Brazil Nut Crunch Bars
Bar cookies are always fast to make.
Servings: 24 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 126 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 11 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 6% |
| folate | 6% |
Suggested Recipes
-
1/2 cup (125 mL) instant dissolving (fruit/berry) sugar
1/4 cup (50 mL) sliced brazil nuts
3/4 cup (175 mL) unsalted butter, soft
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
2 tbsp (25 mL) cornstarch or rice flour
1/4 tsp (1 mL) each baking powder and salt
Nut Topping:
3/4 cup (175 mL) sliced brazil nuts
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) 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.
Tags:
Cookies-Bars-Squares; Grains; Cheese/Other Dairy; Nuts; Sugar/Sweets; Bake; Make-Ahead; Entertaining;
Source
Holiday Celebrations: 2007
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