- All purpose flour - 1 C
- Sugar - ½ C
- Cold butter, divided - ½ C
- Packed brown sugar - ½ C
- Honey - 2 Tbsp
- Heavy cream - ¼ C
- Chopped pecans or walnuts - 2/3 C
- Chopped almonds 2/3 C
- Dried cranberries or raisins - 2/3 C
Method:-
Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil, keep aside.
Combine the flour and sugar. Cut in ¼ C butter; rub with the two hands till it resembles coarse crumbs. Press into the prepared pan and bake at 350 F/180 C for 10 minutes. In a saucepan heat brown sugar, the remaining butter and honey until bubbly. Boil for 1 minute. Take off from heat; stir in the nuts, cranberries and cream. Pour over the crust. Bake for 15-20 minutes or until bubbly. Cool in pan on a rack.
Refrigerate for 25-30 minutes. Lift bars from pan by grasping both ends of foil. Cut into square or diamond shapes and lift bars off foil.
