This recipe for Spice Bars is one of those fantastic treasures where you make the base, press it into a pan, add a few more ingredients to the reserved amount, pour it on top, and bake it. It couldn't be easier, faster or better.
The toffee flavored base of the bar is topped with a tender, moist, spicy cake. Don't be put off by the large amount of pepper and spice in the cake. It's amazingly balanced.
These bars are a variation of one of the most unusual, delicious cakes I have found in recent memory. The recipe, comes from the Australian bakery's book "Bourke Street Bakery, All Things Sweet". While they serve this as a cake Down Under, I cut it into bars. If I still had my bakery it would be front and center in the case.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
There is one ingredient that may not be familiar – Golden Syrup. It comes from England and can be found as Lyle's Golden Syrup and Lyle's Golden Dessert Syrup in a squeeze bottle. They are the same thing. If you want to make this and don't have this ingredient, you can substitute half clear corn syrup and half honey or all of one of them.
If you can't get enough of spiced recipes, you might want to take a look at these Hermits with a Lemon Glaze, Gingerbread with Orange Sauce or these Best of all Spiced Molasses Cookies and the Versatile Breakfast Cookies.
Jump to:
Why You'll Love this Recipe
- The bars are boldly flavored and perfectly balanced.
- With the exception of the golden syrup, the ingredients are probably in your pantry now.
- It's easy to make and uses the crumbs for both the base and the topping.
- Any nut can be substituted for the pecans.
- Clear corn syrup or honey can be used instead of the golden syrup, but I strongly suggest the golden syrup. It's a game changer.
Recipe Ingredients
FRONT ROW: Cloves, black pepper and baking powder
SECOND ROW: Baking soda, nutmeg, salt, cinnamon, unsalted butter
THIRD ROW: Pecans, egg, golden syrup
FOURTH ROW: All-purpose flour, milk, brown sugar
Substitutions
- Any nut can be substituted for the pecans.
- Half clear corn syrup and half honey can be used instead of the golden syrup, or all of one, but I strongly suggest the golden syrup. It's a game changer.
Be sure to see the recipe card below for the ful ingredients list and instructions.
Step by Step Instructions
Step 1. Line a 9x9 inch pan with a 9x16 inch piece of parchment paper, allowing the paper to overhang on two sides.
Step 2. Place the flour, butter, brown sugar and golden syrup in the bowl of a mixer.
Step 3. Mix on low to combine ingredients. Raise the speed to medium and mix to form fine crumbs. Do not over mix or a paste can form.
Step 4. Press 400 grams or 2 ½ cups of the crumbs firmly into the bottom of the pan to form the crust. Set aside
Step 5. Add the spices to the remaining crumbs in the mixing bowl.
Step 6. Add the pecans on top of the spices.
Step 7. Whisk together the milk, egg and baking soda.
Step 8. Mix on low to form a batter.
Step 9. Pour the batter into the prepared pan and smooth out if necessary.
Step 10. Bake as directed until a tester comes out clean. The bars will shrink from the sides slightly.
Recipe FAQs
Black pepper adds a subtle flavor and depending upon the amount, a bit of a kick. Coarse ground black pepper is best to use.
For sure. Just stay within the measurements suggested. In this recipe 4 teaspoons of 4 spices are used including the black pepper. If you want to increase the number of spices used, decrease the amount of of each of the 4 spices so the total number is still 4 teaspoons.
They are both delicious, easy to make and great for get togethers where you need to take something.
Storage
These bars will keep well for about 5 to 7 days in an airtight container. For longer storage, freeze the bars. Thaw at room temperature and enjoy!
Expert Tips
- Toast the nuts for more flavor. I toast all of the nuts I use in recipes to increase the flavor.
- Golden syrup is worth hunting down or ordering. It tastes like caramel and I can eat it by the spoonful. It can be used on pancakes, waffles and french toast, drizzled over ice cream or substituted for clear corn syrup or honey.
- Don't skip the black pepper. It doesn't impart a hot sensation but adds a subtle note to the bars. Use coarse ground black pepper for the best result.
- The bars can be cut in half again to make a most enjoyable petit four.
More Easy Bars to Enjoy
If you love these Spice Bars or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!
