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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*
Line a 13 x 9-inch baking pan with foil; grease the foil with 1 tablespoon butter. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt; cut in remaining butter until mixture resembles coarse crumbs.
Stir in egg until blended (mixture will be dry). Press firmly into prepared pan.
Bake at 375 degrees F for 18-20 minutes or until edges are golden brown.
Cool on wire rack.
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.
Add butter and cream. Bring to a boil; cook and stir for 1 minute.
Remove from the heat; stir in the hazelnuts, almonds, cashews and pistachios.
Spread over crust.
Bake at 375 degrees F for 15-20 minutes or until topping is bubbly.
Cool completely on a wire rack.
Using foil, lift bars out of pan. Discard foil; cut into squares.
Yield: 2 to 3 dozen
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