Rustic Nut Bars

I have the greatest gratitude to Barbara Driscoll of WI for submitting this recipe to Taste of Home. It is amazing, if you like nuts, which I do. Nutty, salty, sweet, cookie-ish. Great for bake sales, family gatherings, school lunches, pot lucks, etc.

IMG_3062 (1024x765)With “Captain Ron” and “Romancing the Stone” alternately blasting in the background, I will share this great recipe for these nutty bars with you. And with the future me when I think to myself, “remember those nutty bar things? Where the heck did I put that recipe?”

Rustic Nutty Bars

Ingredients

  • 3/4 cups cold butter
  • 2 1/3 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • Topping:
  • 2/3 cup honey
  • 1/2 cup brown sugar
  • 6 Tbsp. butter, cubed
  • 2 Tbsp.  heavy whipping cream
  • 4 cups mixed nuts chopped.

Cooking Directions

  1. Preheat oven to 375 degrees.
  2. Line a 9×13 pan with aluminum foil or parchment so ends extend out. This is so you can lift the bars out when done, but still soft.
  3. In a large bowl, whisk the flour, sugar, baking powder and salt. Cut in the remaining butter until the mixture resembles coarse crumbs.This could be with a pastry cutter or food processor.
  4. Stir in the egg until blended. The mixture will be dry. Firmly press into the bottom of the pan.
  5. Take 18-20 minutes. Cool on a wire rack.
  6. In a heavy saucepan,combine honey and brown sugar. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes without stirring.Stir in butter and cream. Return to a boil.
  7. Cook and stir 1 minute or until smooth. Remove from heat and add nuts. I used a large can of chopped nuts plus some shelled pistachios I had lying around.
  8. Bake 15-20 minutes or until topping is bubbly.Cool completely in pan. Then lift out with edges of foil or parchment to rack.
  9. Remove foil and cut into bars.
  10. Yum!
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2 thoughts on “Rustic Nut Bars

    1. yes, actually I think it would work without the egg. The egg helps bind the cookie crust together, but lets think a minute about what else could do that. Some people use various pudding mixes in cookies to make up for the eggs holding it together.If you look at my recipe for pecan sandies, they do not have eggs, yet hold together. You could use a variation of that cookie as the crust, perhaps replacing some of the white sugar with a double amount of powdered sugar, which holds together better.Let me know if you try it.

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