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.

 

Almond Honey Rugelach

Those looking for a break from the doldrums of manufactured dessert products need look no further. This Almond Honey Rugelach recipe breaks from the mold of the traditional baking recipe, and incorporates the smooth, rich taste of natural honey.

Almond Honey Rugelach
32
 
Ingredients
  • 1 cup butter or margarine, softened
  • 3 oz. cream cheese, softened
  • ½ cup honey, divided
  • 2 cups flour
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped almonds
  • ½ cup dried cherries or cranberries
Instructions
  1. Cream butter and cream cheese until fluffy.
  2. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together.
  3. Form into a ball, wrap and refrigerate 2 hours or longer.
  4. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.
  5. Combine 2 Tablespoons honey and lemon juice; mix well.
  6. Brush dough with honey mixture; sprinkle ¼ teaspoon cinnamon over entire surface.
  7. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.
  8. Spread ¼ of almonds mixture onto circle of dough, stopping ½-inch from outer edge.
  9. Cut into 8 triangular pieces.
  10. Roll from wide outer edge toward tip.
  11. Gently bend both ends to form a crescent.
  12. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.
  13. Repeat with remaining dough and filling.
  14. Bake at 350°F for 20 to 25 minutes or until golden brown.
  15. Cool on racks.

Bittersweet Chocolate Raspberry Truffle Cupcakes

By forgoing the generic route of traditional sweetener, this recipe delves into the realm of the unique, and includes the rich, smooth flavors of all natural clover honey. These Chocolate Raspberry Truffle Cupcakes combine a medley of flavors and textures in a way that will be sure to delight your taste buds.

Bittersweet Chocolate Raspberry Truffle Cupcakes
Baked Goods
18
 
Ingredients
  • 8 oz. 60% cocoa bittersweet chocolate, divided
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup Clover honey
  • 2 large eggs
  • 1 cup buttermilk
  • ½ pint raspberries
Instructions
  1. Preheat oven to 350°F. 1.
  2. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm. 2.
  3. Sift together flour, baking soda, baking powder and salt; set aside. 3.
  4. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4.
  5. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined. 5.
  6. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.