Judy’s Bumble Bars: A Crunchy, Chewy Delight

There are certain flavors that instantly transport me back to childhood, and the nutty, wholesome goodness of these Bumble Bars is definitely one of them. I remember my mom experimenting in the kitchen, determined to recreate a treat she’d fallen in love with on a trip to Idaho. The aroma of toasted sesame and warm cinnamon would fill the house, and we’d eagerly await the moment she pulled that golden-brown pan from the oven. Even though the original recipe called for ingredients that were sometimes hard to find, she always managed to make them taste just right. These bars are more than just a snack; they’re a reminder of home, love, and the magic of a mother’s cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 15-20
• Yield: 1 9×13 inch pan
• Dietary Type: Gluten-Free (check individual ingredient labels), Dairy-Free

Ingredients

• 1 1/2 cups sesame seeds
• 3/4 cup almond meal
• 1/2 cup flax seed (golden flax is preferred)
• 1/2 cup macadamia nuts (finely chopped)
• 1/4 cup cashews (finely chopped)
• 1/2 cup brown rice syrup (or corn syrup)
• 2 tablespoons evaporated cane syrup (or corn syrup)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Equipment Needed

• 9 x 13 inch baking pan
• Mixing bowl
• Measuring cups and spoons
• Olive oil spray or other cooking oil

Instructions

1. Preheat your oven to 300°F (150°C). This lower temperature is crucial for toasting the nuts and seeds without burning them.
2. Prepare your baking pan. Thoroughly grease a 9 x 13 inch baking pan. I find that olive oil spray works wonderfully, but you can also use other cooking oils or even line the pan with parchment paper, leaving an overhang on the sides for easy removal of the baked slab.
3. In a large mixing bowl, combine all ingredients. Add the 1 1/2 cups of sesame seeds, 3/4 cup of almond meal, 1/2 cup of flax seed (golden flax is preferred for its milder flavor), 1/2 cup of finely chopped macadamia nuts, and 1/4 cup of finely chopped cashews.
4. Next, add the wet ingredients. Pour in 1/2 cup of brown rice syrup (or corn syrup) and 2 tablespoons of evaporated cane syrup (or corn syrup). If you are using corn syrup because you can’t find evaporated cane syrup, this works well and the taste is great!
5. Then add 2 teaspoons of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of salt.
6. Mix everything together until all the dry ingredients are evenly coated with the syrups. The mixture should be slightly sticky and hold together when pressed.
7. Press the mixture firmly into the prepared baking pan. Use your hands or the back of a spoon to distribute the mixture evenly and create a compact layer. Apply even pressure to ensure the bars hold their shape while baking.
8. Bake for 20 minutes at 300°F (150°C). Keep a close eye on the bars; they should be a light golden brown around the edges. If they start to brown too quickly, you can loosely cover the pan with foil.
9. Remove the pan from the oven and immediately cut into bars while still hot. This is crucial, as the bars will become much harder to cut once they cool down. Use a sharp knife and cut into your desired size and shape.
10. Let the bars cool completely in the pan before removing and serving. Cooling will allow the bars to firm up and become easier to handle.

Expert Tips & Tricks

• Toast the sesame seeds: For an even deeper, nuttier flavor, lightly toast the sesame seeds in a dry skillet over medium heat before adding them to the recipe. Watch them carefully, as they can burn quickly.
• Finely chop the nuts: Finely chopping the macadamia nuts and cashews helps them distribute more evenly throughout the bars, ensuring a consistent texture and flavor in every bite.
• Adjust sweetness: If you prefer a less sweet bar, reduce the amount of brown rice syrup or corn syrup slightly. Alternatively, you can add a tablespoon or two of nut butter (like almond or cashew butter) for extra richness and to help bind the ingredients.
• Press firmly: Don’t be shy about pressing the mixture into the pan. A well-compacted layer will prevent the bars from crumbling and ensure they hold their shape.
• Cutting hot: Cutting the bars while they are still hot is key to preventing them from cracking or crumbling. Use a sharp knife and make clean, even cuts. If the bars start to cool down too much, you can warm them slightly in the oven before cutting.

Serving & Storage Suggestions

These Bumble Bars are delicious served as a snack, a dessert, or even a quick breakfast bite. They pair well with a cup of tea or coffee, or a glass of cold milk.

To store, place the cooled bars in an airtight container. They will keep at room temperature for up to a week, in the refrigerator for up to two weeks, or in the freezer for up to three months. If freezing, wrap the bars individually in plastic wrap to prevent freezer burn.

To reheat frozen bars, simply thaw them at room temperature for a few minutes, or warm them slightly in the oven or microwave.

Nutritional Information

Here’s an approximate nutritional breakdown per bar (based on a yield of 20 bars):

Nutrient	Amount per Serving	% Daily Value
Calories	194 kcal	–
Total Fat	16.3 g	25%
Saturated Fat	2.1 g	10%
Cholesterol	0 mg	0%
Sodium	98.5 mg	4%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	4.5 g	17%
Sugars	2.5 g	–
Protein	5.3 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dried Fruit Bumble Bars: My mom always said these bars are a great base recipe for a number of additions. Feel free to experiment with adding dried cranberries, chopped dates, or raisins for extra sweetness and chewiness. Use about 1/2 cup of dried fruit, finely chopped.
• Nut-Free Option: Replace the almond meal with sunflower seed meal and the macadamia and cashew nuts with sunflower seeds or pumpkin seeds.
• Chocolate Chip Bumble Bars: Add 1/4 cup of mini chocolate chips to the mixture for a touch of chocolatey indulgence.
• Spice it up: Try adding a pinch of cardamom, ginger, or nutmeg to the cinnamon for a more complex flavor profile.
• Citrus Zest: Add the zest of one orange or lemon for a bright, fresh flavor.

FAQs (Frequently Asked Questions)

Q: Can I use honey instead of brown rice syrup or corn syrup?
A: Yes, you can substitute honey, but the flavor will be slightly different. Honey also tends to be sweeter, so you may want to reduce the amount slightly.

Q: Why is it important to cut the bars while they are still hot?
A: Cutting the bars while they are hot prevents them from cracking or crumbling. The mixture is more pliable when warm, allowing for cleaner cuts.

Q: Can I use regular flax seed instead of golden flax seed?
A: Yes, you can use regular flax seed, but golden flax seed has a milder flavor and a lighter color, which some people prefer.

Q: How do I prevent the bars from sticking to the pan?
A: Make sure to grease the pan thoroughly or line it with parchment paper. You can also dust the pan with almond meal or flour for extra insurance.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe. Just make sure to use a larger baking pan, such as a 13 x 18 inch pan.

Final Thoughts

I hope this recipe for Judy’s Bumble Bars brings as much joy to your kitchen as it has to mine. These bars are a delicious and wholesome treat that are perfect for any occasion. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. And most importantly, enjoy the process of baking and sharing these delicious bars with your loved ones. I’d love to hear about your experiences and any creative twists you come up with!