Add the sausauge, potatoes, onions, garlic powder, and pepper to a lightly greased crock pot.
Toss to combine.
In another bowl stir together the soup and milk.
Pour over sausage mixture.
Cover and cook on low 7-8 hours.
Lemon Aioli
Category: side-dish
By Christina Tabaretti

Serve with any seafood. It's simply an amazing dipping sauce.

Ingredients:
½ cup sour cream
½ cup mayonnaise
1  lemon, zested and juiced, or to taste
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 clove garlic, minced
¼ teaspoon dry mustard
salt and ground black pepper to taste

Directions:
Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 148.5
Fat: 15.7 g
Saturated fat: 3.7 g
Carbohydrates: 2.7 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 0.8 g
Cholesterol: 11.5 mg
Sodium: 105.9 mg
Shepherd's Pie


Ingredients:
hamburger, dried rosemary, instant mashed potatoes, butter

Directions:
Brown hamburger.
While the hamburger is browning make the mashed potatoes and set aside.
Drain the hamburger and put in a 2 quart casserole dish.
In the same pan as you browned the hamburger make the gravy according to pkg directions and add the rosemary.
Layer the frozen vegetables on the meat.
Pour the gravy over the vegetables.
Cover evenly with the mashed potatoes making sure to get them all the way to the edge to seal.
Dot with butter.
Put casserole dish on a cookie sheet and bake uncovered in a 350°F oven until browned and bubbly.
R Bs Classic Guacamole


Ingredients:
avocados, lime juice, garlic, roma tomato, onions, ground cumin, dried cilantro, sea salt, white pepper

Directions:
Slice avacados, remove pits and scoop out meats in a non-reactive bowl., Add garlic and lime juice and mash with a fork., Stir in remaining ingredients and mix thoroughly., Refrigerate for 2 hours or more to let flavors blend before serving.
A Day at the Beach


Ingredients:
"Amaretto"

Directions:
"Shake Rum, Amaretto, and Orange Juice in a shaker filled with ice. Strain over ice into a highball glass. Add Grenadine and garnish with a Pineapple Wedge and a Strawberry."
Southwest Pita Crisps


Ingredients:
chili powder, ground cumin, cayenne, cheddar cheese

Directions:
Arrange oven racks in upper and lower thirds of oven and preheat to 350°F Line 2 large shallow baking sheets with foil.
In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar.
Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet].
Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
Repeat process with remaining pitas. Store airtight at room temperature up to one month.
The Only Blueberry Pie Recipe You'll Ever Need


Ingredients:
sugar, sugar, cornstarch, vanilla, lemon juice, butter, fresh blueberries, water

Directions:
Bake and cool deep dish pie shell following directions on the package; set aside.
In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
Cook over medium heat until the mixture boils and thickens, stir constantly.
Stir in vanilla and 1 T butter.
Transfer this custard mixture to shallow glass dish (not in pie shell].
Cover in plastic and place in refrigerator for 2 hours.
In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
Heat to boiling over high heat.
Cook 2 minutes until thickened, stirring constantly.
Stir in lemon juice and 1 T butter.
Stir in remaining berries.
Spread chilled custard mixture into prepared pie shell.
Top with berry mixture.
Allow 3 hours in refrigerator for pie to "set" before serving.
Enjoy!
Make copies of this recipe--they're all going to want it!
Sarasota's Creamy Celery


Ingredients:
celery, vegetable broth, butter, flour, nutmeg, fresh parsley, salt, pepper

Directions:
Celery  --  First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
Sauce  --  Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste.  Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
Finishing  --  Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
Serve  --  This is a great comforting side dish which goes well with anything.
Pear and Horseradish Sauce


Ingredients:
pears, horseradish, red onion, canola oil, white wine vinegar, chives

Directions:
Cut the pear into small cubes., Mix all the ingredients in a bowl and season with salt and pepper.
Spicy Pretzels
Category: appetizers-and-snacks
By Valarie

Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.

Ingredients:
1 teaspoon ground cayenne pepper
1 teaspoon lemon pepper
1 ½ teaspoons garlic salt
1 (1 ounce) package dry Ranch-style dressing mix
¾ cup vegetable oil
1 ½ (15 ounce) packages mini pretzels

Directions:
In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil. Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 161.3
Fat: 16.5 g
Saturated fat: 2.6 g
Carbohydrates: 3.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 552.6 mg
Easy Morning French Toast Bake


Ingredients:
eggs, heavy cream, orange, zest of, butter, maple syrup

Directions:
Preheat oven to 400.
Slice the challah bread very thickly.
Let dry out for 2 hours.
Mix eggs, cream, oj and zest very well.
dip both sides of slice of bread in egg mix- get them very wet.
layer the bread in pan slightly overlapping.
pour the rest of the egg mixture over the bread.
cover with foil - let sit at least 1 hour - can sit overnight.
Bake 45 minutes to 1 hour - depending on how crispy you want the top.
For the sauce.
in sauce pan melt butter add syrup cook until it reaches a low simmer - pour over the french toast.
Buttery Cream Cheese Frosting


Ingredients:
cream cheese, raw sugar, vanilla extract

Directions:
*NOTE*:  In Vita Mixer or other style cutting blender, put the raw sugar in and run on high until all raw sugar has turned to powder.  You may have to do this in small portions depending on unit you use.
In large mixing bowl put cream cheese, raw powder sugar and extracts and mix well.
With a spatula or pastry spreading knife, spread evenly over single cake surface.
Sassy Chicken Enchilada Dip
Category: appetizers-and-snacks
By MICHELLEC2

My sister-in-law made this for a holiday, and it was a quick solution for me to use at a party the following night. It is a quick and easy appetizer, and different than the rest of the dips we are used to! Definitely classified as a keeper! Serve with tortilla chips.

Ingredients:
3  cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4  green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

Directions:
In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 16 servings

Calories: 110.4
Fat: 6.7 g
Saturated fat: 3.6 g
Carbohydrates: 3.4 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 9 g
Cholesterol: 31.4 mg
Sodium: 173 mg
Blackberry and Mascarpone Crumble Bars
Category: desserts
By Lori Campbell

This recipe came to me as I was picking an abundance of blackberries. It is tart but creamy, especially with vanilla ice cream.

Ingredients:
2 cups all-purpose flour
1 cup almond meal
½ cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup cold unsalted butter, cut into 1-inch cubes
1 large egg
1 teaspoon vanilla extract
1 (8 ounce) container mascarpone cheese
¼ cup white sugar
1 medium lemon, zested and juiced, divided
4 cups fresh blackberries
¼ cup white sugar, or more to taste
3 tablespoons cornstarch
1 teaspoon orange liqueur
¼ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly. Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping. Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on. Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling. Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl. Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top. Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.

Prep time: 15 mins
Cook time: 55 mins
Total time: 9 hrs 40 mins
Yields: 16 bars

Calories: 325
Fat: 20 g
Saturated fat: 11 g
Carbohydrates: 32.4 g
Sugars: 14.4 g
Dietary fiber: 2.6 g
Protein: 6.5 g
Cholesterol: 59.6 mg
Sodium: 118.1 mg