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Rustic Nut Bars

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

40 ServingsPrep: 20 min. Bake: 35 min. + cooling

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

2 of 2

Rustic Nut Bars (continued)

Directions (continued)

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.

Nutrition 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.