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Honey-Nut Bars Recipe

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This recipe for Honey-Nut Bars, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, November 6, 2008


For the Crust:
Nonstick cooking spray
1/2 cup whole blanched almonds, toasted
1/2 cup granulated sugar
11-1/4 ounces (2-1/2 cups) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
6 ounces (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
1 large egg, lightly beaten

For the Topping:
3/4 cup packed light brown sugar
3 ounces (6 tablespoons) unsalted butter
1/3 cup clover honey
1/2 teaspoon table salt
2 tablespoons heavy cream
3 cups whole unsalted mixed nuts, toasted

Make the crust:

Position a rack in the center of the oven and heat the oven to 350F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Number Of Servings:
Number Of Servings:
16 bar cookies
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com

Nutritional Info: 460 calories, 260 calories from fat




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