Inexpensive Holiday Baking Bit O Honey Bars

These are good. The kind of good you find when something is quick, inexpensive and has simple ingredients. With the added bonus of using one saucepan to mix the whole recipe in, your kitchen will be largely undisturbed! You'll want to curl up on the couch with a plateful of these, a book and a cup of hot tea. Or if you are like me, you'll be eating them from a paper towel in front of the TV while watching 30 Rock. I sometimes feel like Liz Lemon's long lost (blonde) fraternal twin. Off point, I know. But still, I love that show!

I first got the idea when I was experimenting with a basic brown sugar bar recipe. I was at my mother's house when she first tasted them. She looked at me with one eye closed and said "...tastes kinda like Bit-O-Honey candy". That's all she had to say. I tinkered around with a few ingredients and came up with something pretty close flavor-wise.

I always wanted to enjoy Bit-O-Honey candy and still keep my dental work in tact. Now I can and so can you!

Bit O'Honey Bars
Yields 12 servings

¼ cup butter or margarine
1 cup packed light brown sugar
1 egg well beaten
3 Tbsp. honey
¾ cup all-purpose flour
1 tsp. baking powder
½ tsp. vanilla extract
⅓ cup blanched almonds, chopped

Preheat oven to 350 degrees. Grease an 8x8 pan with shortening or spray with cooking oil. Melt margarine in a small sauce pan and remove from heat. Add the brown sugar and honey to the saucepan and stir until combined. Stir in egg and mix well. Combine flour and baking powder, then stir into the brown sugar mixture. Add vanilla and fold in almonds. Pour batter into the prepared pan and bake for 30 minutes. Let cool completely before cutting.

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  1. These were a big hit at my organization's picnic. Thank you for the recipe!!

    Aunt Pammy

  2. Hi Pammy! I'm just so tickled that you tried these out and they went over so well. I made them again last week and they don't last long with Mark in the house!

  3. Hi, these look like just the thing to get me out of my baking slump.. do you know how long they'll keep, and how to store them?

  4. questions still stands, but as I am gleefully polishing off the leftovers from my testbatch yesterday, I just have to say: these things are goo-oo-ood! thanks so much for the recipe : )

  5. Hi marte!

    Thanks for your question!
    They'll keep for about a week, maybe longer if stored in an airtight container. By day 6 or 7 they start losing moisture and get a little hard. I'd say no longer than 7 days.

    I'm so glad you like them! They are easy peasy. I love them.

  6. Unfortunately, I did not have the same success the others have had. Mine turned out incredibly hard and crisp. I didn't follow the recipe to the T, however, and I'm posting this as a lesson to others. Here's what I did wrong:

    First, I did not have a 9x9 pan, so I used a 9x13. Then, I used a nonstick pan, so I probably shouldn't have baked it at such a high temperature.

    Other than that, the ingredients were measured exact and prepared as instructed. So, for future bakers, mind your pan. :)

  7. I can not wait to try these, I could not be more excited!!!!!

  8. Can these be doubled successfully? They sound delicious! Thanks.

  9. have made these twice, first time with honey, second time with sorghum, liked both!


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