Fancy Southern Nut Bars

Cut these bars small as they're wonderfully rich with nuts, honey and cream. A Stoneware Bar Pan will make enough for your next holiday gathering.

Ingredients

    Crust
  • 3/4 cup butter, softened
  • 1/3 cup granulated sugar
  • 1   egg
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
    Filling
  • 1 can (10 ounces) salted cashews or deluxe mixed nuts, coarsely chopped
  • 1 cup pecan halves, coarsely chopped
  • 1   lemon
  • 3/4 cup butter or margarine
  • 1/2 cup honey
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup whipping cream

Directions

  1. Preheat oven to 350°F. For crust, beat butter and sugar until light and fluffy in Classic Batter Bowl. Blend in egg and salt. Gradually beat in flour just until mixture holds together. Using fingertips, pat dough over bottom and halfway up sides of Large Bar Pan. Roll crust evenly using floured Baker's Roller®. Bake 20 minutes. Remove from oven to Stackable Cooling Rack.

  2. Meanwhile, for filling, coarsely chop nuts using Food Chopper. Using Zester/Scorer, zest lemon. Set nuts and lemon zest aside.

  3. Heat butter and honey in (2-qt.) Saucepan over medium-high heat until butter is melted, stirring occasionally.

  4. Add sugars, stirring until dissolved, then bring to a full, rolling boil. Boil 2 minutes without stirring. Remove pan from heat.

  5. Immediately stir in cream. Add nuts and zest; stir until nuts are coated. Cool 5 minutes. Spoon filling evenly over hot crust; spread with Large Spreader. Bake 10-13 minutes or until center of filling just begins to bubble. (Filling will still look fluid.) Cool completely. Cut into bars. Store in tightly covered container in a cool place.

Yield:

  • 48 bars
    48  servings of 1 bar

Nutrients per serving:

Calories 170, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 115 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 fat (1 carb, 2 fat)

Cook's Tips:

For the best flavor, use butter for these nutty bars.

When forming the crust, pinch off small pieces of dough and place 1-2 inches apart over bottom of Bar Pan. Press the mounds of dough with your fingertips to completely cover bottom and halfway up sides, then make the crust smooth and even with a floured Baker's Roller®.

For added assurance, you can use the Digital Pocket Thermometer when preparing the filling. Once the sugar mixture has boiled 2 minutes, it should be at the Firm-Ball Stage (Level 3) or 244°-248°F.

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