Mixed Nut Bars

"Leave Room For Dessert !! From Woman's World Magazine 11/23/04. These gooey, nut-studded treats - inspired by pecan pie - will disappear fast."
photo by a food.com user photo by a food.com user
Ready In:
3hrs 55mins




  • Preheat oven to 450 degrees.
  • Line a 9-inch-square baking pan with enough foil to overhang all sides by 2 inches; coat with cooking spray.
  • Prepare crust mix according to package directions for 2-crust pie.
  • On lightly floured surface roll out dough into 12-inch square. Fit into pan. Bake 10 minutes or until just golden.
  • Reduce oven temperature to 350 degrees.
  • Meanwhile, combine sugar, syrup, eggs, flour, vanilla and salt; stir in nuts. Pour into crust. Bake 30 minutes or until set. Cool on rack 10 minutes. Use foil to lift bars from pan. Cool completely on rack.
  • Refrigerate until cold, about 2 hours.
  • If desired, melt frosting in glass measuring cup in microwave on High (100%) power in 10-second intervals until pourable; drizzle over bars.
  • Cut into squares.

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  1. Absolutely great tasting bars, at least for the nut lovers out there! I made the recipe as given & when it came to the frosting, I did do a very thin drizzle so as not to detract from the great flavor of the nuts! A wonderful keeper of a recipe! [Tagged & made in Please Review My Recipe]


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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