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!
Provided by Barry C. Parsons
Categories Cookie Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 198 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 36 cookie bars, Sodium 81 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BROWN SUGAR CASHEW BARS
Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
- In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
- Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg
CASHEW COOKIES
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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