Rustic Nut Bars Recipe
Rustic Nut Bars Recipe photo by Taste of Home
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Rustic Nut Bars Recipe

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4.5 13 19
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My friends love crunching into the shortbreadlike crust and wildly nutty topping on these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin
Featured In: Top 10 Dessert Bars
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 40 servings


  • 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 large 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
  • 1 cup chopped hazelnuts, toasted
  • 1 cup salted cashews
  • 1 cup pistachios
  • 1 cup salted roasted almonds

Nutritional Facts

1 bar: 199 calories, 13g fat (4g saturated fat), 21mg cholesterol, 157mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter.
  2. In a large bowl, whisk 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 bottom of prepared pan.
  3. Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack.
  4. In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. 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; stir in nuts. Spread over crust.
  5. Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars. Yield: about 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Rustic Nut Bars in Taste of Home December/January 2007, p28

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bakerette User ID: 32033 234349
Reviewed Oct. 11, 2015

"I love these bars! I use a can of deluxe mixed nuts (no peanuts) and they turn out great. Everybody loves them."

[email protected] User ID: 5492670 223913
Reviewed Mar. 31, 2015

"easy and quick to make. A little expensive but well worth it. I chopped the almonds and pistachios, as well as the hazelnuts but left the cashews whole. I think the chopped nuts made the bars easier to cut. This is a "keeper" recipe."

martylb User ID: 1456305 162826
Reviewed May. 16, 2014

"Exchanged the hazelnuts for pecans. These bars are fantastic! The sweet and salty combination is perfect. We couldn't stop eating them."

JoAnneT User ID: 2225870 74850
Reviewed Feb. 8, 2014

"Very yummy! Would definitely make again!"

FACSteacher User ID: 759865 161863
Reviewed Jan. 25, 2014

"I loved these bars! My base was a little dry but I don't think I cut the butter in small enough or mixed as well as I should have. I used a macadamia nut, almond, and cashew mix then added shelled pistachios. I didn't have the whipping cream on hand so used evaporated milk and it turned out fine. The sweet and salty combination was a winner and I will surely make these again!"

seasons4 User ID: 978190 74849
Reviewed Dec. 13, 2013

"So nummy! My husband said, "Those are addicting!" I use mixed nuts & pistachios."

gucci65 User ID: 7131119 74835
Reviewed Nov. 30, 2013

"This is a winner, winner, winner. Great flavors. Everyone went crazy over these !!!!!!"

popoaggie User ID: 2713833 116569
Reviewed Nov. 20, 2013

"I made them with canned mixed deluxe nuts without peanuts. Found them to be very good. The group I took them to really enjoyed them. I directed them to the new TOH magazine. I know one of them has already sent in her subscription."

puffybloomers User ID: 1501090 162823
Reviewed Feb. 13, 2012

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

Plane User ID: 200947 167737
Reviewed Mar. 31, 2011

"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."

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