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Rustic Nut Bars Recipe

Rustic Nut Bars Recipe photo by Taste of Home

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Everyone will crunch with joy when they bite into these chewy, gooey bars. They'll love the shortbread-like crust and the wildly nutty topping. —Barbara Driscoll, West Allis, Wisconsin

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Rustic Nut Bars Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 40 Servings

20 35 55

Ingredients

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
TOPPING:
2/3 cup honey
1/2 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1 cup chopped hazelnuts, toasted
1 cup roasted salted almonds
1 cup salted cashews, toasted
1 cup pistachios, toasted

Directions

Line a 13-in. x 9-in. 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 onto the bottom of prepared pan. Bake at 375° for 18-20 minutes or until edges are golden brown. Cool on a wire rack.
In a large heavy saucepan, bring the honey, brown sugar and salt to a boil over medium heat until sugar is smooth; stirring often. Boil without stirring for 2 minutes. Add butter and cream. Bring to a boil; cook and stir for 1 minute or until smooth. Remove from the heat; stir in the hazelnuts, almonds, cashews and pistachios. Spread over crust.
Bake at 375° 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: about 3 dozen.

Nutritional Facts 1 serving (1 each) equals 199 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 157 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rustic Nut Bars in Taste of Home December/January 2007, p28

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Reviews for Rustic Nut Bars

Rustic Nut Bars

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Reviewed on Feb. 13, 2012 by puffybloomers

the pistachios were overpowering. don't really see why they are rated so high. will not make again

Reviewed on Mar. 31, 2011 by Plane

While at our farmhouse I wanted to make a dessert using what I had a lot of, honey and pecans. This recipe filled the bill, I used all pecans instead of mixed nuts and did have to add some margarine when I ran out of butter (no neighborhood grocery out there) They seemed to taste better the second day and the memory of the taste encourages me to make them again.

Reviewed on Dec. 17, 2010 by raceywlf

had many requests for the recipe. i used walnuts in place of the cashews, and 3/4 c. of dried cranberries for the pistachios, the rest exactly the same. turned out wonderful.

Reviewed on Jul. 01, 2009 by 5xamom

Always only use real butter!! The taste just isn't the same with anything else- even stuff people claim to not believe to not be butter. Use the tupperware to store the bars- don't melt it and put it in the bars in the form of something called "margarine"- GROSS!

Reviewed on Dec. 15, 2008 by marmour

These are awesome. A friend of mine even makes them with gluten free flour! Awesome!