Caramel Nut Bars
These Caramel Nut Bars feature a mixture of mixed nuts and caramel on top of a buttery shortbread crust. Good luck eating just one!
Servings: 24 bars
Calories: 316kcal
Ingredients
For the Crust
- 2⅓ cups all-purpose flour
- ½ cup granulated sugar
- ¾ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter cold
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ Tbsp water
For the Caramel Nut Topping
- 1 cup caramel baking bits
- ¼ cup brown sugar
- 6 Tbsp unsalted butter
- 2 Tbsp heavy whipping cream
- 1 cup chopped hazelnuts toasted
- 1 cup chopped pecans toasted
- 1 cup chopped almonds roasted
- 1 cup chopped pistachios roasted
Instructions
For the Crust
- Preheat oven to 375°F.
- Line a 9”x13” rimmed baking pan with parchment paper, letting the paper hang over edges by 1”. (Note: This will make it easier to remove the cookies later!) Spray parchment paper with nonstick baking spray.
- Using a large bowl, whisk together flour, sugar, baking powder and salt.
- Cut butter into small cubes. Using two knives or a pastry blender, cut butter into dough until it resembles coarse crumbs.
- Add egg, vanilla extract and water; stir until dough comes together into a ball. (Note: If dough remains crumbly, add another teaspoon of water.)
- Press dough into bottom of prepared pan. (Note: This will take a bit of time. Make sure the dough is evenly pressed into the pan or else the thinner parts might burn in the oven.)
- Bake for 16-18 minutes, or until crust turns light golden brown. Remove pan from oven and let cool.
For the Caramel Nut Topping
- Using a large saucepan, add the caramel baking bits and brown sugar. Place over medium heat and cook, stirring often, until caramel bits have completely melted and mixture is smooth.
- Add butter and cream; continue cooking, stirring occasionally, until mixture begins to boil. Continue cooking for 1 more minute, stirring constantly.
- Remove saucepan from heat and add chopped nuts; stir until well combined.
- Spread mixture evenly on top of cooled crust.
- Bake for 5 minutes.
- Remove pan from oven and let cool completely.
- Once cool, lift parchment paper off baking pan and transfer to a large cutting board. Using a sharp knife, cut into bars or squares.
Nutrition
Calories: 316kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 78mg | Potassium: 205mg | Fiber: 3g | Sugar: 14g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
