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Rustic Nut Shortbread Bars

A buttery shortbread crust is topped with a mix of nuts and honey.
Course Dessert - bar cookie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 3 dozen bars
Author Sarah @ The Gold Lining Girl

Ingredients

For crust:

  • 3/4 c. unsalted butter cold
  • 2 1/4 c. flour
  • 1/2 c. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg lightly beaten

For topping:

  • 3/4 c. honey
  • 1/2 c. packed brown sugar
  • 6 tbsp. butter
  • 1 c. chopped pecans
  • 1 c. sliced almonds
  • 1 c. salted cashews
  • 1 c. salted pistachios

Instructions

For crust:

  1. Line a 9x13 pan with aluminum foil, and spray generously with non-stick cooking spray.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Grate the cold butter into the flour mixture, and mix until it resembles coarse crumbs.
  4. Stir in egg until just blended.
  5. Press mixture firmly into prepared pan.
  6. Bake at 375 degrees for 18-20 minutes, or until edges are golden brown.
  7. Cool on a wire rack while preparing the topping.

For topping:

  1. Spread nuts out on a large baking sheet. While oven is still heated to 375 degrees, lightly toast the nuts for 3-5 minutes. Set aside.
  2. In a large saucepan over medium heat, combine the honey and brown sugar.
  3. Stir occasionally until sugar is dissolved and mixture comes to a boil.
  4. Boil for 2 minutes without stirring.
  5. Add butter, bring to a boil, and cook for 1 additional minute.
  6. Remove from heat and stir in the nuts.
  7. Spread evenly over crust.
  8. Bake at 375 degrees for 15-18 minutes, or until topping is bubbly at the edges.
  9. Cool completely on a wire rack.
  10. Run a knife around any edges. Using the foil, carefully lift the bars out of the pan.
  11. Cut into bars, and discard any foil. Enjoy!