Spice Bars
Ingredients
- 3 ounces pecans (85 grams or 3 ounces)
- 2 cups all-purpose flour (280 grams or 10 ounces)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (114 grams or 4 ounces)
- ⅓ cup golden syrup
- 1 ⅔ cup brown sugar (320 grams or 11 ¼ ounces)
- 1 teaspoon cinnamon
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- ½ cup milk
- 1 large egg
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment and toast the pecans for 7 to 9 minutes until fragrant and lightly browned. Cool completely. Chop coarsely.
- Line the bottom of a 9x9" square baking pan with a piece of parchment paper that is 9x16 inches. Let the excess over hang two sides. Spray the parchment and sides of the pan with a non-stick release. Set aside.
- Put the flour,baking powder, salt, butter, sugar and golden syrup in the bowl of a mixer fitted with the paddle.
- Mix to form crumbs.
- Press 2 ½ cups (400 grams or 14 ounces) of the crumbs evenly into the bottom of the prepared pan. Set aside.
- To the remaining crumbs in the bowl add the cinnamon, black pepper, cloves, and nutmeg.
- Pour the nuts on top.
- Mix briefly.
- Combine the milk, egg, and baking soda in a small container.
- With the machine running slowly pour it into the crumb mixture. Scrape down as necessary.
- Bake for 35 to 40 minutes or until dark golden brown and just set. The sides will shrink away slightly. and a tester will come out clean.
- Cool in the pan. Go around the sides of the pan to release the cake. Turn right side up and cut 6 across and 3 down.
- Yield: 18 Love Bars
- Storage: 3 to 5 days at room temperature in an airtight tin.
Notes
- The bars are boldly flavored and perfectly balanced.
- It's easy to make and uses the crumbs for both the base and the topping.
- Any nut can be substituted for the pecans.
- Clear corn syrup or honey can be used instead of the golden syrup, but I strongly suggest the golden syrup. It's a game changer. Golden syrup is worth hunting down or ordering. It tastes like caramel and I can eat it by the spoonful. It can be used on pancakes, waffles and french toast, drizzled over ice cream or substituted for clear corn syrup or honey.
- Toast the nuts for more flavor. I toast all of the nuts I use in recipes to increase the flavor.
- Don't skip the black pepper. It doesn't impart a hot sensation but adds a subtle note to the bars. Use coarse ground black pepper for the best result.
- The bars can be cut in half again to make a most enjoyable petit four.
Nutrition
Maureen Kelly says
One of the most unusual and delicious bars around. I bring them to my rowing team’s potlucks and am always asked for the recipe. Not much to look at, but the taste! Amazing!
Helen S Fletcher says
Hi Maureen, you have a lucky rowing team. Glad they enjoy these. They are my husbands favorites. I put them in an airtight tin where they last for days and he rations them out to himself. Fortunately, they are easy to make.
Maureen Kelly says
Hi Helen,
These Love Bars sounded intriguing, so I made them for my family for dessert last night, using corn syrup and honey as I didn't have golden syrup. Just wow! Such unusual and delicious flavors and texture. I was leery of using a full teaspoon of freshly cracked black pepper, but it added a sophisticated and tasty touch. The crunchy bottom and slightly gooey center were unexpected, and made these bars a truly unique treat. As always, thank you!
hfletcher says
Hi Maureen, So happy you liked these. Like you, I was hesitant to include all the spices but since I love spice and black pepper with my spice, I went ahead. I agree with you - the combination is amazing and somehow all those spices and pepper work.
Eileen says
Hi Helen, these look so yummy. I will have to order some Golden Syrup on line before I can try them. Today's Corona Virus baking is going to be eclairs with your pastry cream. BTW just wanted to mention how much I appreciate your including weights in your recipes. I was, like most home cooks brought up with measuring cups but I find weighing ingredients makes such a difference in the final product. Thanks for all your hard work.
hfletcher says
Hi Ellen, I agree that weights ensure a consistent, better outcome. I started using weights in the '80's and was rather poked fun at. Happy to see more and more recipes are including them. In my professional life, I use nothing but weights. It would be irresponsible to do anything else. Happy to hear you are using them.
Melissa says
Australian golden syrup is a very old fashioned and beloved ingredient here. I live quite near Bourke Street Bakery in Sydney, but haven't bought this book far. So thank you for this recipe! They are currently selling their 23 year old sour dough starter - I bought some to compare with my 8 year old one. They make great bread.
hfletcher says
Hi Melissa, It must be wonderful to live so close to the bakery. I can only look at pictures. I love golden syrup and use it whenever I can.
