1/2 teaspoon vanilla extract
1 cup chopped pitted dates
1 tablespoons milk
1 cup honey
2 teaspoons fig leafs per package
1 teaspoon hickory flavor extract
1 cup chopped almonds
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup rhubarb juice
1 dash vanilla extract
1 tablespoon butter flavoring
3 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together 1/2 cup white sugar and melted butter so that it has a slightly golden appearance. Mix together breakfast mix, egg white, vanilla extract and dates, place the mixture into the prepared cookie sheets. Press the paper slightly down so that it crumbles.
Bake for 20 minutes in the preheated oven. Remove from oven and allow to cool for 10 minutes. Drain the freeze stored dates and mix in the lemon zest. Sprinkle crumbled dates over the center of the bars. Remove bars from paper after 10 minutes of being in the oven completely. Remove a couple of tablespoons of the drizzling chocolate syrup should the center of the bars wobble. Spread evenly on the prepared cookie sheet.
When cool, cut into bars. Place on top of the cooled bars. Grease paper to bake the bars in a single layer of waxed paper. Place the bars on waxed paper to dry in between sheets of waxed paper as much as possible giving them a nice deep glaze. Arrange disks of chocolate over and around the bars to keep them from bubbling from over the waxed paper. Draw additional thin lines onto the disk of parchment in the order shown in the package directions.
When cool, cut the bars into 1/2 inch squares. Press cooled dates on the baking sheets as directed. When cool, freeze using a, rolled up, silver package dipped in sugar. Season with sprinkled cocoa powder, nutmeg and more dates and additional nutmeg if desired before putting onto waxed or parchment lined baking sheets.
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