Amish Honey Bars
This is a favorite recipe from the Amish archives. Homemade honey bars were featured in The Amish Cook's Baking Book. I love this recipe because it is so easy to make. The mayonnaise in the glaze might surprise you, but it makes a tasty treat. I often leave out the walnuts, but feel free to include them for extra crunch.
This is a favorite recipe from the Amish archives. Homemade honey bars were featured in The Amish Cook's Baking Book. I love this recipe because it is so easy to make. The mayonnaise in the glaze might surprise you, but it makes a tasty treat. I often leave out the walnuts, but feel free to include them for extra crunch.
- Carbohydrate 273.904355329445 g
- Cholesterol 799.75 mg
- Fat 431.748770221621 g
- Fiber 17.076900325248 g
- Protein 66.9814500570496 g
- Saturated Fat 153.141662765559 g
- Serving Size 1 1 Recipe (1072g)
- Sodium 4935.40650405021 mg
- Sugar 256.827455004197 g
- Trans Fat 35.3257237587765 g
- Calories 5138 calories
Step-by-step
- Preheat the oven to 350°F.
- In a large bowl, stir the sugar, flour, baking soda, and cinnamon until evenly mixed. Then add in the egg, vegetable oil, honey, and nuts. Stir until the mixture is smooth. Spoon into an ungreased jelly-roll pan or 9 by 13-inch pan.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- To make the glaze: In a small bowl, stir together the powdered sugar, vanilla, water, and mayonnaise until smooth and creamy.
- Spread onto the honey bars while they are still warm.
- Store the bars in a sealed container or cake safe. These will stay fresh for 3 to 4 days.
Limited pantry staples often demand resourceful baking, and this archived regional recipe utilizes everyday cupboard items to build structure without relying on complex dairy emulsions. Honey brings deep floral notes and hygroscopic properties that naturally retain moisture in the crumb, preventing the bars from drying out during storage. Baking proceeds efficiently in a standard 9 by 13-inch pan, requiring only a single large mixing bowl for the batter.
Mastering the Glaze and Texture
Achieving the correct consistency in the topping relies entirely on precise liquid addition. Powdered sugar dissolves quickly, so mix the vanilla, water, and mayonnaise thoroughly before applying the mixture. Spreading the sweet coating over the baked goods while they remain warm helps the surface set into a thin, smooth shell. Walnuts add structural resistance against the tender crumb, though chopped pecans provide an easy alternative if needed.
- Bake the batter at 350 degrees Fahrenheit until a toothpick inserted in the center emerges clean.
- Monitor the oven closely around the 20-minute mark to prevent over-baking the edges.
- Store the finished bars in an airtight container at room temperature to maintain freshness for up to four days.
