Nancys Brown Sugar Nut Bars Recipes

SALTED NUT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until evenly mixed. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes; cool slightly.
• Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat all remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.

NANCY'S BROWN SUGAR NUT BARS

Steps:

• Preheat oven to 350°.
• Cook sugar and butter in top of double boiler over hot water until sugar dissolves.(My mother uses a 3-quart heavy pot without the double boiler).
• Let Cool.
• Add eggs, one at a time, beating thoroughly after each addition.
• Stir in remaining ingredients.
• Spread in an ungreased 15 x 10 x 1-inch jelly-roll pan.
• Bake at 350° for 25 minutes (she usually cooks 22 minutes).
• While hot cut into 2-inch squares.
• Cool in pan on rack.
• Frost: Icing recipe below if desired--*It's also good on other bars as well*.
• Mix frosting ingredients together in a small bowl until creamy. (It is supposed to be thin).

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

RUSTIC NUT BARS

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 375°F. Butter a 13- by 9-inch baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
• Whisk together flour, sugar, baking powder, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with pea-size butter lumps. Add egg and stir with a fork (or pulse) until a ball begins to form.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper.
• Press dough evenly onto bottom (but not up sides) of baking pan and bake until edges are golden and begin to pull away from sides of pan, 15 to 25 minutes. Cool in pan on a rack, about 40 minutes.
• Make topping:
• Reduce oven temperature to 350°F. Toast almonds and hazelnuts on separate sides of a shallow baking pan until fragrant and golden on the inside, 8 to 10 minutes. Rub hazelnuts in a kitchen towel to remove any loose skins (some skins may remain).
• Increase oven temperature to 375°F.
• Bring honey, brown sugar, and salt to a boil in a 3- to 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until coated.
• Spread mixture evenly over crust and bake until topping is caramelized and bubbling, 15 to 25 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 64 bars. Peel bars from foil.

LEMONY COCONUT BARS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

DATE NUT BARS

Steps:

• Preheat oven to 350°F.
• Spray a 9 x 13-inch pan with non-stick cooking spray (Pam) or grease pan and then line pan with aluminum foil. Spray Pam over foil or grease foil.
• Sift flour, salt and baking powder in a medium bowl.
• Add all remaining ingredients (except for the powdered sugar) and mix well with a wooden spoon.
• Spoon mixture into pan, spreading evenly.
• Bake for 20-30 minutes or until golden brown.
• Invert onto work surface and carefully remove foil and slice into bars while still warm.
• Transfer bars to a rack to cool and sprinkle with powdered sugar (if desired).

PINE NUT CARAMEL BARS

Steps:

• Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.
• Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.
• Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.)

DELICIOUSLY EASY TOFFEE-NUT BARS

Steps:

• Heat oven to 350 degrees (F).
• Combine flour, brown sugar, and butter in a large bowl; mix until fine crumbs form, though a few large crumbs may remain. Press into an ungreased 13x9-inch baking pan. Sprinkle nuts over crust and set aside to prepare toffee topping.
• In a small saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 30 seconds. Pour over crust immediately.
• Bake 20 to 22 minutes or until topping is bubbly and golden. Remove from oven and sprinkle chocolate chips over top, if needed, press gently onto surface.
• Cool completely and cut into bars. Enjoy!