If you love the combination of sweet and salty, these salted honey bars belong on your baking list. They start with a buttery brown sugar shortbread crust and are topped with a rich, creamy honey filling made with brown butter, cane syrup and a touch of cornmeal. A generous sprinkle of flaky sea salt finishes each bar.
Brown butter is what really makes these honey bars special. It adds a warm, nutty flavor that balances the sweetness of the honey and gives the filling an almost caramel-like richness.
As the bars bake, the top becomes lightly crisp, while the center stays creamy and custardy.
These honey dessert bars are an excellent dessert when you're feeding a crowd because one large pan makes plenty of bars. I originally made them for a holiday gathering, and they disappeared quickly.
Table of contents
Why You'll Love These Salted Honey Bars
- Brown butter adds incredible flavor. Browning the butter gives it a toasted, nutty character.
- Sweet and salty. Honey and sugar are balanced by plenty of flaky sea salt.
- Creamy center. The honey filling has a rich, custardy texture.
- Buttery crust. The brown sugar shortbread-style crust provides a crisp, sturdy base.
- Makes a crowd-sized batch. The 12 × 17-inch pan produces about 24 bars.
- Great for holidays. They're particularly nice for Rosh Hashanah, holiday cookie trays and entertaining.
Why I Make These Honey Bars for Rosh Hashanah
Every year about this time I am on the search for recipes using honey and really any recipes for Rosh Hashanah.
It is traditional to eat apples and honey for the Jewish New Year as we pray for a sweet new year.
I love honey and always love the tradition of dipping apples into honey. If you have never tried this you should.
As a child, apples and honey were something we looked forward to every year. I even gave my kids apples and honey as a snack after school.
Apples and honey are a healthy snack they never turned down!
My honey cookies are also big hit this time of year, but this year I'm making these salted honey bars that truly serve a crowd.
A great hostess gift, is gifting a variety of honeys along with these sweet brown butter honey bars.
Ingredients for Salted Honey Bars
There aren't too many strange things going on in this honey bar recipe but here's a few things to know.
Honey bars begin with a brown sugar shortbread like crust and are made in a 12 x 17" pan. So be prepared for a lot of bars!
For the brown sugar crust:
A pound of butter is required for this delectable crust. No, that's not a typo! And more butter is needed for the filling.
Browning the butter is not required for the crust.
Brown sugar makes this crust taste so good. Use dark or light, but in my house I almost always use dark brown sugar because I love the caramel flavor.
For The Brown Butter Honey Filling
Brown Butter - Makes this recipe very unique. Brown butter adds so much flavor and nuttiness to the filling. Brown butter isn't hard to make either! You will find that every time you melt butter you begin to wonder if you should let it brown. It is amazing on steamed veggies and even fish!
Cornmeal - Cornmeal adds a bit of texture and a slightly sweet taste.
Eggs - The eggs make the filling more of a custard though this is a solid filling that is still somewhat soft.
Apple cider vinegar - Vinegar helps thicken a heavy cream mixture, adds flavor and helps balance the cream. Lemon juice works also.
Honey - Though the filling is made with a cup of honey it also requires cane syrup. Use your favorite honey. OR assemble a variety of honeys and taste them. You really can tell the difference between the varieties! (This is a fun idea for the new year!)
For The Salted Topping:
Flaky sea salt isn't just decoration. It helps balance the sweetness.
Maldon salt flakes - I use Maldon salt as a finishing salt. It is a flaky salt that is crunchy and clean tasting. Plus, I think it looks pretty!
What is cane syrup?
Cane syrup is made from sugar cane juice and has a deeper, more complex flavor than ordinary cane syrup.
Steen's and Lyle's are both common brands. Lyle's Golden Syrup is one option that's relatively easy to find.
Where I live it is hard to find cane syrup, so corn syrup is often recommended as an alternative.
Can I Substitute Corn Syrup?
Yes. Corn syrup can work if cane syrup isn't available, although the flavor won't be quite the same.
