Swedish Nut Bars Recipe - Allrecipes.com
Swedish Nut Bars Recipe

Swedish Nut Bars

Recipe by  

"A very special cookie with only four ingredients."

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2007

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 mixed the yolk mixture in the mixer. I'd also recommend adding the almond extract to the yolks before the nuts go in, just easier to mix in. Be sure to serve with some whipped cream & save a few ground almonds to sprinkle on top!

 
Most Helpful Critical Review
May 27, 2008

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 only 1.5 cups of finely crushed PECANS and used VANILLA flavoring. The big difference came, I think, from the size pan used. I used a 9x13, which resulted in a thinner bar that required less time to bake (only 35-40 min). Mine didn't look anything like the picture, but it was okay. The topping was like of a lacy, crunchy texture, while the inside of the bar reminded me of pecan pie. I liked the fact that it wasn't overly sweet. Also, if you're counting Weight Watcher points, I figured out that if you cut the recipe into 12 servings, it's 5 points per serving. Again, it's an okay recipe, but it may be quite a while before I make it again.

 

12 Ratings

Aug 29, 2002

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

 
Jun 21, 2008

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 the cake, it gave it a lot of texture. I might add cinnamon or cloves next time. This is open to a lot of variation and add-ons.

 
May 05, 2007

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 brownie pan. If you like almond, you will love these!

 
Sep 13, 2008

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 extract. Also, I only needed to bake them for 45 minutes. The bars came out chewy and delicious. My only criticism is that despite the recipe only having 4 ingredients, it takes a long time to prepare and cook. I highly recommend this recipe for those who are trying or have to be gluten-free; it's well worth the effort.

 
Mar 17, 2008

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 felt like I was chewing on almonds when I ate it. I received several requests at work for the recipe, so I think it deserves three stars.

 
Jul 19, 2010

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.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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