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REC: Salted Nut Bars--You taste sweet & salty in each bite!

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1956 posts
Joined: Mar 10, 2006


Posted to Thread #13418 at 5:01 pm on Jan 14, 2009

Salted Nut Bars (A very old Pillsbury Baking contest recipe)

3 cups Pillsbury's All-Purpose or Unbleached Flour
1-1/2 cups firmly packed brown sugar
1 cup margarine or butter, softened
1 tsp salt
2 cups mixed nuts or cocktail peanuts (I use salted cocktail peanuts--either regular or lightly salted or a mixture of both.)
1/2 cup light corn syrup
2 Tbsp margarine or butter
1 Tbsp water
6-oz package (1 cup) butterscotch chips

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, 1 cup margarine or butter, and salt; blend well. Press in ungreased 15x10-inch jelly roll pan or two 9-inch square pans. Bake at 350 degrees F for 10 to 12 minutes.

In small saucepan, combine corn syrup, 2 Tbsp margarine or butter, water, and butterscotch chips; boil 2 minutes, stirring constantly.

Sprinkle nuts over partially baked crust. Pour cooked mixture over nuts. Return to oven and bake an additional 10 to 12 minutes or until golden brown. Cool; cut into bars. 48 bars.

The following NOTE added on 12/7/09: Before bars are completely cool, remember to run a sharp knife around the edges of the bars or they will "glue" themselves to the sides of your jelly roll pan. Wigs

On 12/6/09 cheez wrote this note:
Next time, though, I would line the pan with parchment... it becomes so glued to the sides of the pan that you really have to use a sharp knife to loosen it. Once the sides are loosened, though, you can remove the entire thing onto a board to cut it up - it's that solid!

NOTE number 2 from Wigs on 12/7/09: Or maybe lining the baking pan with a sheet of aluminum foil that goes up and over the edges of the pan would also work to prevent the bars from sticking to the sides of the pan. You could lift the aluminum w/ the 10x15" bar completely out of the pan and then cut them on a wooden board. Wigs

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