Blueberry Walnut Bars Recipe

Reviewed on Jun. 06, 2013 by pudgeman

We grow our own blueberries. Some of them are as big as your thumb. These bars were so good and tasted of summer.

Reviewed on May. 23, 2013 by Njgmoore

This looks so good! I can't wait to make it! Waiting to make it when my Black Raspberry's are ready put those on top instead of the blueberry's....

Reviewed on Mar. 17, 2013 by sistersuzieQ

Wonderful, light but tastes really naughty!

Reviewed on Jul. 13, 2012 by JeanGeair

This is the best if you like blueberries. And we do!!

Reviewed on Jun. 16, 2012 by cookieface

I call this dessert "taste of heaven"

Reviewed on May. 31, 2012 by GrannyGrub

Wow! With all of these great reviews with a 5-star rating, I haven't made this recipe yet, but will definitely take it to my church luncheon on Saturday. Please stay tuned for a post-luncheon review...

Reviewed on Jul. 07, 2011 by texashill

Very light and tasty dessert. Good, but could be better. Next time I'll top with crushed walnuts.

Reviewed on Jun. 29, 2011 by EdwinaBailey

Very fast and easy dessert. Had a great taste.

Reviewed on Jun. 24, 2011 by Deuce15

Excellent, quick and not heavy, very enjoyable.

Reviewed on Jun. 24, 2011 by Lucy Ann

I made this for Father's Day and we all loved it. I used pecans in place of walnuts and absolutely love the crust. We will have it again.

Reviewed on Jun. 23, 2011 by eddeiter

I took this to a family reunion and everyone loved it! I will definitely make this again. I love the combination of the nuts and oats in the crust.

Reviewed on Jun. 23, 2011 by HeHeKaren

Very easy. Loved the freshness of the blueberries, the creaminess of the filling and the crunch of the crust. I will make this again.

Reviewed on Jun. 23, 2011 by kchop

Very easy to make, had everything on hand so didn't need to go shopping for ingredients. My sons really liked this. Will be making this again trying other fruits, as requested by my son.

Reviewed on Jun. 23, 2011 by pattykake57

First of all, bravo MS LISA.

This was a big hit in my house. Easy and delicious. Tastes like it took a lot longer to make than it actually did. I'm saving this one and will definitely be making it again!

Reviewed on Jun. 22, 2011 by bubba78236

Very good! Easy to make. Great directions. I can't wait to make it again!

Reviewed on Jun. 20, 2011 by MMMelinsky

I made this for the first time on Father's Day and my family unanimously gave it a 'thumbs-up'! This one's a keeper :) I also read the reviews and have to agree that this recipe doesn't totally seem to fit the "healthy" category, but that being said, anyone with health/medical issues can tweak the recipe to meet their needs (or choose not to make it at all). My husband and I are diabetic, among a few other health issues, but you can still indulge once in a while:)

Reviewed on Jun. 17, 2011 by MS LISA

Unless you have a degree in nutrition, please let the rest of us enjoy the recipe. A recipe review is....make the recipe, let us know how you liked it. If you like it, then be courteous enough to thank the person that shared it with us, for the rest of you, counting your transfats, great, I hope you all live forever. Maybe if you enjoyed a recipe every so often, you wouldn't be preaching to the masses. We're not stupid people, we like to enjoy life. Nobody is telling you to sit down and eat the whole thing.

Reviewed on Jun. 17, 2011 by mamadea

It's just a receipe! Use what you want. If you are well informed enough to know what is healthy and what is not then it

doesn't matter

Reviewed on Jun. 17, 2011 by Regi M

Decided to make this recipe as there were so many reviews. To further tick some of you off, I didn't use reduced fat butter or cream cheese and I used real whipped cream. I subsituted dark brown sugar for white in the crust/base and pecans for walnuts.Also added a teaspoon of cinnamon. Everyone loved it so will certainly be making again and will try seedless raspberry jam and fresh raspberries when they are in season. Do not intend to eat this everyday, so have no problem going for the better flavour of whole non-processed/manufactured foods.

Reviewed on Jun. 17, 2011 by MaPeg29@AOL.Com

This recipe sounds very good & I plan on trying it. If you can not eat graham crackers, butter, cream cheese, walnuts, sugar, or whipped topping don't make this recipe. It dose not make it unhealthy. If someone has a problem with any of these foods they know not to eat them, so don't make it. I don't like every recipe I see so I don't make them. Life is too short to get so worked up over a recipe & if it is healthy or not. People will eat what they want healthy or not.

Reviewed on Jun. 16, 2011 by Netizen

The poster of the recipe claims it is healthy. It isn't. Some people have health issues and need to avoid certain things. It is a disservice to call an unhealthy recipe healthy. Make it the way YOU want, but let others inform those that do not know, so that they can make informed choices.

Reviewed on Jun. 16, 2011 by Candace LaPlant

Recipe was excellent! I also used butter in the crust.Yummy! I agree with chirey. Get over it people.

Reviewed on Jun. 16, 2011 by chirey

Bring on the cool whip recipes! Full fat stuff not this reduced fat stuff. People get off your high horses and stop telling everyone your opinions on everything! If you don't like the ingredients DON'T use them. But stop preaching at those of us who want all the artificial GOODNESS! Eat your beansprouts and let everyone else eat what they want to. By the way I made these with regular butter (YUM!) full fat cream cheese and good old regular cool whip. DELICIOUS! Will definitely make again!

Reviewed on Jun. 16, 2011 by Netizen

No tirade Lisa, just pointing out what the poster didn't seem to KNOW!

