“For this recipe I substituted fresh local lavender honey instead of store bought. Use a combination of nuts such as: almonds, Brazil nuts, cashews, hazelnuts/filberts, macadamia nuts, peanuts, pecans, pistachios, walnuts, pumpkin seeds, etc. Compliments of the Sue Bee Honey website.”
36 bars

Ingredients Nutrition


  1. CRUST: Line a 13x9x2 inch aluminum baking pan with parchment paper or foil and grease lightly with butter.
  2. In a mixing bowl combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in egg. Note: the mixture will be dry. Press firmly into prepared pan.
  3. Bake at 350 degrees for about 20 minutes or until edges are golden brown. Set aside to cool on wire rack.
  4. TOPPING: Bring honey, brown sugar and salt to a boil in a large heavy saucepan over medium heat. Stir until brown sugar is dissolved. Boil for 2 minutes *without* stirring. BE CAREFUL NOT TO BURN YOURSELF during this process!
  5. Add butter and whipping cream to honey mixture. Bring to boil; cook and stir 1 minute. Be careful not to scorch!
  6. Remove pan from heat and stir in the nuts. Spread mixture over prepared crust. Bake at 350 degrees for about 20 minutes or until top is bubbly.
  7. Remove from oven and cool completely on wire rack. Use the foil or parchment paper to lift the mixture out of the pan.
  8. Cut into bars.

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