Almond Poppy Seed Bars Recipe

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These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:66 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 66 servings


  • 3 eggs
  • 2-1/4 cups sugar
  • 1-1/2 cups milk
  • 1 cup canola oil
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons butter flavoring or additional vanilla extract
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1/3 cup butter, melted
  • 3 cups confectioners' sugar
  • 3 tablespoons milk

Nutritional Facts

1 each: 115 calories, 5g fat (1g saturated fat), 13mg cholesterol, 78mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.


  1. In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a bowl, combine the frosting ingredients; beat until smooth. Frost bars. Yield: about 5-1/2 dozen.
Originally published as Almond Poppy Seed Bars in Quick Cooking March/April 2001

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pawmartin User ID: 7325138 77451
Reviewed Nov. 22, 2013

"great. didn't even need the frosting."

Cwaz23 User ID: 6908223 71733
Reviewed Jul. 28, 2013

"I made 1/3 of the recipe into 6 cupcakes. Loved them!

Used the Stevia/sugar baking blend at the half-the-sugar-called-for level; use white-wheat flour; baked the cupcakes for 25 minutes; added just a drop of almond extract in the frosting.
The cupcake was not terribly sweet, but with the frosting they're quite wonderful!"

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