Description

This is the kind of bake that makes you pause mid-bite and say, “Whoa.” Think crisp, buttery shortbread base topped with a molten crown of honeyed nuts, baked until bubbly and golden. It’s part candy bar, part elegant treat—and totally addictive. Born from a pie mishap and perfected in a happy kitchen chaos, these bars are as stunning as they are simple. Gift them, hoard them, freeze them—just don’t skip them. Let’s turn your pantry into pure magic.

Ingredients

Scale

Shortbread Base:

1 tbsp + ¾ cup cold butter, divided
2⅓ cups all-purpose flour
½ cup granulated sugar
½ tsp baking powder
½ tsp salt
1 large egg, lightly beaten, room temp

Honey Nut Topping:

⅔ cup honey
½ cup packed brown sugar
¼ tsp salt
6 tbsp butter, cubed
2 tbsp heavy cream
1 cup chopped toasted hazelnuts
1 cup salted cashews
1 cup pistachios
1 cup salted almonds

Instructions

Preheat oven to 350°F (175°C). Butter a 9×13″ pan and line with parchment for easy removal.
Make crust: Mix flour, sugar, baking powder, salt. Cut in cold butter until crumbly. Add egg and mix just until it clumps. Press into pan evenly. Bake 15–18 mins until edges are golden.
Make topping: In a saucepan, heat honey, brown sugar, salt, and butter until bubbling. Boil 1 min only. Remove from heat, stir in cream, then fold in nuts until coated.
Bake again: Pour topping over crust. Spread evenly. Bake 18–22 mins until bubbly and golden.
Cool completely, then chill 1 hour for clean cuts. Slice with a hot knife, wiping between cuts.

Notes

Too crunchy? Boiled too long—watch that 1-min timer!
Shortbread too tough? Cold butter + gentle handling = perfect crust
Mix in chocolate chips, coconut, spices, or go nut-free with seeds
Freeze bars for up to 2 months—layer between parchment

Prep Time: 20 min

Nutrition

Calories: 270 kcal per serving
Sugar: 16g
Fat: 18g
Carbohydrates: 24g