Nussecken (Crunchy Nut Bars with Chocolate)
Buttery shortbread bars with a crunchy, chewy caramelised nut topping.
Zutaten
Caramel Nut Bars (palm oil free version)
For the crust
- 120 g (1/2 cup) softened refined coconut oil
- 100 g (1/2 cup) sugar
- 250 g (2 cups plus 1 tablespoon) all-purpose flour
- 50 g (1/2 cup) ground almonds
- 1/4 tsp salt
- 3 tbsp soy milk
For the topping
- 150 g (3/4 cup) sugar
- 60 ml (1/4 cup) water
- 50 g (1/4 cup) coconut cream (see note above)
- 1 generous pinch salt
- 1 teaspoon vanilla extract
- 100 g cherry or apricot jam
- 150 g (2 cups) hazelnuts, coarsely ground
- 100 g (1 1/4 cups) walnuts or pecans, coarsely ground
- 200 g (7 oz) chocolate
- 1 tsp vegetable oil
Caramel Nut Bars (margarine based version)
Crust
- 200 g flour (1 ⅔ cups)
- ½ tsp baking powder
- 80 g sugar (⅓ cup plus 1 tbsp)
- ¼ tsp salt
- 90 g cold margarine, cubed (⅓ cup plus 1 tbsp)
Topping
- 100 g margarine (⅓ cup plus 2 tbsp)
- 100 g brown sugar (½ cup)
- 3 tbsp soy milk
- 200 g ground hazelnuts (2 cups)
- 50 g chopped pecans or walnuts (⅓ cup plus 2 tbsp)
- 100 g apricot jam
- 200 g chocolate, chopped (7 oz)
Anleitungen
How to make the palm oil free nut bars
- To make the crust: Cream together coconut oil and sugar. Add remaining ingredients and mix until crumbs form. Line a 20 x 20 cm (8 x 8 inch) baking dish with parchment paper. Evenly press the dough into the pan.
- Spread with jam and set aside.
- Preheat the oven to 180°C (350°F).
- To make the topping: Combine sugar and water in a small saucepan and heat gently. Stir until the sugar is dissolved. Bring to a boil on high for 5 minutes. (See picture above.) Remove from heat and stir in coconut cream, salt, and vanilla. Mix everything until the coconut cream is dissolved. Add nuts and stir until everything is combined and no lumps are left. Spread on top of the crust and bake for 25-30 minutes, or until the topping is golden brown.
- Remove from oven and let cool completely before removing from pan. Please note that these are moist and delicate, so make sure to cut them carefully with a sharp knife. Cut into four squares and then cut those into two large or four small triangles each.
- Melt 200 g (7 oz) chocolate and 1 teaspoon vegetable oil in a water bath.
- Place the nut bars on a piece of parchment paper or on a cookie rack placed over a piece of parchment.
- Dip the edges into the chocolate or, if the bars are a bit too crumbly, use a spoon to cover the edges with chocolate and let dry.
- Store these in an airtight container at room temperature. They should keep for 3-4 days.
How to make the margarine based nut bars
- To make the crust, combine flour and baking powder in a bowl. Add sugar, cold margarine, and salt. Knead with your hands, until all ingrededients are combined and the dough is smooth. Shape into a ball and press into a disk. Wrap in foil and place in the fridge for about 30 minutes.
- Preheat oven to 180°C. Line a rectangular pan (26 x 16 cm or 20 x 20 cm) with parchment paper. Roll the dough into a thin rectangle, about 1/2 cm thick. Press into the pan. You will have leftovers. Set those aside and cut out small cookies to decorate the topping.
- For the topping place margarine. sugar and soy milk in a small pot. Melt the margarine and bring mixture to a boil. Remove from heat.
- Spread the crust with jam and spead evenly with nut mixture.
- Bake for 20 - 25 minutes or until golden brown. Remove from oven and cut into 4 rectangles immediately. Cut the rectangles into 4 triangles each and set the pan aside to cool completely.
- Melt chocolate in a water bath and dip the corners of your nut bars in melted chocolate.
- Place on a piece of parchment paper to dry.
- Serve immediately or store in an airtight container for up to 3 or 4 days.