Butteryum’S Vanilla Nut Bars Recipe

Name: Butteryum’S Vanilla Nut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 20 Tablespoons Unsalted Butter, Softened; 6 Tablespoons Sugar; 2 whole Eggs (large); 1/2 teaspoons Pure Vanilla Extract; 2-1/4 cups All-purpose Flour; 1/4 teaspoons Baking Powder; 1 pinch Fine Sea Salt; FOR THE FILLING:; 16 Tablespoons Unsalted Butter; 1/2 cups Lyles Golden Syrup Or Honey; 1-1/2 cup Light Brown Sugar; 2 Tablespoons Heavy Cream; 1-1/2 teaspoon Pure Vanilla Extract; 1 pound Chopped Mixed Almonds And Pecans

Servings: persons

FOR THE CRUST:
20 Tablespoons Unsalted Butter, Softened
6 Tablespoons Sugar
2 whole Eggs (large)
1/2 teaspoons Pure Vanilla Extract
2-1/4 cups All-purpose Flour
1/4 teaspoons Baking Powder
1 pinch Fine Sea Salt
FOR THE FILLING:
16 Tablespoons Unsalted Butter
1/2 cups Lyles Golden Syrup Or Honey
1-1/2 cup Light Brown Sugar
2 Tablespoons Heavy Cream
1-1/2 teaspoon Pure Vanilla Extract
1 pound Chopped Mixed Almonds And Pecans

1
Preheat oven to 350 F.
2
For the crust:
3
Start by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle attachment, mix for 3 minutes. Add the eggs and vanilla and mix well. Set aside.
4
Sift the dry ingredients together into a medium-sized bowl then add to the butter/sugar mixture while mixing on low speed. Mix just until all the ingredients are completely incorporated.
5
Using well-floured hands, press dough into an ungreased 9x13 metal cake pan or a lined 9x13 quarter sheet pan. Bake crust for 15 minutes. Remove from the oven and allow to cool. Make the filling.
6
To make the filling:
7
Combine the butter, honey and brown sugar in a heavy-bottomed saucepan. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes. Remove from heat and stir in the heavy cream, vanilla and chopped nuts. Pour mixture over the crust and bake for 20-25 minutes. Remove from the oven and allow to cool until set. Cut and serve!
8
Recipe adapted from a recipe by Ina Garten.

2187

kcal

Calories

167

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 20 Tablespoons Unsalted Butter, Softened, 6 Tablespoons Sugar, 2 whole Eggs (large), and more.

Yes, Butteryum’S Vanilla Nut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butteryum’S Vanilla Nut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions