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

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:40 servings
Contest Winning Test Kitchen Approved
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 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.


  1. Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 inch. 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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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."

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."

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."

Reviewed Feb. 8, 2014

"Very yummy! Would definitely make again!"

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!"

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