I had no idea they had a starter so old. How did it compare to yours?
RobL says
Ah, Helen you make me laugh.
We saw this early this morning, and the grands and I decided to make them. No Lyle's so we improvised, half honey, half clear corn syrup, and we were a little concerned about the pepper. We couldn't wait for them to cool.
DELICIOUS!!!! Many thanks to YOU and Paul and David.
Oh, and WHY do you make me laugh? Eighteen bars! Come on. It'll never happen. We cut them into nine squares. Coulda made it eight, or six.
hfletcher says
Hi Rob, I have to admit that this morning I ate two bars for BREAKFAST. I could easily eat the whole thing. So happy to hear you made these today. It seems like a lot of people are making them also. Nice to know.
Barbara says
Should I use light or dark brown sugar?
hfletcher says
It doesn't matter. Either one is fine. I use them interchangeably depending upon what I have on hand.
Judy Garden says
Golden syrup has been a staple in my cupboards for years. I use it in my Christmas cakes and anything that has corn syrup in the ingredients gets substituted with Golden Syrup. I'll definitely be making these, they look delicious. I have no idea how they get such a distinctive flavour. I love it. (and yes, I can eat it by the spoonfuls too, although I try not to. It's a slippery slope...)
hfletcher says
Hi Judy, I think anyone who has tasted it once will want to eat it by the spoonful. I am like a child, licking the spatula and eeking out every last drop to taste it.
Cheryl says
I have plenty of golden syrup to use. I use it mainly for a pecan tassie recipe. Since I’m not fond of cloves, is there a substitute?
hfletcher says
I can't taste the cloves as such. The spices all blend together. Just omit them I know of no substitute for them.
don says
Hi Helen -
I have this book and it's definitely one of my favorites. My friend from Melbourne, AU, sent me a recipe for making Golden Syrup (a little lengthy, but easy) and stores perfectly in the fridge for months. Also from this friend, I've learned two recipes: Anzac Biscuits (cookies) & Golden Syrup Dumplings. The dumplings, in my opinion, are not my favorite and sort of gelatinous (icky) , but the Anzac cookies, a recipe from this mom, are a winner.
A question for your alterations to this recipe. I really like walnuts, and believe they add a specific flavor, and wondering if pecans are only a personal preference or changing the flavor profile. I've made this recipe, from the book, a few times and find them flattering to the overall finished product.
Thanks for sharing your insights and thanks for posting!
-don
don says
I forgot to mention that both these recipes us Golden Syrup!
hfletcher says
Hi Don, happy to hear from you. I have seen the method of making golden syrup. It's interesting. If you make candied orange rind, take a look at my method on the blog. Much easier and it uses golden syrup.
I changed the nut because I like pecans and they are indigenous to the US. I don't think it matters a lot what nut you use. The Aussies are good bakers for sure.
Hilda Willman says
So lovely to see a recipe that uses Lyle's Golden Syrup. A friend from England brought me 8 bottles on a visit and I have struggled to find recipes using it. Bless you! And stay well!
hfletcher says
Hi Hilda, I hope you and your family are well in these most unusual times. So glad you have golden syrup. YOu can use it anywhere corn syrup is used. It would be great in a pecan pie. I also use it in the candied orange peel that I blogged and it makes all the difference in the world. Happy to hear from you.
sallybr says
I adore GOlden Syrup! Just recently made those famous ANzac Biscuits and that syrup is amazing, a real game-changer!
These Love Bars will be perfect for my bakes for the homeless meals - I can wrap each one and deliver like that. I might make a batch still today!
hfletcher says
Hi Sally, I think anyone trying it will love it. For sure you can make it today it is so easy.
Adrian West says
Hi Helen,
The ingredient list above has baking powder & baking soda (I know the difference between them), however the method does not mention baking powder.
Does the baking powder need removing from the ingredients list, or adding somewhere in the method?
Kind regards
Adrian
hfletcher says
Hi Adrian, Thanks for the catch. The original recipe called for self rising flour. I changed it to use all-purpose flour and forgot to add not only the baking powder but the salt also. Those should be added with the flour and other ingredients called for in the first mix. The recipe has been corrected.
MoonLightOnWater says
Really excited to try these.
hfletcher says
Hope you have a chance to soon. They are amazing