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Pecan And Cashew Pie Bars

Our family loves nuts, especially when they are baked into ooey-gooey bars, but we don’t agree about which nuts taste the best. Baking up a batch of these half-cashew, half-pecan bars gives everyone a taste of their favorites, and we can substitute other chopped nuts too. Honey adds extra richness and a pinch of cinnamon adds warmth that pairs well with the nuts.

Home Baked Nut Bars With Cashew, Pecan, Honey.

We cut these satisfyingly rich bars small for enjoying with mid-morning coffee or as after-school snacks, and they are also a big hit when entertaining, giving guests a choice of two different flavor options. No one can resist grabbing a bite of these gooey, salty, nutty bars! Be ready to share the recipe.

Pecan And Cashew Pie Bars

30 minutes to prepare 24 bars

Ingredients

  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 pinch cinnamon
  • 1 1/2 cups unsalted butter, divided
  • 3 eggs
  • 2/3 cup brown sugar
  • 2/3 cup honey
  • 1 cup pecans
  • 1 cup cashews
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Preparation

  1. Preheat oven to 350 degrees Fahrenheit. Line a 13- x 9-inch pan with parchment paper, leaving a 2-inch overhang.
  2. Whisk together flour, powdered sugar, salt, baking powder and cinnamon in a medium bowl. Stir in 1 cup of softened butter until mixture is crumbly.
  3. Press mixture evenly into bottom of prepared pan. Bake crust in preheated oven for 15 to 20 minutes, until golden brown in color. Remove from oven to cool slightly.
  4. Place pecans into a dry sauté pan and heat until fragrant. Chop and set aside. Repeat with cashews.
  5. Beat eggs lightly in a large bowl. Stir in brown sugar, honey and 1/2 cup melted butter until well blended. Spread mixture evenly over partially cooled crust.
  6. Sprinkle chopped pecans over half the filling and chopped cashews over the other half. Press nuts firmly into topping with back of a large spoon.
  7. Continue baking for 15 to 20 minutes. Remove pan from oven, and let bars cool completely in pan.
  8. Use the parchment paper overhang to remove the bars and transfer to a cutting board. Cut into individual pieces, and enjoy!

Recipe adapted from Amanda's Cookin'

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