Brazil Nut Crunch Bars
4 people added this to their Recipe Box
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 126 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 11 g |
| fibre | 0 |
| chol | 17 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 6 |
| folate | 6 |
Bar cookies are always fast to make.
Ingredients
- 1/2 cup instant dissolving (fruit/berry) sugar
- 1/4 cup sliced Brazil nuts
- 3/4 cup unsalted butter, soft
- 1 tsp vanilla
- 1-1/4 cups all-purpose flour
- 2 tbsp cornstarch or rice flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- Nut Topping:
- 3/4 cup sliced Brazil nuts
- 2 tbsp granulated sugar
- 1 tbsp butter, melted
Preparation
Line 9-inch (2.5 L) square metal cake pan with parchment paper or grease.
In food processor, grind half of the sugar and the nuts. Pour into bowl; beat in butter, remaining sugar and vanilla.
In separate bowl, whisk flour, cornstarch, baking powder and salt. Stir half at a time into butter mixture until smooth. Press into prepared pan; set aside.
Nut Topping: In bowl, toss nuts, sugar and butter; press over base. Bake in centre of 325°F (160°C) oven until slightly darkened, 35 minutes. Let cool on rack.
In food processor, grind half of the sugar and the nuts. Pour into bowl; beat in butter, remaining sugar and vanilla.
In separate bowl, whisk flour, cornstarch, baking powder and salt. Stir half at a time into butter mixture until smooth. Press into prepared pan; set aside.
Nut Topping: In bowl, toss nuts, sugar and butter; press over base. Bake in centre of 325°F (160°C) oven until slightly darkened, 35 minutes. Let cool on rack.
Additional information : Make-Ahead
All these cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month.
Source : Holiday Celebrations: 2007
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