xiaoxl/recipe_data huggingface dataset:
(Relatively) Healthy Oatmeal Scones


Ingredients:
wheat flour, old fashioned oats, granulated sugar, baking powder, baking soda, salt, light butter, margarine, buttermilk, half-and-half, vanilla extract, sugar, buttermilk

Directions:
Preheat your oven to 450 degrees Fahrenheit.
Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt].
Cut in butter (I like to dice the butter and add it in, separating the cubes] and combine using a fork until the mixture resembles bread crumbs.
Add dried fruit to dry mixture if desired.
In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla].
Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones] and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles] to maximize servings.
Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
Enjoy.
True Wholemeal Rolls With Grains


Ingredients:
water, butter, milk, fresh yeast, cottage cheese, sea salt, sugar, flour

Directions:
Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.
Add the butter to the grain mix, let cool down.
In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.
Crumble fresh yeast in the dip, cover with joghurt/cottage cheese, cold milk, add lukewarm grain mix and combine dough. Dough will be very moist and sticky at this point and you will not be able to make a ball or the like. Don't be deterred: when rising, the grains and flour will soak up the excess water.
Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.
The next morning (or + 1 more day, works just as well], form the rolls, dip bottoms into sunflower or pumpkin seeds, put on a baking sheet lined with parchment paper. Cut little stars in the top, dust with flour, --  --  decorate.
If you have the time, cover again with the kitchen towel and let rise in a warm place for 30 minutes. If you don't have time, skip this step.
Bake rolls for 30 minutes at 200°C.
Grilled Halibut II
Category: main-dish
By Karen David

Halibut fillets marinated in lime juice and herbs are simple and delicious, and perfect for any occasion. Pineapple and mango salsas - or any of your personal favorites - make for a perfect finish fresh off the grill.

Ingredients:
6 (6 ounce) fillets halibut
2 tablespoons olive oil
2 tablespoons fresh lime juice
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon dried rosemary

Directions:
Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours. Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source. Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 229.4
Fat: 7.7 g
Saturated fat: 0.6 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 36 g
Cholesterol: 62.5 mg
Sodium: 94 mg
Honey-Lemon Ginger Tea
Category: drinks
By michellebelle61

I visited a coffee shop in Hartford on a cold winter day and ordered their honey lemon ginger tea. It was tart, sweet, full of flavor, and warmed me from head to toe. The proprietor was nice enough to give me a rough description of her recipe. After a few tries at home, I came up with this close version.

Ingredients:
4 cups water
¾ cup brown sugar
¼ cup grated ginger root
3  tea bags
2  lemons, juiced
3 tablespoons honey

Directions:
Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes. Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags. Stir lemon juice and honey into the tea; strain into a pitcher.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 103.8
Carbohydrates: 27.1 g
Sugars: 26.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 10.7 mg
Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta


Ingredients:
ricotta cheese, salt, pepper, parmigiano-reggiano cheese, garlic clove, flat leaf parsley, sage leaves, rosemary, chicken breasts, olive oil, prosciutto, lemon, butter

Directions:
Preheat oven to 400 degrees F.  Measure the ricotta cheese into a small bowl.  Add in parsley, sage, rosemary and garlic.  Add in the grated Parmigiano-Reggiano and stir well to blend.
Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture.  Wrap each chicken breast in a slice of the proscuitto di Parma.
Add 1 to 2 teaspoons olive oil to an ovenproof skillet.  Warm over medium high heat.  Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes.  Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce.  Spoon over chicken.
This is delicious served with oven roasted asparagus and makes and elegant but simple meal.
Coffee Lovers Muffins


Ingredients:
brewed coffee, eggs, sugar, vanilla yogurt, flour, baking powder, cinnamon

Directions:
Preheat oven 400F, and butter muffin pan., Put the coffee, sugar, eggs and yogurt into a bowl and mix well., Add the flour and baking powder until just combined., Spoon into tins and bake for 15-20 minutes.
Old Fashioned Tomato Soup Cake


Ingredients:
butter, white sugar, raisins, baking soda, ground ginger, ground cloves, cinnamon, flour

Directions:
Pre heat oven to 350 degrees.
cream butter and sugar together until light and fluffy.
sift together flour and all spices with baking soda in separate bowl.
Add tomato soup to creamed butter mixture - rinse can with small amount of water.  Gradually add in dry ingredients.  Stir in raisins.  I remember her baking these in greased loaf pans.  She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.
Flank Steak With Whiskey Sauce


