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 13×9-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.
