Honey Caramel Nut Bars
Photo: Leigh Beisch; Styling: Dan Becker
Time: 1 1/4 hours. Simple to make, and delicious with a cup of tea or served on their own.
How to Make It
Step 1
1
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
Step 2
2
Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.
Step 3
3
Meanwhile, make topping: In a small saucepan, bring butter, honey, and sugar to a boil. Remove from heat. Stir in nuts. Carefully spoon mixture over shortbread and continue to bake until nuts are toasted and liquid is bubbling, about 30 minutes. Let cool completely. Use a serrated knife to cut into 16 squares, then cut each square diagonally to make 32 triangles.
Step 4
4
Note: Nutritional analysis is per cookie.
Ingredients
SHORTBREAD CRUST
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
NUT TOPPING
3 tablespoons butter
1/3 cup honey
1/3 cup sugar
3/4 cup toasted whole almonds
3/4 cup pecan halves
3/4 cup salted cashews
3/4 cup salted pistachios
Directions
Step 1
1
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
Step 2
2
Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.
Step 3
3
Meanwhile, make topping: In a small saucepan, bring butter, honey, and sugar to a boil. Remove from heat. Stir in nuts. Carefully spoon mixture over shortbread and continue to bake until nuts are toasted and liquid is bubbling, about 30 minutes. Let cool completely. Use a serrated knife to cut into 16 squares, then cut each square diagonally to make 32 triangles.
Step 4
4
Note: Nutritional analysis is per cookie.
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