About
Down on the farm, we like Rustic Bars. After a long, hard day, followed by a hearty, comforting meal, we love to end it with these special treats. Our sweet tooths tingle with joy as we bite into the caramel-y, nutty topping that sits above a sweet, crispy crust. Tomorrow, we'll rise and do it all over again, ending it with Rustic Bars as always. There's really nothing better than sweet repetition! Try it for yourself!
Ingredients
- For the crust:
- 1 tablespoon plus 3/4 cup cold butter, divided
- 2 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- For the nut topping:
- 2/3 cup honey
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 6 tablespoons butter, cubed
- 2 tablespoons heavy whipping cream
- 1 cup hazelnuts, toasted and chopped
- 1 cup salted cashews
- 1 cup pistachios
- 1 cup salted almonds, roasted
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line a 13x9-inch baking pan with foil, letting the ends extend over the sides by 1 inch. Grease the foil with 1 tablespoon of the butter.
Step 3 -In a large bowl, add the flour, the sugar, the baking powder, and 1/2 teaspoon of the salt and whisk to combine.
Step 4 -Cut 3/4 cup of the cold butter into the flour mixture until it resembles coarse crumbs.
Step 5 -Stir the egg into the flour mixture until it is blended. It will be dry.
Step 6 -Firmly press the crust into the bottom of the prepared pan.
Step 7 -Bake the crust until the edges are golden-brown, about 18-20 minutes.
Step 8 -Transfer the baking pan to a wire rack and let the crust cool.
Step 9 -In a large, heavy saucepan, add the honey, the brown sugar, and the remaining salt and stir to combine.
Step 10 -Over medium heat, bring the honey mixture to a boil, stirring frequently. Boil, without stirring, for 2 minutes.
Step 11 -Stir the remaining cubed butter and the heavy whipping cream into the honey mixture and return to a boil.
Step 12 -Cook the caramel mixture, while stirring, until it is smooth, about 1 minute.
Step 13 -Transfer the saucepan from the heat and stir the hazelnuts, the cashews, the pistachios, and the almonds into the caramel mixture.
Step 14 -Spread the nut mixture over the crust.
Step 15 -Bake the bars until the topping is bubbly, about 15-20 minutes.
Step 16 -Transfer the baking pan to a wire rack and let the bars cool completely.
Step 17 -Lift the edges of the foil to transfer the bars from the pan. Discard the foil.
Step 18 -Cut the bars into squares and serve.
