Swedish Nut Bars

Swedish Nut Bars

11

"A very special cookie with only four ingredients."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 375 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
  2. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
  3. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

it turned out very well, but I'd say is more like a cake than "bars". I'd recommend using your stand mixer if you have one! I did the egg whites 1st, then put them in a separate bowl while I m...

Most helpful critical review

I love recipes that don't require a lot of ingredients, so this one caught me eye. It's not a recipe that would be high on my list, but that might be because of some changes I made. I used onl...

it turned out very well, but I'd say is more like a cake than "bars". I'd recommend using your stand mixer if you have one! I did the egg whites 1st, then put them in a separate bowl while I m...

Not that easy, but worth the trouble. The bars are almost cake-like. Dense, moist and chewy. My family loves this at Passover.

Super easy and yummy! I agree that it is more of a cake-like consistency, though. It is great to find a gluten-free dessert that was originally that way. I loved having the almonds throughout th...

I love recipes that don't require a lot of ingredients, so this one caught me eye. It's not a recipe that would be high on my list, but that might be because of some changes I made. I used onl...

Delicious! I made the mistake of putting the batter into an 8" X 8" pan (didn't have 9" X 9"), so it sort of flowed over, but they are still yummy. I will make these again but probably use a b...

I just made this recipe for a friend who has just gone gluten-free and we LOVED it. I followed all of the cooking instructions as they are written except I used vanilla extract instead of almond...

It wasn't bad, but it was alot chewier than I expected it to be. I ground the almonds in a food processor until they were like the consistency of flour, but when the finished product came out I...

I agree with other reviewers, pretty tasty and yummy. Used a 13 x 9 pan, and that was just the right height in my opinion. I bet they will be even better tomorrow.

I thought these were just so-so. I brought them to an international pot luck and they didn't really go very well. Granted, there were tons of desserts there to choose from... One person did comp...