Reviewed on Jun. 16, 2011 by Willom

I think it's a little naive of MS LISA to chastise those of us who would like to eat healthy. Get your head out of the sand. There are mountains of documentation that link ingredients such as trans fats to serious health problems, obesity and heart disease among them. Education and comments from concerned people can help others to change their eating habits, and this includes modifying recipes to make them truly more healthful.

Reviewed on Jun. 16, 2011 by mkdonna

I just found this recipe - I really don't care for blueberries - could I use cherry pie filling?

Reviewed on Jun. 16, 2011 by MS LISA

Please people, stop your tirades over the ingredients. You don't like the ingredients, move on. That being said, thanks for a great recipe!!

Reviewed on Jun. 16, 2011 by katzmomma

Re: cool whip - you can always make a healthy, although not "light," version using a little raw organic or turbinado sugar with organic cream.

Reviewed on Jun. 16, 2011 by Netizen

Thanks for the yogurt and half & half substitution ideas. You can also use the cans of whipped topping. Check the ingredients, but most don't have partially hydrogenated oils in them. It seems like they stick partially hydrogenated oils and high fructose corn syrup in almost everything these days!

Reviewed on Jun. 16, 2011 by Netizen

Healthy? Really? Frozen whipped toppings have partially hydrogenated oils/TRANS FATS in them. Check your graham crackers ingredient list. The ones I looked at have partially hydrogenated oils/TRANS FATS in them. No matter what you call them, TRANS FATS are NOT healthy and are very hard for the body to get rid of.

I wish people would pay attention and STOP calling things 'healthy' when they are NOT!

Reviewed on Jun. 16, 2011 by Netizen

Healthy? Really? Frozen whipped toppings have partially hydrogenated oils/TRANS FATS in them. Check your graham crackers ingredient list. The ones I looked at have partially hydrogenated oils/TRANS FATS in them. No matter what you call them, TRANS FATS are NOT healthy and are very hard for the body to get rid of.

I wish people would pay attention and STOP calling things 'healthy' when they are NOT!

Reviewed on Jun. 16, 2011 by SHOK

Why not use light cool whip if you don't like the content otherwise?

Reviewed on Jun. 16, 2011 by tarot55

I substituted GreeK Yogurt for the cream cheese and Light Yogurt for the topping. Tasted just fine and lightened the calorie load a bit. Thank you for the recipe.

Reviewed on Jun. 16, 2011 by Egoins777

Instead of using Cool Whip, make your topping from Half&Half. Much healthier than the chemicals in Cool Whip. Hope this helps.

Reviewed on Jun. 16, 2011 by chuxman

Ditto to the cool whip comment. When can we get away from dessert recipes using this. Practically all of the lower fat/sugar dessert recipes call for cool whip. Have you checked what it is made of???

Reviewed on Jun. 16, 2011 by kathyanne101

it's a shame that so many desserts use 'whipped topping' (i.e., Cool Whip) -- which is NOT a healthy alternative to anything! This recipe sounded good until I saw that as one of its ingredients...

Reviewed on Mar. 09, 2011 by donnavo

This was my first recipe I tried on this site and it was a hit! I have already been asked to make it again!

Reviewed on Aug. 03, 2010 by juneraymond

so yummmy.will make it again for my seniors potluck

Reviewed on Mar. 08, 2010 by Amy the Midwife

Very good dessert. I added another tablespoon or so of butter, because it seemed too crumbly. I wish I had added more since the crust was still more crumbly than I'd prefer (which defeats the purpose of it being heart healthy!). Next time I may also wait to put the blueberries on until closer to serving time so they don't "dye" the cream cheese topping.

Reviewed on Aug. 23, 2009 by MissM_Home

Blueberry Walnut Bars

Healthy Cooking - try a FREE ISSUE today!

With power-packing oats, walnuts and blueberries, kids aren't the only ones that are going to love this sweet treat. Health-minded parents can feel good about these bars, too. Dawn Onuffer - Crestview, Florida

Ingredients:

• 2/3 cup ground walnuts
• 1/2 cup graham cracker crumbs
• 2 tablespoons plus 1/3 cup sugar, divided
• 1/3 cup old-fashioned oats
• 3 tablespoons reduced-fat butter, melted
• 1 package (8 ounces) reduced-fat cream cheese
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla extract
• 1/2 cup reduced-fat whipped topping
• 2 tablespoons blueberry preserves
• 1-1/2 cups fresh blueberries

Directions:

Combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool on a wire rack.
    In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in orange juice and vanilla. Fold in whipped topping. Spread over crust.
    In a microwave-safe bowl, heat preserves on high for 15-20 seconds or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until serving. Yield: 12 servings.

Reviewed on Aug. 06, 2009 by jdhennessey

I made this recipe thinking it sounded good, but didn't have real high hopes since it was so simple. It was soooooo yummy. Will definately make again.

Reviewed on Jul. 19, 2009 by 1Bockey

Reviewed on Jul. 19, 2009 by 1Bockey

This is a delicious recipe! Everyone who tried it LOVED it. I will definitely make it again and again!

Reviewed on Apr. 29, 2009 by tibiaJ60

I raffled it off at a bake off...the winner enjoyed it but she was not too keen on creamcheese so i just used cool whip and that worked great

Reviewed on Mar. 31, 2009 by Pinstripes

Absolutely awesome recipe. Have made it many times since seeing it in print. A great dessert anytime!

Reviewed on Mar. 25, 2009 by marcypetersen

These were fabulous! I worried that using frozen blueberries would not work well, but they were wonderful. I doubled the blueberry jam and Cool Whip. I am going to use this crust in all my recipes calling for a graham cracker crust.

Reviewed on Mar. 22, 2009 by ritacoan

This is such a delicious recipe and so easy to make. I served it at a family get together this weekend and they couldn't believe that it was a healthy recipe. Thanks!!