Ingredients:
garlic cloves, red wine vinegar, Worcestershire sauce, beef flank steak, cornstarch, beef broth, margarine, onion, dijon-style mustard, parsley, pepper

Directions:
Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl.  Add steak and turn several times to coat.  Cover with plastic wrap.  Refrigerate at least 30 minutes or overnight.
Preheat broiler or grill.
Prepare sauce:  Stir together cornstarch and broth in glass liquid measure until combined.  Heat margarine in small saucepan over medium heat until bubbly.  Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften.  Remove from heat.
Carefully add whiskey and mustard; stir to combine.  Return pan to heat and bring to boiling.  Cook 3 to 4 minutes or until reduced by about half.  Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine.  Return to boiling.  Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally.  Cover saucepan and keep warm while cooking beef.
For broiling: Place steak on broiler rack; discard marinade.  For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.
For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.
Let meat stand 5 minutes.  Slice across grain.  Serve with sauce.
Seasonal Spiced Coffee


Ingredients:
ground coffee, Chinese five spice powder, pumpkin pie spice

Directions:
Add Chinese five-spice powder or pumpkin pie spice in coffee filter with coffee grounds.
Brew as usual.
Tender Pork Spare Ribs
Category: meat-and-poultry
By Kerri Jaggers

I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!

Ingredients:
1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard

Directions:
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 16 hrs 20 mins
Yields: 8 servings

Calories: 943.3
Fat: 60.6 g
Saturated fat: 22.2 g
Carbohydrates: 37.4 g
Sugars: 29.7 g
Dietary fiber: 0.7 g
Protein: 58.4 g
Cholesterol: 240.5 mg
Sodium: 701.5 mg
Cast-Iron Sriracha Chicken Thighs with Vegetables
Category: uncategorized
By TheElusivePastry

This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.

Ingredients:
⅓ cup honey
¾ cup soy sauce
¼ cup Sriracha
2 medium limes, juiced
2 cloves garlic, minced
½ teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs
3 tablespoons unsalted butter, divided
½ medium red onion, chopped
5 cloves garlic, minced
¾ pound fresh green beans, trimmed and cut into desired length
4 small potatoes, cubed
1 pint cherry tomatoes, halved
1 medium yellow bell pepper, chopped
1 medium lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup Sriracha
¼ cup brown sugar
2 tablespoons honey
1 medium jalapeno pepper, seeded and diced
1 stalk green onion, chopped, or more to taste

Directions:
Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours. Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate. Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes. Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth. Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables. Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with green onion and serve.

Prep time: 40 mins
Cook time: 45 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 808.7
Fat: 25.5 g
Saturated fat: 10.1 g
Carbohydrates: 102.5 g
Sugars: 50.9 g
Dietary fiber: 11.3 g
Protein: 48.5 g
Cholesterol: 163 mg
Sodium: 4719.5 mg
Supreme Oven Rice


Ingredients:
long grain rice, water, soya sauce

Directions:
Prehaeat oven to 350 degrees., Combine all ingredients in casserole dish., Cover and bake for 1 hour., Stir once after 40 minutes.
Hearty Minestrone Soup (Instant Pot®)
Category: soups-stews-and-chili
By FestivelySouthern

So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
2 stalks celery, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper to taste
6 cups chicken bone broth (such as Kettle and Fire)
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Directions:
Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine. Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 369.3
Fat: 16.8 g
Saturated fat: 5.6 g
Carbohydrates: 32.1 g
Sugars: 4.9 g
Dietary fiber: 8.1 g
Protein: 23.4 g
Cholesterol: 56.7 mg
Sodium: 1214.6 mg
The Margaréeta


Ingredients:
"triple sec"

Directions:
Combine in a glass., Add ice if you wish., Enjoy!
My Crock Pot Chili


Ingredients:
onion, crushed tomatoes, tomato sauce, black beans, chili beans, pepper, chili powder

Directions:
Cook ground beef; drain grease.  Combine all ingredients in a crockpot & cook 4 to 5 hours on LOW until done.
Note:  If you can't find tomato sauce with celery & peppers, add some celery salt or seed.
Jessica's Marshmallow Clouds


Ingredients:
all-purpose flour, baking soda, white sugar, light brown sugar, salted butter, eggs, vanilla extract, miniature marshmallows

Directions:
Preheat oven to 400 degrees.
Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
Place the marshmallows back into the freezer between each batch of cookies.
In a medium bowl combine flour, cocoa and baking soda.
Set aside.
Combine sugars in a large bowl.
Using an electric mixer, blend in butter, scraping down the sides of the bowl.
Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at a low speed until combined.
Batter will be very stiff.
Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
Place balls on ungreased baking sheets, 2 inches apart.
Bake 8 to 10 minutes.
Cool on pan 2 minutes, then transfer to a cool flat surface.
Confit Olive Oil Steak
Category: uncategorized
By thedailygourmet

Recently a small cooking video surfaced on TikTok, where the submitter effectively poached a steak in oil in the oven. If you want a steak similar to "steak confit," this is my version. I served my steak on top a chopped salad.

