Amazing German Nut Bars (Nussecken)

Method14 steps

1. 1

   Step 1: Preheat the oven to 350°F / 175°C on its conventional setting.

2. 2

   Step 2: Knead together the 300 g flour, 5 g baking powder, 130 g white sugar, 1 tsp dough vanilla, 2 eggs and 130 g dough butter until smooth. The dough should be soft, like cookie dough.

   Uses 300 grams all-purpose flour · 5 grams baking powder · 130 grams sugar (white cane sugar) · 1 teaspoon pure vanilla extract · 2 eggs · 130 grams butter

3. 3

   Step 3: Line a rimmed 10 by 15 inch / 25 by 38 cm baking pan with parchment. If needed, use a little extra butter beneath the parchment to keep it from sliding; the 130 g dough butter is already in the dough.

   Uses A little extra butter to hold the parchment in place, optional

4. 4

   Step 4: Press the prepared dough evenly over the lined pan with your hands.

   Uses soft cookie-base dough

5. 5

   Step 5: Brush the 120 g apricot jam evenly over the dough. If it is too firm to spread, microwave the jam for 30 seconds to soften it first.

   Uses pressed cookie base · 120 grams apricot jam (Bonne Maman is my favorite!)

6. 6

   Step 6: In a large pot, gently melt together the separate 200 g topping butter, 75 ml chosen rum or water, 200 g brown sugar and 1 tsp topping vanilla until the sugar dissolves. Avoid boiling; remove from the heat if it starts to boil.

   Uses 200 grams butter · 75 ml rum OR water · 200 grams brown sugar · 1 teaspoon pure vanilla extract

7. 7

   Step 7: Stir the 400 g total ground nuts into the melted topping mixture with a spatula. For the author’s preferred mix, use 200 g hazelnuts and 100 g each peanuts and almonds.

   Uses dissolved butter-sugar topping mixture · 400 grams ground nuts

8. 8

   Step 8: Spread the prepared nut topping evenly over the jam-covered dough.

   Uses jam-covered cookie base · ground-nut topping

9. 9

   Step 9: Bake on the middle rack for 30–35 minutes, until the topping and edges are golden and caramelized.

   Bake Nussecken · 35 minUses assembled nut-bar slab

10. 10

    Step 10: Cool the baked slab in its pan until the pan can comfortably be handled. For cleaner cuts, chill in the refrigerator overnight, or allow at least 3 hours of total cooling before cutting; it must be firm enough to cut cleanly.

    Uses baked nut-bar slab

11. 11

    Step 11: Cut the cooled slab into 18 triangular nut bars.

    Uses cooled firm nut-bar slab

12. 12

    Step 12: Melt the 200 g chosen chocolate with the 30 ml neutral oil in a heatproof bowl over gently simmering water. Alternatively, microwave in a microwave-safe container in 30-second bursts, stirring between bursts until melted and smooth.

    Uses 200 grams dark chocolate (I used a 70% dark chocolate. Can also use milk chocolate or a darker chocolate.) · 30 milliliters flavor-neutral oil (I use avocado oil)

13. 13

    Step 13: Dip the corners of each nut triangle into the prepared chocolate glaze.

    Uses cut nut triangles · melted chocolate-oil glaze

14. 14

    Step 14: Let the chocolate coating set before serving. Refrigerate the dipped bars to speed up setting if desired.

    Uses chocolate-dipped nut triangles