Spice Bars

4 from 2 votes

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 couldn't be easier.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: crumb crust, easy to make, spice bars

Servings: servings

Calories: 230kcal

Author: Helen S. Fletcher

Ingredients

3 ounces pecans (85 grams or 3 ounces)
2 cups all-purpose flour (280 grams or 10 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (114 grams or 4 ounces)
1/3 cup golden syrup
1 2/3 cup brown sugar (320 grams or 11 1/4 ounces)
1 teaspoon cinnamon
1 teaspoon coarsely ground black pepper
1 teaspoon cloves
1 teaspoon nutmeg
1/2 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 1/2 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 and mix well. Pour over the crumbs in the pan and smooth out.
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