Hi everyone, and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor.  Join us for a nutty adventure into the sweet and nutty realm of Squirrely Honey-Nut Bars!  Imagine a symphony of flavors dancing on your palate, crunchy nuts harmonizing with the golden sweetness of honey atop buttery shortbread, all coming together in a perfect bite that would make any squirrel jealous.  These are not just a snack; they are a testament to the magic that occurs when simple ingredients unite to create something truly extraordinary, all while being gluten free.   These are sure to tickle your taste buds and inspire your inner chef with a sprinkle of whimsy fun.

We hope you will give this nutty recipe a try and let us know what you think. Feel free to leave a comment or share a photo of your gluten-free creations!  Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.

 

Squirrely Honey-Nut Bars

Yields: 9 bars

Ingredients

For Shortbread Base
• ½ cup unsalted butter, softened
• ½ cup confectioner’s sugar
• 1 cup all-purpose measure-for-measure gluten free flour
• 1 teaspoon vanilla extract
• 1 pinch of salt

For Filling
• 6 tablespoons unsalted butter
• ½ cup packed light brown sugar
• ½ honey
• 1 cup walnuts, chopped
• ¼ whipping cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

Equipment

• Measuring Cups/Spoons
• Cutting Board
• Knife for chopping
• Large mixing bowl
• Medium Saucepan
• 8-inch square baking pan
• parchment paper
• Mixing Spoon
• Spatula

Directions

Prepare the shortbread dough

In a large mixing bowl add the softened butter and confectioner’s sugar and mix until creamy, not fluffy.  Next add 1 teaspoon pure vanilla extract and a pinch of salt.  Using a spatula stir in the flour a quarter cup at a time, this helps prevent lumping.  Mix until a firm dough form. Do not over mix as this can cause the dough to be crumbly.  Chill the dough for 30 minutes.

While your dough chills, preheat your oven to 350°F.  Grease an 8-inch baking pan and line with parchment paper.  You can leave “wings” of parchment paper over 2 sides of the pan to ease removal when done.
Once the dough has chilled press it evenly as possible into your prepared baking dish.  Prick the dough with a fork throughout. Bake for 15 to 20 minutes, until the edges begin turning brown.  Once the edges begin browning remove from the oven carefully transfer the baked shortbread to a wire rack to cool.  This is to help prevent over cooking, as you will be placing the shortbread back in the oven to bake further once the filling has been prepared.

Remove the parchment paper. Leave the oven set to 350°F.

Prepare the filling

Chop the walnuts.

In a medium saucepan add the butter, brown sugar, and honey. Stir ingredients and bring to a boil and cook for 5 minutes. Be sure to stir often during this process to prevent burning.
After 5 minutes, remove from heat and stir in the chopped walnuts, cream, vanilla, and salt.

Return the cooled shortbread to the baking dish. Now carefully pour the sugar-nut mixture onto the shortbread. Smooth out with a spatula if needed. Return the dish to the oven and bake an additional 15-20 minutes, do not over bake. The filling will harden as it cools.

Remove from the oven, run a smooth knife around the edges to separate. Allow to cool, in baking dish, on a wire rack before cutting.

Notes

Tips for the shortbread dough:

If you are using flour that does not contain xanthan gum or guar gum you will need to add a stabilizing agent. About ½ a teaspoon should be enough.

Softened (room temperature) butter is needed to prevent the shortbread dough from being greasy or crumby

If you find the dough to be too crumby, add a teaspoon of water.

Be sure to chill the dough at least 30 minutes before baking. This will help prevent unwanted spreading and improve the texture.

The dough can be prepared in advance up to three days. Simply wrap in plastic and store in your refrigerator.

You can also prepare this dough and freeze it for 2 to 3 months. Wrap in plastic wrap and place in a freezer safe container (plastic/silicone bag or glass container).

 

 

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