These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
- Prep time 40 minutes
- Total time 2 hours
Preheat oven to 350°F. Line 13- x 9-inch cake pan with parchment paper.
In food processor, pulse together flour, sugar and baking powder. Add butter; pulse until in pea-size crumbs, 8 to 10 times. Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.
Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes; remove from heat. Stir in cream and honey; stir in nuts.
Assembly: On lightly floured surface, roll out two-thirds of dough into 15- x 11-inch rectangle; transfer to prepared pan, lining bottom and sides. Scrape Filling into shell, spreading evenly.
Roll out remaining dough into 13- x 9-inch rectangle; place over Filling. With fork, crimp edges and prick pattern in top.
Bake until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap in plastic wrap; refrigerate for 24 hours. Cut into bars.
Test Kitchen Tip: Keep this soft, buttery dough chilled at all times for easy shaping and handling.
Makes about 48 bars.
Nutritional facts PER BAR: about
- Fibre 1 g
- Sodium 12 mg
- Protein 3 g
- Calories 203
- Total fat 13 g
- Potassium 62 mg
- Cholesterol 31 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
- Iron 5
- Folate 12
- Calcium 2
- Vitamin A 6