How to Make Salted Honey Bars
- Make the brown sugar crust.
- Chill and blind-bake the crust.
- Brown the butter. Unless you don't feel like browning the butter. It really is optional but brown butter adds flavor and if you are going to the trouble to make this delicious bar cookie than just brown the butter. OK?
- Make the honey filling by blending the ingredients to make a custard. Pour into the baked crust and salivate for about an hour. No mixer required. But you should have a good whisk!
- Fill and bake.
- Remove from oven. Sprinkle with salt. Let cool at least 15 minutes.
How To Brown Butter For Honey Bars
In a light colored large skillet or saucepan melt the butter over medium-high heat, stirring with a heatproof spatula. (Using a light colored pan makes it easier to see the milk solids changing color.)
Watch the butter carefully because once it starts to turn golden it can easily reach the burning stage. The difference between beautifully browned butter and burnt butter can happen quickly. Stir up the brown bits so they don't burn.
The butter will begin to foam up. Continue cooking over medium heat until the butter turns golden. Butter will sputter but as soon as it smells nutty and irresistable and becomes quiet, remove from heat.
Scrape the butter and the brown bits into a large heatproof bowl. Let cool about 15 minutes.
What does the brown butter honey filling taste like?
Think creamy dreamy. Buttery + honeyed. Rich and addicting. Yeah, I know I wish they were my boyfriend!
Tips For Making the Best Salted Honey Bars
Don't skip chilling the crust. It helps the crust hold its shape while baking.
Watch the brown butter carefully. It can go from golden to burnt quickly.
Let the brown butter cool before adding the eggs. You don't want hot butter scrambling the eggs.
Don't overbake the filling. The center should still have a slight wobble when the bars come out of the oven.
Cool completely before slicing. The filling needs time to set. Cutting the bars too soon can result in a soft or messy center.
Don't skip the flaky salt. It is what makes the sweet/salty balance work.
FAQ's
Salted honey bars are a dessert made with a buttery crust and a rich honey-based filling that's finished with flaky sea salt. These bars also include brown butter, which gives the filling a warm, nutty flavor.
They're rich, buttery, sweet and slightly salty, with a creamy honey filling and a crisp, buttery crust. Brown butter adds a toasted, nutty flavor.
Technically, no. But I strongly recommend it. Brown butter gives these honey bars a deeper, nuttier flavor that makes them much more interesting than using melted butter alone.
Use a honey with a flavor you enjoy. Clover, wildflower or local honey all work well. A strongly flavored honey will give the finished bars a more pronounced honey flavor.
Yes. Corn syrup can be used if cane syrup isn't available, although cane syrup or golden syrup provides more flavor.
The bars may need additional baking time, or they may simply need more time to cool. The filling should still have a slight wobble when it comes out of the oven, but it should become firm enough to cut after cooling completely.
They can be stored at room temperature for up to three days in a cool, dry environment. Because humidity and temperature vary, refrigerate them if your kitchen is warm or humid.
Yes. Freeze the cooled bars in an airtight container, separating layers with parchment paper. Thaw before serving.
Yes. These are particularly good make-ahead dessert bars because they need several hours to cool and set before slicing.
How To Serve
Personally I love salted honey bars with a big glass of milk. However now that I think about it, ice coffee would be awesome!
They are great on a holiday cookie tray as part of a dessert buffet for Rosh Hashanah or other holidays. And don't forget these as a sweet hostess gift.
What else is there to know?
If you love honey and salty sweet confections, you will love these honey squares.
I love crust and this crust makes me want these all on its own.
This recipe is adapted from Cheryl Day's Treasury of Southern Baking, one of my favorite Southern baking books.
What more can I say? Give this honey bar recipe a try and let me know your thoughts!
And for more honey recipes just keep reading!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Salted Honey Bars
- Prep Time: 25 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 Bars 1x
- Category: Cookies/Bars
Description
These salted honey bars have a buttery brown sugar crust and a creamy honey filling made with brown butter and cane syrup. A sprinkle of flaky sea salt balances the sweetness and gives these rich dessert bars their irresistible sweet-and-salty flavor.
