Buy Honey Nut Bar

Some flavor combinations bring out the best in one other:  maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything Buy Honey Nut Bar. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you’ve got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.

Ingredients

Buy Honey Nut Bar

• Nonstick cooking spray
• 1/2 cup whole blanched almonds, toasted
• 1/2 cup granulated sugar
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, lightly beaten

For the Topping:Buy Honey Nut Bar

• 3/4 cup packed light brown sugar
• 3 oz. (6 Tbs.) unsalted butter
• 1/3 cup clover honey
• 1/2 tsp. table salt
• 2 Tbs. heavy cream
• 3 cups whole unsalted mixed nuts, toasted

  Nutritional Information

  • Nutritional Sample Size per bar
  • Calories (kcal) : 460
  • Fat Calories (kcal): 260
  • Fat (g): 30
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 50
  • Sodium (mg): 170
  • Carbohydrates (g): 45
  • Fiber (g): 3
  • Protein (g): 8
    

    Preparation Buy Honey Nut Bar

    Make the crust:

    • Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and line the bottom with parchment.In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it’s the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

      Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

    Make the topping:

    • Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.The cookies will keep in an airtight container at room temperature for 3 to 5 days.