A fabulous cookie! I can't keep them in the cookie jar, they disappear so fast. I make them just as the recipe provides and only for special occasions, since they are just a little fattening!
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.
Yield: Makes 32 cookies
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 185
- Calories from fat: 63%
- Protein: 2.9g
- Fat: 13g
- Saturated fat: 5.1g
- Carbohydrate: 16g
- Fiber: 1.3g
- Sodium: 48mg
- Cholesterol: 18mg
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
Preparation
- 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.
- 2. Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.
- 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.
- Note: Nutritional analysis is per cookie.
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Caramel-Pecan Tart
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Caramel-Pecan Bars
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Quince Tart with Pine Nut Caramel Glaze
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