Thank you to everyone who introduced themselves at the incredible Food for Thought: A News Cafe birthday celebration. What a magical evening! I was asked by many of you to share my recipe for the Nut Bars that were served. Well, here it is, my friends.

I like to use a combination of nuts: almonds, pecans, walnuts, even peanuts work great. The bars are perfect for sharing with friends and family at holiday celebrations or wrap up a few for a fantastic homemade gift!

Andrea’s Famous Nut Bars

Crust
(Use my lemon bar crust)
1 pound unsalted butter
4 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon salt

For your pan, an 18-by-12-inch cookie sheet with an edge will work perfectly. It is not necessary to butter the pan.
Preheat the oven to 350 degrees.

To make the crust, combine all the ingredients into the bowl of your standing mixer. Combine until mixture resembles coarse crumbs and begins to hold together. Remove dough from mixer and spread with your hands evenly into pan. Press the crust down and along sides of pan. Bake the crust for about 10 minutes or until LIGHTLY golden. Remove from oven and allow to cool for about 10 minutes before adding nut topping.

Nut topping
1 pound unsalted butter
1 cup honey
3 cups brown sugar
1 tablespoon grated orange zest
1/4 cup heavy cream
2 pounds chopped nuts

In a large heavy sauce pan, combine the butter, honey, brown sugar and zest. Cook over low heat until the butter is melted. Continue to stir with a wooden spoon, raise the heat and bring to a boil. Remove from heat and slowly add the heavy cream and nuts. Pour over crust and bake until filling is set, about 30 minutes. It is wise to place aluminum foil on the lower rack of your over to catch any spills. Allow to cool. (I know - that is the most difficult part!) Cut into desired size bars and enjoy!

To really take these bars over the edge, dip half of the bar into chocolate!

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.

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