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Honey-walnut bars

18

  • Prep Time55 min
  • Total Time55 min
  • Makes30 Bars
By Chatelaine
Honey-walnut bars

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 2 3/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/8 tsp ground cloves

  • 1/8 tsp salt

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup vegetable oil

  • 1/2 cup granulated sugar

  • 1/4 cup vegetable shortening

  • 1 egg yolk

  • orange zest, from 2 oranges

  • 1/2 cup freshly squeezed orange juice

FOR FILLING:

  • 1 cup ground walnuts

  • 2 tsp cinnamon

  • 1/4 cup chopped pistachios, optional

FOR HONEY SYRUP:

  • 1/2 cup honey

  • 1/4 cup granulated sugar

  • 1 cinnamon stick

Instructions

  • PREHEAT oven to 350F. Line a 9 × 13-in. baking dish with parchment paper. Stir flour with baking powder, baking soda, 1/2 tsp cinnamon, cloves and salt in a medium bowl. Set aside.

  • BEAT oils with shortening and 1/2 cup sugar in a stand mixer fitted with a paddle attachment on medium-high until creamy, about 5 min. Add egg yolk and continue to beat for 2 more min.

  • REDUCE speed to medium-low and beat in half of zest and half of flour mixture until combined (reserve remaining zest for honey syrup). Beat in juice, then remaining flour mixture, just until combined. Do not over-mix.

  • STIR walnuts with 2 tsp cinnamon in a small bowl.

  • SPREAD half of dough on bottom of prepared dish. The layer will be thin. Sprinkle with half of walnut mixture. Break off pieces of remaining dough and place on top of walnut mixture. It should be about the same thickness as bottom layer. Don't worry if it's not perfect, but it should cover nuts. Stir pistachios into remaining walnut mixture, then scatter overtop.

  • BAKE in centre of oven until golden, 20 to 22 min.

  • COMBINE honey-syrup ingredients with 1/3 cup water in a medium saucepan and set over medium-high. Bring to a boil, then reduce heat to mediumlow. Simmer until syrup coats the back of a spoon but is still runny, about 15 min. Remove from heat, discard cinnamon stick and stir in remaining zest.

  • REMOVE baking dish from oven. Run a knife around the edges of pan, then cut into diamond-shaped bars. Drizzle syrup evenly overtop. Let cool completely on a rack. Lift parchment paper out of dish. Retrace diamond pattern, then remove bars to a serving tray. Store in an airtight container up to 1 week.

Nutrition (per serving)

Calories 148, Protein 2g, Carbohydrates 20g, Fat 7g, Fibre 1g, Sodium 42mg.

From the kitchen of Christina Frantzis (kitchen intern).

Make Ahead Tip: These bars are even tastier a few days after they are baked.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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