Recipe: Go nuts for this chewy treat!

Looking for the perfect homemade treat for a picnic or hike? Try these Pecan, Almond and Cashew Bars by Mercy Fenton
Recipe: Go nuts for this chewy treat!
Pecan, Almond and Cashew Bars by Mercy Fenton.

These bars are tasty and easy to make, and full of nuts so they are satisfying. They would work great as a homemade treat, or for a picnic or hike. They are especially appealing for the kids if they make them themselves. This amount makes about nine portions in an 8in x 8 in tin. I prefer to make this small amount, as they are best eaten on the day they are made.

Pecan, Almond and Cashew Bars



135gr butter

45gr granulated sugar

1 large free-range egg

½ tsp vanilla essence

150g cream flour

¼ tsp baking powder

1/8 tsp sea salt


  • Pre-heat the oven to 170C.
  • Sift the flour, the baking powder and salt.
  • Beat the butter and sugar in the bowl of an electric mixer using a spade attachment — until light and creamy.
  • Add the egg and vanilla and then beat well.
  • Add the dry ingredients and mix until just combined.
  • Line the tin with a strip of parchment paper, allowing the ends to overhang slightly.
  • Press the dough evenly into the tin, pressing up the sides to create a pie like shape to hold the filling.
  • Bake for 12 to 15 minutes to set the crust — it doesn’t need to be golden.
  • Set aside to cool.



112g butter

80gr maple or golden syrup

150gr light brown sugar

15ml cream

185gr mixed toasted nuts (blanched almonds, cashew, pecan)


  • Toast each of the nuts on a separate tray as they may take different times each. Just bake to golden at. Allow to cool before roughly chopping.
  • Place the butter, syrup and sugar in a pot and cook over low heat to melt the butter.
  • Increase the temperature, then boil for three minutes, stirring if it’s catching on base of pot.
  • Next add the cream stir well until smooth again then add the nuts.
  • Pour into the piecrust.
  • Bake for 20 to 25 minutes to set the filling.
  • Once cooked and set, remove from the oven and allow to cool fully before cutting.

You can email Mercy Fenton at

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