Name: Baklava Bars
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 8 servings
Ingredients: For cookie base:; 8 Tbsp. (1 stick) unsalted butter, at cool room temperature; 1/2 cup powdered sugar; 1 cup all-purpose flour; For nut topping:; 1 cup nuts (pistachios, hazelnuts, walnuts, almonds); 1/4 cup brown sugar; 2 Tbsp. unsalted butter, melted; Zest of 1 medium orange; For honey syrup:; 1/2 cup brown sugar; 1/2 cup water; Juice of 1 medium orange (about 1/4 cup)

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Baklava Bars

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

Enjoy the flavors and textures of baklava without the stress of phyllo dough. A shortbread crust is the perfect base for orange and cinnamon-spiced nuts, and a final drizzle of orange juice infused honey syrup makes these bars the perfect dessert for any meal.

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Serves 8 servings

Prep Time 15 minutes

Cooking Time 40 minutes

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Ingredients

For cookie base: 8 Tbsp. (1 stick) unsalted butter, at cool room temperature 1/2 cup powdered sugar

1 tsp. Pure Madagascar Vanilla Extract

1/4 tsp. Pure Almond Extract

1 cup all-purpose flour

1 tsp. Mayan Sea Salt

For nut topping: 1 cup nuts (pistachios, hazelnuts, walnuts, almonds) 1/4 cup brown sugar 1 tsp. choice of cinnamon

Supreme Saigon Cinnamon

Ground Indonesian Cinnamon 2 Tbsp. unsalted butter, melted Zest of 1 medium orange For honey syrup: 1/2 cup brown sugar

1/2 cup Honey Powder

1/2 cup water Juice of 1 medium orange (about 1/4 cup)

Directions

Step 1 Make cookie base and par-bake

Step 2 Preheat oven to 300 degrees. Line an 8 x 8 baking pan with parchment paper and grease the parchment well. In a medium bowl, beat together butter, sugar, Madagascar Vanilla Extract, and Almond Extract until light and fluffy. Beat in the flour and Mayan Sea Salt until a stiff dough forms. If needed, add a tablespoon of water to help the dough come together. Press dough evenly into prepared pan. Par-bake for 20 min. until cookie is set but still pale. Rotate pan halfway through to ensure even baking.

Step 3 Make nut topping and finish baking

Step 4 In a food processor, process nuts until uniformly finely chopped. In a medium bowl, combine processed nuts, brown sugar, Supreme Saigon Cinnamon, butter, and orange zest until well-combined. Spread mixture evenly over par-baked cookie base and bake for another 15 to 20 min. until nuts are golden-brown.

Step 5 Make honey syrup

Step 6 In a small pot, whisk together brown sugar, Honey Powder, and water. Bring to a boil, reduce to a simmer, and simmer until a thick syrup forms, about 20 min. Remove from heat and stir in fresh orange juice.

Step 7 Top and serve

Step 8 When bars are done baking, set pan on a wire rack to cool and pour honey syrup evenly over entire pan while bars are hot. Syrup will absorb as cookie cool. Let cool completely before removing from pan and serving.