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Brown Butter Bars With Honey Almond Caramel

Honey Recipe

So these are not the healthiest bars out there, but the combination of the salt pretzels with the almonds and honey caramel is so good - the brown butter bar by itself is delicious. I made these last summer for a girls summer camp and it was their favorite dessert of the session (of course they probably thought everything tasted good since they were out in the middle of the Maine wilderness...) I added chocolate chips to the top of the bars after the caramel was spread - white chocolate would be equally as tasty!

Brown Butter Bars

  • ​​1½ cups all-purpose flour
  • ​​2 teaspoons baking powder
  • ​​1 teaspoon kosher salt
  • ​​¾ cup (1½ sticks) unsalted butter
  • ​​2 cups (packed) light brown sugar
  • ​​2 large eggs
  • ​​1 tablespoon vanilla extract

Honey Almond Caramel

  • ​​4 cups sliced almonds
  • ​​2 cups sugar
  • ​​¼ cup raw honey
  • ​​¼ cup (½ stick) unsalted butter
  • ​​½ cup heavy cream
  • ​​1½ cups coarsely crushed pretzel sticks

For the Brown Butter Bars

Preheat oven to 350°.

  1. Line 13" x 9" baking pan with parchment paper, leaving a 1" overhang on long sides of pan.
  2. Whisk flour, baking powder, and salt in a medium bowl; set aside.
  3. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan 78 minutes.
  4. Transfer to a medium bowl. Add brown sugar. Using an electric mixer or your standing mixer, beat until well combined and mixture resembles wet sand, 23 minutes.
  5. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes.
  6. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.

Bake bars until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 2025 minutes. Let cool completely in pan on a wire rack.

Honey Almond Caramel

Preheat oven to 350°.

  1. Line a rimmed baking sheet with parchment paper. Spread almonds over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 57 minutes. Set aside.
  2. Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 1215 minutes.
  3. Add honey; return to a boil, stirring often, about 1 minute longer.
  4. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in almonds and pretzels. Pour over cooled bars. Chill until cool, about 30 minutes.

Run a knife around short sides of pan to release bars. Using parchment-paper overhang, lift from pan. Cut lengthwise into 3 strips. Cut each strip crosswise into 8 bars. Chill for up to 1 week in an airtight container. Bring to room temperature before serving.

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