Sweet, savoury, sticky, crumbly pie bars. These little golden bars are packed with walnuts, pecans, hazelnuts and almonds, mixed in a salted caramel sauce and poured over an easy homemade shortbread crust. Great as a birthday treat when you have a crowd coming over. Warning: don’t make the slices too big because they will be gone in no time!
Recipe inspired by @natashaskitchen
Mixed Nuts Salted Caramel Pie Bars
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- The crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 170 g unsalted butter, cold and cubed
- The Filling
- 3/4 cup light brown sugar, packed
- 1/2 cup honey
- 170 g unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract 400 g (mixed) nuts of choice (like walnuts, pecans, hazelnuts and almonds), roughly chopped, a few pieces left whole
- Pinch of coarse sea salt for over the top(optional)
Instructions
The crust
Preheat the oven to 180°C. Line a ±20 x 30 cm baking pan with baking paper and make sure some paper hangs over the edges for easier release later.
To a food processor add the dry ingredients and pulse a few times to mix well, then add the cold butter. Pulse for for about 1 minutes until the mixture looks like a coarse meal with some pea-sized pieces forming.
Pour the mixture into the baking pan and press down evenly into the bottom of the an.
Bake for ± 18 - 20 minutes until the crust is browning slightly and has set. Remove from the oven and set aside, leave the oven on while you finish the filling.
The filling
Combine the brown sugar, honey, butter, cream and fine sea salt and bring to a simmer. Let bubble away for 2 minutes, remove from the heat and stir in the vanilla and nuts.
Pour the hot nut filling over the short bread crust and return to the oven. Bake for 20 - 23 minutes until the top turns a caramel colour and is bubbling. If you like, sprinkle a little extra coarse sea salt over the top.
Set the pan on a wire rack and let cool completely. When at room temperature use the edges of the baking paper to lift the bars out of the baking pan. Slice into squares and serve at toom temperature.
These bars will keep for at least a week in an air tight container and also freeze really well!
