Can You Make Crunchy, Sweet Mixed Nut Bars in Just 30 Minutes?
Craving a quick, nutty treat that’s perfect for sharing? What if you could bake 2-1/2 dozen chewy, butterscotch-coated nut bars in just 30 minutes? Mixed Nut Bars, with 13 reviews, are your answer—ideal for potlucks, holiday trays, or quick snacks. Ready to fill your kitchen with warm, caramel-like aromas? Let’s get baking!
Overview: Why Mixed Nut Bars Shine
What makes Mixed Nut Bars so special? These bars combine a buttery, shortbread-like crust with a rich, butterscotch-corn syrup topping loaded with mixed nuts, creating a perfect balance of crunchy, chewy, and sweet. The simple microwave method for the topping makes prep a breeze, and the 13×9-inch pan ensures plenty to share. Perfect for parties, bake sales, or family treats, they’re beginner-friendly, kid-approved, and adaptable for dietary needs.
Time requirement: 30 minutes total (10 minutes prep, 20 minutes cooking). The one-pan method keeps it simple.
Difficulty level: Easy! If you can press crust and melt butterscotch, you’re set. A 13×9-inch baking pan, a microwave-safe bowl, and a mixing bowl are the main tools, and kids can help sprinkle nuts or cut bars.
Health perks: Mixed nuts provide heart-healthy fats and protein, while moderate sugar keeps it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, yielding 30 bars for sharing.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 2-1/2 dozen bars. Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (1-1/2 cups): Forms the shortbread crust. Sub: Gluten-free flour blend or 3/4 cup whole wheat + 3/4 cup all-purpose.
- Brown sugar (3/4 cup, packed): Sweetens and adds caramel flavor to crust. Sub: Coconut sugar or 1/2 cup brown sugar + 2 tablespoons maple syrup.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Cold butter (1/2 cup + 2 tablespoons, divided): 1/2 cup for crust, 2 tablespoons for topping; adds richness. Sub: Vegan butter or coconut oil.
- Butterscotch chips (1 cup): Create sweet, gooey topping. Sub: Caramel chips, white chocolate chips, or vegan butterscotch.
- Light corn syrup (1/2 cup): Adds chewiness and binds topping. Sub: Maple syrup or honey (may alter texture).
- Mixed nuts (11-1/2 oz can, ~2-1/4 cups): Provide crunch and flavor. Sub: Specific nuts (peanuts, almonds, cashews) or sunflower seeds for nut-free.
These ingredients are pantry staples, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Bars!
Ready to start? You’ll need a 13×9-inch baking pan, a microwave-safe bowl, and a mixing bowl. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting bars out easier.
- Make crust: In a small bowl, combine 1-1/2 cups flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the greased pan. Tip: Use fingers to press firmly for a solid crust; keep butter cold for best texture.
- Bake crust: Bake for 10 minutes until lightly golden. Tip: Don’t overbake; crust will firm up with second bake.
- Prepare topping: In a microwave-safe bowl, combine 1 cup butterscotch chips and 2 tablespoons cold butter. Microwave in 30-second intervals, stirring until smooth (about 1-2 minutes). Stir in 1/2 cup corn syrup. Tip: Stir well to avoid scorching; mixture should be pourable.
- Assemble: Sprinkle 11-1/2 oz mixed nuts evenly over the baked crust. Pour butterscotch mixture over nuts, spreading gently to cover. Tip: Use a spatula to spread evenly; ensure nuts are fully coated.
- Bake: Bake for 10 minutes until topping is set and bubbly. Tip: Check at 8 minutes; don’t overbake to keep bars chewy.
- Cool and cut: Cool completely in the pan on a wire rack (about 1 hour). Cut into 30 bars (5×6 grid). Tip: Chill for 15 minutes for cleaner cuts; use a sharp knife.
Assembly: Plate It Like a Pro
These bars are golden and nutty, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Bars: Cut into 30 bars and place 1-2 per plate, showcasing the nutty topping. Tip: Arrange in a diamond pattern for a fun look.
- Garnish: Drizzle with melted chocolate or sprinkle with sea salt. Tip: A dusting of confectioners’ sugar adds elegance.
- Serving suggestion: Pair with coffee, milk, or vanilla ice cream for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a rustic vibe, use white or wooden plates to highlight the golden crust and nuts. Serve on a large tray for gatherings. Tip: Add a few whole nuts or a caramel drizzle for a bakery-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your bars tasting great.
- Storage: Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. Tip: Layer with parchment to prevent sticking.
- Freezing: Freeze bars in an airtight container for up to 3 months. Thaw at room temperature. Tip: Wrap individually for quick grabs; freeze in single layers to protect topping.
