Best 8 Triple Nut Bars Recipes

TRIPLE-NUT CANDY

Steps:

• Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.

TRIPLE NUT CHOCOLATE BUTTER TOFFEE

Steps:

• Butter 13x9-inch pan. Line with parchment or waxed paper. Butter paper.
• Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans, and 2 tablespoons walnuts over parchment paper; set aside.
• Combine sugar, butter, water, and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture comes to a full boil. Continue boiling, stirring often, 20-25 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand.
• Remove from heat; stir in vanilla.
• Pour mixture into prepared pan. Immediately sprinkle with remaining almonds, pecans, and walnuts; swirl into toffee with knife.
• Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee. Cool completely. Break into pieces.

TRIPLE-NUT DIAMONDS

Steps:

• Line a greased 9-in. square baking pan with foil; grease the foil and set aside. In a small bowl, combine the flour and sugar. Cut in 1/4 cup butter until mixture resembles coarse crumbs; press into prepared pan. Bake at 350° for 10 minutes., In a small saucepan, heat the brown sugar, honey and remaining butter until bubbly. Boil for 1 minute. Remove from the heat; stir in cream and nuts. Pour over crust. , Bake at 350° for 16-20 minutes or until surface is bubbly. Cool on a wire rack., Refrigerate for 30 minutes. Using foil, lift bars out of the pan; cut into diamonds.

BUTTERY TRIPLE BERRY BARS

Steps:

• HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
• SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
• BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.

TRIPLE NUT BARS

Steps:

• CRUST Beat ingredients together and press into 10 X 9 pan. Bake 17 to 20 minutes at 350 degrees TOPPING Combine butter, brown sugar, honey, corn syrup and vanilla. Heat 12 to 15 minutes. Boil for 1 to 2 minutes. Remove pan frpm heat. Sprinkle nuts over crust. Pour cooked mixture over nuts. Bake 13 to 15 minutes. Let cool before cutting into bars.

PEANUT BARS

Steps:

• Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition., Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

MIXED NUT BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.

TRIPLE-NUT TOFFEE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
• Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
• Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
• Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.