Ingredients:
1 (4 ounce) filet mignon
⅓ teaspoon salt
2 cloves garlic, minced
2 sprigs fresh thyme
¾ cup olive oil, or as needed
1 tablespoon olive oil

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Pat filet dry. Season evenly with salt. Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil. Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes. Remove steak from oven and blot dry. Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 1 steak

Calories: 1779.3
Fat: 184.4 g
Saturated fat: 27.6 g
Carbohydrates: 2.2 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 32.6 g
Cholesterol: 89.3 mg
Sodium: 846.4 mg
Stolen Spice Rub/ Seasoning Mix!


Ingredients:
brown sugar, chili powder, paprika, cumin, garlic powder, cayenne, white pepper, cracked black pepper, salt

Directions:
Combine all the dry spices (excluding the oil] in a bowl.
Mix thoroughly.
Add oil and mix well.
Cracked Sugar Cookies I
Category: desserts
By Pam

This is a nice soft center sugar cookie.

Ingredients:
1 ¼ cups white sugar
1 cup butter
3  egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Lightly grease 2 cookie sheets. Cream together sugar and butter.  Beat in egg yolks and vanilla. Add  flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten.  Bake 10 to 11 minutes, until tops are cracked and just turning color.

Yields: 4 dozen

Calories: 162.8
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 20.5 g
Sugars: 10.5 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 45.9 mg
Sodium: 108.2 mg
Spiced Tomato and Red Lentil Soup


Ingredients:
yellow onions, kosher salt, Madras curry powder, garam masala, chicken broth, vegetable broth, tomatoes, dried red lentils, celery ribs, carrot, garlic cloves, cayenne

Directions:
Heat the oil in a 6 quart Dutch oven over medium heat.  Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes.  Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water.  Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes.  Season to taste with salt.
Easiest Falafel
Category: appetizers-and-snacks
By jaclyncady

Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard.

Ingredients:
1 (16 ounce) can garbanzo beans, drained
¼ cup panko bread crumbs, or as needed
¼ cup chopped onion
¼ cup olive oil
1  egg
2 tablespoons dried parsley
1 tablespoon curry powder
1 tablespoon garlic powder
1 tablespoon lemon juice
½ tablespoon ground black pepper
¼ cup panko bread crumbs, or as needed
1 cup olive oil for frying, or as needed

Directions:
Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist. Roll mixture into balls about the size of a golf ball; place on a plate. Press into patties and coat in panko bread crumbs. Heat about 1-inch olive oil in a skillet over medium heat. Pan-fry patties until crispy, about 3 minutes on each side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 servings

Calories: 300.9
Fat: 17.8 g
Saturated fat: 2.6 g
Carbohydrates: 31.8 g
Sugars: 1 g
Dietary fiber: 5.1 g
Protein: 7.6 g
Cholesterol: 37.2 mg
Sodium: 342.7 mg
Mock Ham Loaf


Ingredients:
egg, salt, ground black pepper, brown sugar, water, dry mustard, vinegar

Directions:
Add all glaze ingredients together until well mixed., Mix all loaf ingredients together until well mixed., Add 1/2 glaze to meat., Grease a 10x4x3 inch loaf pan with cooking spray., Place loaf mixture in pan., Bake at 350 degrees for 45 minutes., Spread glaze over loaf., Bake 15 minutes more.
Oatmeal Coconut Raspberry Bars


Ingredients:
sweetened flaked coconut, all-purpose flour, light brown sugar, granulated sugar, salt, unsalted butter, old fashioned oats

Directions:
Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet.
Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
Blend together flour, sugars, and salt in food processor.
Then add butter and blend until a dough begins to form.
Transfer to a bowl and knead in oats and toasted coconut until well combined.
Reserve 3/4 cup of dough.
Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
Spread jam over it.
Crumble reserved dough evenly over jam.
Sprinkle with remaining 3/4 cup untoasted coconut.
Bake in middle of oven until golden, 20-25 minutes.
Cool completely in pan on a rack.
Loosen from sides of pan with a sharp knife.
Lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
Note: Bars can be made 3 days ahead and kept in an airtight container.