Ingredients
Brown Sugar Crust
4 ½ c unbleached all purpose flour
¾ c packed brown sugar
¾ t fine sea salt
1 lb unsalted butter, melted and slightly cooled
Honey Bar Filling
2 sticks unsalted butter, cut into cubes to help melt better
1 c sugar
⅔ c honey
¼ c cornmeal
2 t fine salt
6 large egg plus 2 large egg yolks beaten
1 c cane syrup
1 c heavy cream
1 T vanilla extract
4 t apple cider vinegar
Topping
2 t flaky sea salt, such as Maldon for sprinkling or to taste
Instructions
Place rack in the middle of the oven and preheat to 350. Lightly butter the bottom and sides of a 12 x 17" rimmed baking sheet and line with parchment leaving an overhang on two opposite sides of the pan.
In a large bowl use your hands or a fork to combine the flour, brown sugar and salt. Slowly drizzzle in the melted butter and stir with a fork until it looks moist and crumbly. Using your hands or fork, press the dough evenly over the bottom and up the sides on the baking sheet. Refrigerate for 15 minutes to set the crust.
Line the crust with parchment and fill with dried beans, rice or pie weights.. Bake for 12-15 minutes or until crust is set and lightly browned. Remove parchment and weights and set the crust on a wire rack to cool completely before filling.
Filling:
In a large skillet or saucepan melt the butter over medium-high heat, stirring with a heatproof spatula. Stir up the brown bits so they don't burn. The butter will begin to foam up. Continue cooking over medium heat until the butter turns golden. Butter will sputter but as soon as it smells nutty and irresistable and becomes quiet, remove from heat.
Scrape it and the brown bits into a large heatproof bowl. Let cool about 15 minutes.
Whisk the sugar, honey, cornmeal and sea salt into the browned butter. Add the beaten eggs and yolks, slowly whisking until everything is fully combined. Whisk in the cane syrup, cream, vanilla and vinegar, in that order until smooth.
Pour the filling into the baked crust. Bake for 40-45 minutes until the edges of the filling have puffed up and the center only wobbles slightly if jiggled.
Remove from oven and sprinkle with the flaky sea salt. Let cool on a wire rack for at least 3 hours before cutting into bars.
Store at room temperature for up to 3 days or longer.
Notes
Thank you Cheryl Day: Treasury of Southern Baking
Recipes Using Honey
Honey Glazed Chicken with Lemon and Olives
Whiskey Honey Cake (Zoe's Favorite!)
Halvah Baked Apples with Honey
Lori Datena says
I think the butter amount listed for the crust is wrong (maybe should be 1/2 as much)
Abbe says
Hi Lori. That amount of butter is correct. This makes a 17" long sheet pan and shortbread requires a lot of butter. Hope this helps!
Shannon says
Hello. Cannot wait to try this, as we have bees and I love new ideas for honey. I may have a silly question, but your directions call for a baking sheet, and to me, a baking sheet is what one would bake cookies on, metal, with a very short rim around it. What does baking sheet mean to you? What I am picturing wouldn’t work for something like this.
Abbe says
Hi Shannon. I used a half sheet pan. When I bake cookies the pans I use don't have a rim. Hope this helps!They are good!
Kdog says
Hey! Do you think I could substitute heavy cream for whole
Milk?
Abbe says
I think you meant milk for heavy cream since the recipe already specifies heavy cream. A better substitute would be half and half or use 3/4 milk with an additional 1/4 c melted butter as milk has a lot less fat than heavy cream. If you want to try just milk, give it a go, but it may be a bit too watery. Let me know what works!
Missy says
These look incredible!! Can they be made ahead and frozen? If so, any specific advice? Thank you!
Abbe says
Freeze and enjoy. Thaw overnight in fridge and then eat some more!
2pots2cook says
Ingredients promise this bars to become another keeper! Thanks Abbe! 🙂