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Rustic Nut Bars



  • 1 tablespoon plus 3/4 cup cold butter, divided
  • 2 1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten


  • 2/3 cup honey
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cubed
  • 2 tablespoons heavy whipping cream (I used milk)
  • 1 cup chopped hazelnuts, toasted
  • 1 cup roasted salted almonds
  • 1 cup salted cashews, toasted
  • 1 cup pistachios, toasted*


  1. Line a 13 x 9-inch baking pan with foil; grease the foil with 1 tablespoon butter. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt; cut in remaining butter until mixture resembles coarse crumbs.
  3. Stir in egg until blended (mixture will be dry). Press firmly into prepared pan.
  4. Bake at 375 degrees F for 18-20 minutes or until edges are golden brown.
  5. Cool on wire rack.
  6. In a large heavy saucepan over medium heat, bring honey, brown sugar and salt to a boil; stir until sugar is dissolved. Boil without stirring for 2 minutes.
  7. Add butter and cream. Bring to a boil; cook and stir for 1 minute.
  8. Remove from the heat; stir in the hazelnuts, almonds, cashews and pistachios.
  9. Spread over crust.
  10. Bake at 375 degrees F for 15-20 minutes or until topping is bubbly.
  11. Cool completely on a wire rack.
  12. Using foil, lift bars out of pan. Discard foil; cut into squares.

Yield: 2 to 3 dozen