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Rustic Nut Bars Recipe

Rustic Nut Bars Recipe

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 YIELD:40 servings

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 large 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 salted cashews
  • 1 cup pistachios
  • 1 cup salted roasted almonds

Directions

  • 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.

Nutritional Facts

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

Reviews for Rustic Nut Bars

Sort By :
MY REVIEW
bakerette
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."

MY REVIEW
el.fidler@frontier.com
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."

MY REVIEW
martylb
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."

MY REVIEW
JoAnneT
Reviewed Feb. 8, 2014

"Very yummy! Would definitely make again!"

MY REVIEW
FACSteacher
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!"

MY REVIEW
seasons4
Reviewed Dec. 13, 2013

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

MY REVIEW
gucci65
Reviewed Nov. 30, 2013

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

MY REVIEW
popoaggie
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."

MY REVIEW
puffybloomers
Reviewed Feb. 13, 2012

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

MY REVIEW
Plane
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."

MY REVIEW
raceywlf
Reviewed Dec. 17, 2010

"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."

MY REVIEW
5xamom
Reviewed Jul. 1, 2009

"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!"

MY REVIEW
marmour
Reviewed Dec. 15, 2008

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

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