Quick look
- prep 35 min cook 30 min
- Makes 4 dozen
The diamond shape of these bar cookies will be a nice addition to your Christmas dessert tray.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold butter (no substitutes)
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter (no substitutes)
- 2 tablespoons honey
- 1/4 cup heavy or whipping cream
- 2/3 cup chopped pecans
- 2/3 cup chopped walnuts
- 2/3 cup chopped almonds
- 1
Heat oven to 350°F. Line a greased 9-inch square baking pan with foil allowing ends to extend 1 inch over edge of pan; grease the foil and set aside.
- 2
Make crust: Combine flour and granulated sugar in a medium bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
- 3
Make nut filling: Meanwhile, heat brown sugar, honey and butter in a saucepan over medium heat until bubbly. Boil 1 minute. Remove from heat; stir in heavy cream and nuts. Pour over crust. Bake 16 to 20 minutes, until surface is bubbly. Cool completely on wire rack.
- 4
Refrigerate 30 minutes. Using foil, lift out of pan; cut into 1-inch diamonds. Store in an airtight container.