- Make-ahead: Mix crust dry ingredients up to 1 week ahead; store in an airtight container. Assemble and bake fresh for best texture. Tip: Don’t pre-bake crust early—it may dry out.
Health tip: Storing properly preserves the nuts’ heart-healthy fats and protein, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter and vegan butterscotch chips; replace corn syrup with maple syrup.
- Gluten-free option: Use gluten-free flour blend.
- Lower sugar: Reduce brown sugar to 1/2 cup; use 1/3 cup corn syrup.
- Nut-free option: Replace mixed nuts with sunflower seeds or puffed rice.
- Chocolate twist: Swap butterscotch chips for chocolate chips or mix half and half.
- Spiced boost: Add 1/4 teaspoon cinnamon to crust for warmth.
Conclusion: Savor Your Mixed Nut Bars
You’re now ready to master Mixed Nut Bars! These wholesome, crunchy treats bring a buttery crust, mixed nuts, and butterscotch together for a bar that’s perfect for potlucks, holiday trays, or quick snacks. With just 30 minutes and one pan, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is easy. Play with vegan or spiced twists to make it your own. Grab that baking pan, melt some butterscotch, and enjoy this nutty delight. Share your results in the comments—I’d love to hear how it turned out!
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Mixed Nut Bars
Description
Craving a quick, nutty treat that’s perfect for sharing? What if you could bake 2-1/2 dozen chewy, butterscotch-coated nut bars in just 30 minutes? Mixed Nut Bars, with 13 reviews, are your answer—ideal for potlucks, holiday trays, or quick snacks
Ingredients
Here’s the lineup for 2-1/2 dozen bars. Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (1-1/2 cups): Forms the shortbread crust. Sub: Gluten-free flour blend or 3/4 cup whole wheat + 3/4 cup all-purpose.
- Brown sugar (3/4 cup, packed): Sweetens and adds caramel flavor to crust. Sub: Coconut sugar or 1/2 cup brown sugar + 2 tablespoons maple syrup.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Cold butter (1/2 cup + 2 tablespoons, divided): 1/2 cup for crust, 2 tablespoons for topping; adds richness. Sub: Vegan butter or coconut oil.
- Butterscotch chips (1 cup): Create sweet, gooey topping. Sub: Caramel chips, white chocolate chips, or vegan butterscotch.
- Light corn syrup (1/2 cup): Adds chewiness and binds topping. Sub: Maple syrup or honey (may alter texture).
- Mixed nuts (11-1/2 oz can, ~2-1/4 cups): Provide crunch and flavor. Sub: Specific nuts (peanuts, almonds, cashews) or sunflower seeds for nut-free.
These ingredients are pantry staples, creating a wholesome, indulgent treat
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting bars out easier.
- Make crust: In a small bowl, combine 1-1/2 cups flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the greased pan. Tip: Use fingers to press firmly for a solid crust; keep butter cold for best texture.
- Bake crust: Bake for 10 minutes until lightly golden. Tip: Don’t overbake; crust will firm up with second bake.
- Prepare topping: In a microwave-safe bowl, combine 1 cup butterscotch chips and 2 tablespoons cold butter. Microwave in 30-second intervals, stirring until smooth (about 1-2 minutes). Stir in 1/2 cup corn syrup. Tip: Stir well to avoid scorching; mixture should be pourable.
- Assemble: Sprinkle 11-1/2 oz mixed nuts evenly over the baked crust. Pour butterscotch mixture over nuts, spreading gently to cover. Tip: Use a spatula to spread evenly; ensure nuts are fully coated.
- Bake: Bake for 10 minutes until topping is set and bubbly. Tip: Check at 8 minutes; don’t overbake to keep bars chewy.
- Cool and cut: Cool completely in the pan on a wire rack (about 1 hour). Cut into 30 bars (5×6 grid). Tip: Chill for 15 minutes for cleaner cuts; use a sharp knife.
FAQs: Your Questions Answered
Can I use specific nuts instead of mixed? Yes! Use 2-1/4 cups of peanuts, almonds, or cashews; adjust for preference.
What are the health benefits? Nuts provide heart-healthy fats and protein; moderate sugar keeps it balanced.
How do I know the bars are done? Topping is set and bubbly after 10 minutes.
Can I prep for a party? Yes! Mix crust dry ingredients a week ahead; bake fresh.
Kid-friendly? Totally! Nutty flavor appeals to kids; use sunflower seeds for allergies.
Why is my topping sticky? Undercooked or too much corn syrup. Bake until set and measure accurately.
Gluten-free? Use gluten-free flour.
How to store leftovers? Room temp for 1 week, fridge for 2 weeks; freeze for 3 months; thaw before serving.