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Honey Nut Bars

Rich, crunchy, and irresistibly sweet, these Honey Nut Bars make the perfect homemade treat for any occasion.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Dessert, Easy, Honey, Nutty, Snack
Servings: 12 servings

Ingredients

For the Crust:

  • 1/2 cup whole blanched almonds toasted
  • 1/2 cup granulated sugar
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 oz unsalted butter cold, cut into 1/2-inch pieces
  • 1 large egg lightly beaten

For the Honey Nut Topping:

  • 3/4 cup packed light brown sugar
  • 3 oz unsalted butter
  • 1/3 cup clover honey
  • 1/2 tsp table salt
  • 2 Tbs heavy cream
  • 1 tsp pure vanilla extract
  • 3 cups whole salted mixed nuts toasted

Instructions

Step 1: Toast the Nuts

  • Preheat your oven to 350°F (175°C). Spread the almonds and mixed nuts evenly on a baking sheet. Toast for about 8-10 minutes, stirring halfway through, until fragrant and golden. Set aside to cool.

Step 2: Prepare the Crust

  • In a large mixing bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Stir in the lightly beaten egg until just combined. Press this dough evenly into the bottom of the prepared 9x13-inch baking pan. Bake for 18-20 minutes or until the edges are lightly golden.

Step 3: Make the Honey Nut Topping

  • While the crust bakes, combine the brown sugar, butter, honey, salt, and heavy cream in a medium saucepan over medium heat. Stir continuously until the butter melts and the mixture comes to a gentle boil. Let it simmer for 2 minutes to thicken slightly, then remove from heat and stir in the vanilla extract. Immediately fold in the toasted mixed nuts and almonds.

Step 4: Assemble and Bake

  • Once the crust is out of the oven, pour the honey nut mixture evenly over the warm crust. Use a spatula to spread it carefully so it covers the surface. Return to the oven and bake for an additional 15-18 minutes, or until the topping is bubbling and golden brown.

Step 5: Cool and Slice

  • Remove the pan from the oven and place it on a cooling rack. Allow the bars to cool completely in the pan to set the topping—this usually takes about 1-2 hours. Once cool, use a sharp knife to cut into bars or squares.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Pastry cutter or fork
  • Spatula
  • Baking Sheet
  • Cooling Rack

Notes

  • Use parchment paper in the baking pan to prevent sticking and make removal easier.
  • For a dairy-free version, substitute butter with plant-based butter and heavy cream with full-fat coconut milk.
  • Toast nuts carefully to enhance flavor; watch closely to avoid burning.
  • Chill bars before slicing for cleaner cuts and less crumbling.
  • Store bars in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.