Honey nut bars are easy-peasy and the perfect back to school snack bar.
This is back-to-school week and (like the amazingly organized mom that I am) I’ve failed to pull together meal plans or even pause a moment to consider what my children would eat 10 minutes before bed. HOWEVER! I’m proud to say I did one thing totally awesome – making these wicked good honey nut bars that can easily be thrown into a lunchbox or eaten right off the bus.
Let’s get right to the most important part of honey nut bar creation. Parchment paper will save your life. I never bake cookies without them anymore. And for this absurdly sticky recipe, I wouldn’t risk it.
So then take a look at these pre-cut parchment paper cookie baking sheets by Reynolds! Just cut one of these bad boys in half and line an 8×8 baking dish (I’m using glass) with the 2 sheets so that the long edges stick out over all four sides.
Break out your cutting board and with a sharp knife begin chopping up 1 cup raw cashews. Why raw? Because they are so delicately creamy tasting and slightly soft compared to the crunchier roasted version. And yes, that’s my super husband rocking the chop.
Throw the cashews into a mixing bowl along with 2 cups slivered almonds. I give you permission to snack a little on those while you whip up the next part.
Add 1/4 cup honey (I love this honey), 2 tablespoons brown sugar (I love dark brown!), and 1/4 teaspoon salt to a small saucepan over medium high heat. Bring to a beautiful boil and then remove from the heat for one minute.
Next you’re going to pour that golden goodness into the bowl with your cashews and almonds and mix it all up quickly. Don’t wait too long or it will start to harden up as it cools and make it difficult to spread out!
Once incorporated, scoop out the mixture into your baking dish with the parchment paper and make sure it covers all four corners.
Rip off a nice sized sheet of wax paper and press the nut mixture down, down, down, until everything is evenly spread and packed in tight. Then bake for 20 minutes at 300 degrees!
After it’s baked, take out your dish and let the bars cool COMPLETELY. And by completely, I mean hours… even put this thing into the fridge for another hour. I’m serious. You don’t want to attempt cutting the bars while it’s warm because they’ll fall apart.
But when the time finally arrives just lift the slab-o-nuts out of the baking dish holding the parchment paper. Set it on a cutting board and cut the bars out in any size or shape you like! I personally like to cut them in 12 pieces… 4 across, 3 down.
It’s amazing how simple these honey nut bars are. Easy enough to wrap up in some wax paper (Reynolds again, baby) and toss into a lunch box. Hey, whaddya know?! I’ve redeemed myself as supermom! And if this doesn’t cut it for back-to-school then I don’t know what will.
- 2 cups slivered almonds
- 1 cup raw cashews, chopped
- ¼ cup honey
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- Preheat oven to 300 degrees. Line an 8x8 baking pan/dish with parchment paper.
- Chop 1 cup raw cashews and add to a mixing bowl along with 2 cups slivered almonds. Set aside.
- Add ¼ cup honey, 2 tablespoons brown sugar (I love dark brown!), and ¼ teaspoon salt to a small saucepan over medium high heat. Bring to a beautiful boil and then remove from the heat for one minute. Pour over the nut mixture and gently toss to combine.
- Dump mixture out into lined baking pan. and spread evenly. Take a sheet of wax paper to keep the honey from sticking to you and pack the mixture down as much as you can. Remove wax paper and bake for 20 minutes uncovered.
- Once baked, let it cool completely which is at least a couple hours. Even stick it into the fridge to firm up. Take the bars out of the baking dish and lay on a cutting board. Cut into rectangles, 4 across and 3 down to make 12 bars total. Store in an airtight container on the counter and wrap individually in wax paper for school lunch boxes or portable snack times!