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BARS - Candied Nut Bars
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| CANDIED NUT BARS WSJ Total Time: 1 hour Makes: 36 bars For the crust: | |
| 1 stick | unsalted butter, softened |
| 4 tablespoons | sugar |
| ¼ teaspoon | salt |
| ½ teaspoon | vanilla extract |
| 1 | egg yolk |
| 1 cup plus 2 tablespoons | all-purpose flour |
| For the filling: | |
| 6 tablespoons | unsalted butter, softened |
| 9 tablespoons | dark brown sugar |
| 2 tablespoons | sugar |
| Large pinch | salt |
| 3 tablespoons | honey |
| 3 tablespoons | heavy cream |
| 2½ cups unsalted peanuts, walnuts, pecans, hazelnuts, almonds or a mixture, cut into large pieces | |
| 2 ounces | melted bittersweet or semisweet chocolate, optional |
1. Preheat oven to 400 degrees. Line a 9-by-9-inch baking pan with aluminum foil, leaving enough foil overhang on two opposite sides to use as handles.
2. Make dough for crust: Use an electric mixer to cream butter on medium-high speed. Add sugar, salt, vanilla, egg yolk and cream until very smooth, scraping down sides of bowl frequently with a rubber spatula. Add flour and mix on low speed just until well combined. Do not over mix.
3. Place dough into baking pan, gently pressing on dough to form an even layer. If time permits, let dough rest in refrigerator at least 1 hour and up to 24 hours before continuing. (The crust will be more tender.)
4. Place baking pan in oven and bake until lightly colored, about 15 minutes (20 minutes for chilled dough). Remove from oven and set aside. Raise oven rack to highest level and decrease temperature to 325 degrees.
5. Make nut filling: In a medium saucepan over medium-high heat, melt butter with sugars and salt. Add honey and heat to 250 degrees, using a candy thermometer to monitor temperature. Off heat, add cream and nuts, stirring to combine.
6. Pour nut mixture over partially baked crust. Place in oven and bake until center begins to bubble, about 20 minutes. Remove from oven.
7. If using, drizzle melted chocolate over the nuts. Let cool completely before cutting into squares.
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