NUT BAR COOKIES RECIPES

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter., In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan. , Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack., In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust., Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.

Steps:

• Beat 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating well. Add vanilla; beat well. Gradually add flour, beating at low speed until blended.
• With floured fingertips, press dough into a lightly greased 8" square pan. Bake at 325° for 25 minutes or until golden brown. Let cool on a wire rack.
• Place granulated sugar in a medium-size heavy skillet. Cook, stirring constantly, over medium heat 8 minutes or until sugar is caramel-colored. (Sugar will become crumbly before caramelizing.) Reduce heat to low; gradually add 2/3 cup whipping cream, stirring to combine. (Mixture will sputter.) Add 1 cup butter, 4 pieces at a time, stirring until smooth after each addition (about 7 minutes). Remove caramel from heat; let cool 10 minutes.
• Sprinkle nuts over baked crust. Pour caramel over nuts. Cool completely.
• Place remaining 1/3 cup whipping cream in a microwave-safe glass measuring cup. Microwave at HIGH 1 minute or until hot. Pour hot cream over chopped chocolate in a bowl. Let stand 2 minutes. Whisk until smooth. Pour chocolate over cooled caramel, spreading chocolate to edges. Cover and refrigerate until layers are firm. Keep refrigerated until ready to serve. Let stand 5 minutes at room temperature before cutting and removing bars from pan.