Salted Nut Bars
Indulge in the perfect balance of sweet and salty with these irresistible Salted Nut Bars. Featuring a buttery, crumbly shortbread base topped with a luscious layer of creamy sweetened condensed milk and light corn syrup, these bars are generously studded with salted peanuts and chopped almonds for a delightful crunch. A final sprinkle of flaky sea salt enhances the rich, nutty flavors, making each bite utterly addictive. Ready in under an hour with simple pantry staples, these easy-to-make dessert bars are ideal for potlucks, gift-giving, or satisfying your next snack craving. Treat yourself to the ultimate combination of textures and flavors with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 can (14 ounces) sweetened condensed milk
- 0.5 cup light corn syrup
- 1 teaspoon vanilla extract
- 2.5 cups peanuts (salted, roasted)
- 0.5 cup almonds (chopped, salted)
- 0.25 teaspoons sea salt flakes
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy using a hand mixer or stand mixer.
Add the flour, baking powder, and salt. Mix until the ingredients form a crumbly dough.
Press the dough evenly into the prepared pan. Bake for 10-12 minutes, or until the edges begin to turn golden. While the crust is baking, prepare the topping.
In a medium saucepan over medium heat, combine the sweetened condensed milk and corn syrup. Stir constantly until the mixture thickens slightly, about 3-4 minutes. Do not let it boil.
Remove the mixture from heat and stir in the vanilla extract.
Sprinkle the peanuts and chopped almonds evenly over the baked crust. Pour the condensed milk mixture over the nuts, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden.
Remove the pan from the oven and immediately sprinkle the sea salt flakes evenly over the top. Allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares or bars using a sharp knife.
Store the bars in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.6 g | 448% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 782.6 g | 285% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 521.1 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1686 mg | 130% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5080 mg | 108% | |
*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.
