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.
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
- 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
- 2/3 cup honey
- 1/2 cup brown sugar
- 6 Tbsp. butter, cubed
- 2 Tbsp. heavy whipping cream
- 4 cups mixed nuts chopped.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Stir in the egg until blended. The mixture will be dry. Firmly press into the bottom of the pan.
- Take 18-20 minutes. Cool on a wire rack.
- 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.
- 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.
- Bake 15-20 minutes or until topping is bubbly.Cool completely in pan. Then lift out with edges of foil or parchment to rack.
- Remove foil and cut into bars.