Paradise Nut Bars
Indulge in the decadence of Paradise Nut Bars, a delightful fusion of buttery shortbread and rich caramelized nuts that’s perfect for any occasion. This recipe features a crisp, golden shortbread crust topped with a luscious honey and brown sugar caramel, packed with an irresistible mix of chopped almonds, walnuts, pecans, and cashews. Enhanced with a hint of vanilla and a sprinkle of optional sea salt flakes, these bars strike the perfect balance between sweet and savory. With minimal prep and an impressive presentation, Paradise Nut Bars are an easy yet sophisticated treat to bake for gatherings, gifts, or a luxurious snack at home. Perfectly portioned into 16 servings, these nutty delights are sure to become a favorite!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 120 milliliters honey
- 150 grams brown sugar
- 60 milliliters heavy cream
- 300 grams chopped mixed nuts (e.g., almonds, walnuts, pecans, cashews)
- 1 teaspoons vanilla extract
- 0.5 teaspoons sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
In a mixing bowl, cream together 200 grams of unsalted butter and 100 grams of granulated sugar until light and fluffy. Gradually add 250 grams of all-purpose flour and 0.5 teaspoons of salt, mixing until the dough comes together.
Press the dough evenly into the bottom of the prepared baking pan, forming the shortbread base. Prick a few holes across the surface with a fork to prevent bubbling.
Bake the shortbread crust in the preheated oven for 15-18 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly while you prepare the topping.
In a medium-sized saucepan, combine 120 milliliters of honey, 150 grams of brown sugar, and 60 milliliters of heavy cream. Place over medium heat and stir gently until the sugar dissolves.
Allow the mixture to come to a gentle boil and cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from the heat and stir in 300 grams of chopped mixed nuts and 1 teaspoon of vanilla extract.
Pour the nut mixture evenly over the partially baked shortbread crust, spreading it out with a spatula to ensure an even layer.
Bake the bars in the oven for an additional 18-20 minutes, or until the nut layer is golden and caramelized.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, sprinkle with optional sea salt flakes for a touch of savory contrast.
Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 16 squares or your preferred size. Serve and enjoy!
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 24.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
