RUSTIC NUT BARS
Categories Dessert Bake Christmas Almond Cashew Pistachio Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64 bars
Number Of Ingredients 19
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 13- by 9-inch baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Whisk together flour, sugar, baking powder, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with pea-size butter lumps. Add egg and stir with a fork (or pulse) until a ball begins to form.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake until edges are golden and begin to pull away from sides of pan, 15 to 25 minutes. Cool in pan on a rack, about 40 minutes.
- Make topping:
- Reduce oven temperature to 350°F. Toast almonds and hazelnuts on separate sides of a shallow baking pan until fragrant and golden on the inside, 8 to 10 minutes. Rub hazelnuts in a kitchen towel to remove any loose skins (some skins may remain).
- Increase oven temperature to 375°F.
- Bring honey, brown sugar, and salt to a boil in a 3- to 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until coated.
- Spread mixture evenly over crust and bake until topping is caramelized and bubbling, 15 to 25 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 64 bars. Peel bars from foil.
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Safwan Sabir
[email protected]Overall, I thought these bars were just okay. They weren't bad, but they weren't anything special either.
Moosa Kahero
[email protected]These bars were a bit dry. I think I'll add some butter or oil to the recipe next time.
Favmamota Ojo
[email protected]These bars are a little too sweet for my taste. I'll probably reduce the amount of honey next time I make them.
Meko Sarah
[email protected]I'm not a big fan of nuts, but I still enjoyed these bars. The oats and honey balance out the nuttiness.
Abbas Marzban
[email protected]These bars are a great make-ahead snack. I made a batch on Sunday and they were still fresh and delicious on Wednesday.
Shoukat Hussain
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the bars are so flavorful.
Edet Toluwalase
[email protected]These bars are a great way to use up leftover nuts and oats. I always have some on hand, so I can make these bars whenever I want.
Lamar Mureb
[email protected]I made these bars for my hiking trip and they were the perfect energy boost. They're packed with nuts and oats, so they kept me going for hours.
Kaeliana mcmullin
[email protected]These bars are so addictive! I can't stop eating them. They're the perfect snack to have on hand when I'm craving something sweet.
Gulam Abass
[email protected]I followed the recipe exactly and the bars turned out great. They were a little crumbly, but that didn't bother me. I'll definitely be making these again.
Rs Akash
[email protected]These nut bars were a hit at my gathering! They were easy to make and tasted delicious. The combination of nuts, oats, and honey was perfect.