Honey Nut Cookie Bars

Honey Nut Cookie Bars
Dessert
Cuisine: Dessert
36
 
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy honey caramel on a shortbread base. Delicious!
Ingredients
  • FOR THE BOTTOM LAYER
  • 1 cup butter
  • ⅔ cup lightly packed brown sugar
  • 2⅔ cups flour
  • FOR THE TOP LAYER
  • ½ cup butter
  • 1 cup packed brown sugar
  • ⅓ cup honey
  • 2 tbsp whipping cream
  • 1 cup roughly chopped almonds
  • 1 cup roughly chopped pecans
  • ½ cup melted chocolate chips optional
Instructions
  1. FOR THE BOTTOM LAYER
  2. Cream together the butter and brown sugar.
  3. Mix in the flour until fully incorporated.
  4. Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
  5. Bake at 350 degrees F for 20 minutes.
  6. FOR THE TOP LAYER
  7. In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
  8. Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
  9. As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.
  10. Cool completely the pan on a wire rack.
  11. Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.
  12. Notes
  13. Note: this particular version used almonds and pecans but you can use 2 cups of nuts in practically any combination you like for this recipe. Sometimes I cut cookie bars like these in larger squares, then cut them in half diagonally to make little triangle cookies as pictured.

 

Peanut Butter Honey Truffles

Peanut Butter Honey Truffles
Dessert
Cuisine: Dessert
15
 
A perfect sweet and salty snack to make at home, especially while you may be cooped up. Peanut Butter Honey Truffles with Coconut - a simple, unprocessed, healthy snack for a burst of sweet protein between meals. Kosher, pareve.
Ingredients
  • ¼ cup oats
  • ½ cup natural unsweetened peanut butter
  • ¼ cup honey (you can use 3 tbsp for a less sweet flavor)
  • ½ tsp vanilla
  • Pinch salt (if your peanut butter already has salt, skip this)
  • 2-3 tbsp dried shredded coconut
Instructions
  1. Pulse the oats in a blender for 30-45 seconds till they become a powdery flour.
  2. Oats ground to flour in a blender.
  3. In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour.
  4. Peanut butter truffle filling in a bowl.
  5. Roll the peanut butter mixture into 1-inch balls.
  6. Peanut butter honey truffle balls on wax paper.
  7. Roll each ball in dried coconut to coat.
  8. Rolling truffle centers in coconut.
  9. Place truffles in the refrigerator. Chill for at least 30 minutes.
  10. Serve cold. Store truffles in the refrigerator.

 

Honey Taffy

Honey Taffy
Dessert
Cuisine: Dessert
8
 
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.
Ingredients
  • Cooking spray
  • 1 pound honey (about 1½ cups)
Instructions
  1. Step 1
  2. Line a baking sheet with parchment paper; lightly coat with cooking spray.
  3. Step 2
  4. Place honey in a medium saucepan. Cook over medium-low heat, uncovered, until honey begins to boil (about 8 minutes). Continue cooking until a candy thermometer registers 280°, about 10 minutes. Quickly pour mixture onto prepared pan, spreading evenly. Cool 20 minutes.
  5. Step 3
  6. Lightly spray your hands with cooking spray. Using your hands, fold the honey over itself to form a ball. Stretch honey into a long strand (about 2 feet long). Double strand back onto itself twice, pressing ends together. Continue pulling and folding honey for about 5 minutes or until the color changes from dark amber to a soft tan. Wrap in plastic wrap coated with cooking spray, and chill for 10 minutes.
  7. Step 4
  8. Coat a knife with cooking spray, and cut the taffy into 4 equal pieces. Roll each piece into a 12-inch log. Cut each log into 6 pieces. Roll each piece into a log, and wrap each piece in confectionary paper, cellophane wrappers, or wax paper.

 

Holiday Honey Cake

Holiday Honey Cake
Dessert
12 servings
 
With the holidays coming up, maybe you're stuck trying decide what to make for the family for dessert. Check out this amazing sweet holiday cake treat, of course using honey!
Ingredients
  • 3 large eggs, separated
  • 3-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1-1/3 cups brewed coffee
  • 1-1/3 cups honey
  • ¼ cup canola oil
  • ¼ teaspoon cream of tartar
  • CARAMEL GLAZE:
  • 3 tablespoons butter
  • ⅓ cup packed brown sugar
  • 2 tablespoons 2% milk
  • ¾ cup confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
  3. In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
  4. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  5. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
  6. In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes.
  7. Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.