Jewel Nut Bars
These colorful bars, with the eye-catching appeal of candied cherries and the crunchy goodness of mixed nuts are certain to become a holiday standby year after year. I get lots of compliments on the rich, chewy crust and the combination of sweet and salty flavors.
These colorful bars, with the eye-catching appeal of candied cherries and the crunchy goodness of mixed nuts are certain to become a holiday standby year after year. I get lots of compliments on the rich, chewy crust and the combination of sweet and salty flavors.
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 2/3 cup brown sugar packed, divided
- 3/4 cup cold butter
- 1 1/2 cups salted mixed nuts
- 1 1/2 cups green and red candied cherries halved
- 1 cup semi sweet chocolate chips (6 ounces)
- -- cream cheese layer --
- 1 package cream cheese regular size (not small)
- 1/3 cup sugar white granulated
- Carbohydrate 219.479054635453 g
- Cholesterol 294.286666666667 mg
- Fat 122.019855655331 g
- Fiber 12.4582418673855 g
- Protein 26.909847468947 g
- Saturated Fat 55.2142942992275 g
- Serving Size 1 1 Dozen (434g)
- Sodium 785.964265509745 mg
- Sugar 207.020812768068 g
- Trans Fat 8.17438942311143 g
- Calories 1988 calories
Step-by-step
- In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13 x 9 x 2 inch baking pan.
- Bake at 350 degrees for 15 minutes.
- While bottom layer is baking - make cream cheese layer by mixing the following in a small bowl: 1 regular package of philadelphia cream cheese (not the small size) 1/3 cup of white granulated sugar 1 egg 1/2 teaspoon vanilla
- Mix cream cheese layer with electric mixer for 2-3 minutes until smooth. Spread on crumb layer and then continue with recipe below.
- Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
- Stir in the nuts, cherries and chocolate chips.
- Spoon evenly over crust. Bake at 325 degrees for 30-40 minutes.
- Cool on a wire rack. Cut into bars. Yield 3 dozen.
Baking the initial flour and butter base at 350 degrees for 15 minutes establishes the structural foundation required to support heavy wet toppings without becoming soggy. Sugars caramelize against the proteins in the flour, developing distinct toffee notes underneath the dairy layer. Cream cheese brings moisture and acidity, balancing the dense sweetness of the candied fruit.
- Cut cold butter into the flour using a pastry blender until pieces reach the size of small peas to ensure a flaky crumb texture.
- Beat the cream cheese mixture with an electric mixer for exactly two to three minutes to incorporate enough air for a smooth spread.
- Reduce the oven temperature to 325 degrees before baking the nut and chocolate topping to prevent the sugars from scorching.
- Store baked bars in an airtight container in the refrigerator for up to four days, where the moisture equilibrium deepens the chewiness of the crust.
Resting the bars overnight allows the fats from the chocolate and nuts to fully solidify at room temperature, making clean cuts much easier. Second-day slices exhibit a firmer crumb and more pronounced salt-sweet contrast.
