Caramel-coated almonds and pepitas (aka pumpkin seeds) make up the filling of these incredibly tasty honey-nut bars. The base is a classic press in dough, which comes together quickly in a food processor. Then, you’ll make a quick caramel coating that envelops the nuts and seeds. This tops the crust and then it all goes to bake together in the oven, resulting in a chewy treat that’s as welcome alongside mid-morning coffee as it is after a dinner party. Pro tip: This recipe is flexible if you like other nuts and seeds better, or if you want to use up what you have on hand. Walnuts, pecans, and peanuts would all play well alongside pepitas.

Dawn Perry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • CRUSTPreheat oven to 350°F with rack in middle position. Butter an 8-inch square baking dish and line with 2 crisscrossed pieces of parchment; butter the parchment.

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  • Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in a small bowl. While pulsing, add yolk mixture to flour mixture and pulse a few more times until mixture starts to form larger clumps.

  • Transfer dough to the prepared dish and press dough evenly into bottom. Bake until golden brown and dry, 20 to 25 minutes.

  • FILLINGCombine sugar, butter, honey, cream, and salt in a medium saucepan over medium-high. Cook, stirring occasionally, until butter is melted and mixture is smooth. Continue to cook, stirring, until mixture comes to a full boil. Stir in almonds and pumpkin seeds and continue to cook, stirring, about 1 minute. Pour almond mixture over crust, using a wooden spoon or spatula to help it settle evenly. Transfer to oven and bake until caramel is bubbly, 18 to 20 minutes more. Let cool completely before cutting into bars. Store in an airtight container at room temperature for up to 3 days.