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

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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.