Buttery, rich and nutty, these bars are even better than you think thanks to the chocolate chips and desiccated coconut that give them the sweetness they deserve.
The best part about this Nut Bar recipe is that you can use whatever kind of nuts you like or even a mix of them. I usually use walnuts for my recipes, they give the bar a nice crunch and they add some great flavor, but if you like your bars to have a more delicate flavor consider adding almonds , pecans and even some cashews.
Trust me, those nutty lovers in your family won’t be able to get enough of these!
Table of Contents
Decadent Nut Bars Ingredients
- Butter: Softened. It’s ready when you can press it and make a small indentation in it.
- Brown Sugar: It creates less air pockets during the creaming stage. The cookies stay moist and chewy.
- Flour: All Purpose Flour is the best flour to use when making these nut bars. It has the right amount of protein, 10-12%.
- Eggs: They add structure, color and flavor to the baked goods.
- Vanilla Extract: Enhances the flavor of the nut bars.
- Corn Starch: Helps create a crumbly and soft dessert.
- Salt: Helps balance the sweetness of the recipe.
- Baking Powder: The leavening agent of choice.
- Unsweetened Desiccated Coconut: Adds sweetness and some texture to the bars.
- Chocolate Chips: Semi-sweet are my choice of chips to use for this recipe. They add sweetness and flavor to the bars.
- Chopped Nuts: The main ingredient in the recipe. They add the crunch, flavor and texture to the recipe.
What’s the Difference Between Light and Dark Brown Sugar?
Brown sugar is simply white sugar with molasses added into it. The real difference between light and dark brown sugar is the amount of molasses contained in the sugar.
Dark brown sugar contains almost double the amount of molasses found in light brown sugar, which is what gives the sugar a rich caramel flavor. Using dark brown sugar in a recipe will give it a darker color and a stronger taste.
Instructions to make the Best Decadent Nut Bars
Make the Cookie Base: In a large bowl cream the butter for 2 minutes, add the brown sugar and beat to combine.
Sift in the flour and mix with a fork or clean hands to form a crumbly mixture.
Pat evenly into the prepared pan. Bake for 10 minutes.
Make the Topping: In a large bowl whisk the eggs until slightly beaten, add the brown sugar and vanilla and whisk to combine, whisk in the sifted corn starch, salt and baking powder.
Add the coconut, chocolate chips and nuts. Stir to combine.
Assemble the Nut Bar: Pour the topping over the base and bake for 20-25 minutes until set and golden brown around the edges. Let cool completely before cutting.
What can I Substitute Desiccated Coconut with?
If you’re not a fan of coconut then dried fruit can be a good substitute. Dates, dried apricots, cranberries or raisins work well to add flavor to the bar. They do add more moisture than desiccated coconut so you will need to reduce the amount you use, or you could add more nuts and sprinkle some sea salt on top.
You could also substitute desiccated coconut with a different kind of nut or add some shredded chocolate to the mix or seeds, such as chia seeds or pumpkin seeds. The options are endless!
How to Store Decadent Nut Bars
These Decadent Nut bars are best kept refrigerated. Cut them into squares and store them in an airtight container. Place a parchment paper sheet in between the layers so that they don’t stick to each other. They will last in the fridge for about a week.
The bars can also be frozen. Store them exactly as you would if you were going to refrigerate them and place them in the freezer instead. They will last for about 2 months.
This year these Decadent Nut Bars are an easy, quick and so delicious addition to your Holiday cookie platter!
More Delicious Christmas Nutty Cookies
Decadent Nut Bars
FOR THE BASE
- ¼ cup butter (softened)
- ½ cup brown sugar (lightly packed)
- 1 cup all purpose flour
FOR THE TOPPING
- 2 large eggs
- 1 cup brown sugar (lightly packed)
- 1 teaspoon vanilla
- 1 tablespoon corn starch
- 1 pinch salt
- ½ teaspoon baking powder
- 1 cup unsweetened desiccated coconut
- ¾ cup chocolate chips (milk or semi sweet)
- ½ cup chopped nuts (coarsely chopped)
- Pre-heat oven to 350F (180C). Line an 8 inch (20cm) square cake pan with parchment paper.
FOR THE BASE
- In a large bowl cream the butter for 2 minutes add the brown sugar and beat to combine. Sift in the flour and mix with a fork or clean hands to form a crumbly mixture. Pat evenly into the prepared pan. Bake for 10 minutes.
FOR THE TOPPING
- In a medium/large bowl whisk the eggs until slightly beaten, add the brown sugar and vanilla and whisk to combine, whisk in the sifted corn starch, salt and baking powder. Add the coconut, chocolate chips and nuts. Stir to combine.
- Pour the topping over the base and bake for 20-25 minutes until set, and golden brown around the edges. Let cool completely before cutting. Enjoy!