Triple-Nut Diamonds

Triple-Nut Diamonds

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.


  • 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

    How to make it  1 hour, 5 minutes

  • 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.

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