Honey Nut Cookie Bars
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
Ingredients
For the bottom layer
- 1 cup butter
- 2/3 cup lightly packed brown sugar
- 2 2/3 cups flour
For the top layer
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/3 cup honey
- 2 tbsp whipping cream
- 1 cup roughly chopped almonds
- 1 cup roughly chopped pecans
- 1/2 cup melted chocolate chips (optional)
Instructions
Instructions
For the bottom layer
- Cream together the butter and brown sugar.
- Mix in the flour until fully incorporated.
- Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
- Bake at 350 degrees F for 20 minutes.
For the top layer
- In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
- Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
- 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.
- Cool completely the pan on a wire rack.
- Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.
Notes
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.