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Decorated with roasted pecans, these golden Honey stick It is soft, slightly chewy, and incorporates the natural sweetness of honey.
I like chocolate, it’s no secret.
from Oatmeal Chocolate Bar arrive Avocado BrownieWhen I crave sweets, I usually reach out for chocolate.
On days when my intimate relationship with chocolate is on vacation (occasionally take a break and then let the love stay strong), there is a good chance that I will steal the second (or third) from the pan that was dangerously touched on the counter Honey stick.
With their sweet, floral dough, chewy appearance and slimy center, these honey cookie bars almost (almost) Let me forget my beloved chocolate.
Add bonus?
Made with white whole wheat flour and applesauce, they are a healthy(ish) dessert (like these Healthy Peanut Butter Oatmeal Cookies) I feel good eating.
In addition, they are completely bowl Easy to clean up (just like mine A bowl of brownie)!
5 star reviews
“Done today. It came out perfectly!”
— Tanya —
How to make a honey stick
These soft and chewy honey sticks are a healthy alternative to decadence Brownie bite Or rich chocolate blonde.
Sweetened with applesauce, honey and a little brown sugar, they are a simple dessert bar that will become a particularly popular among blonde lovers.
These ingredients
- HoneyThe key ingredients of these delightful chewy and sticky honey sticks sweeten them and give them such a delicate floral fragrance and aroma.
tip!
Clover honey is my favorite baked goods because it can add a wonderful honey flavor to recipes without overwhelming other ingredients. However, feel free to try other local unfiltered, unprocessed or wild flower varieties of honey.
- butter. Give these chewy honey sticks excellent butter flavor, moisture and softness. This is a must for a blonde!
- Applesauce. Believing that very moist and viscous honey will keep the blonde girl moist enough, applesauce replaces what should be butter in this healthy honey stick recipe (similar to this Applesauce Cake).
- flourThese honey cookie bars utilize one of my favorite hidden healthy baking techniques of all time, which is to use a 50/50 mixture of all-purpose whole wheat flour and white whole wheat flour to secretly add extra fiber and protein (such as these unbelievable Cinnamon Blonde).
- brown sugar. Light brown sugar gives extra sweetness and subtle molasses flavor.
- Egg. Softens and tenderizes biscuit sticks and gives them structure.
- vanilla. Balance and unify all tastes.
- walnut. Add a wonderful earthy nutty flavor to the chocolate bar, highlight the whole wheat flour, and perfectly match the sweetness of honey and brown sugar. (For heavy bar recipes on pecans, try these Pecan Pie Bar.)
direction
- Melt the butter, applesauce, and honey in a saucepan. Stir in the brown sugar, then transfer to a mixing bowl.
- Add eggs and vanilla extract and stir until smooth. Add white whole wheat flour, all-purpose flour and salt.
- Let the batter cool for 20 minutes, then add the chopped pecans.
- Transfer to a greased pan lined with parchment paper. Bake the honey stick at 350 degrees Fahrenheit for 24 to 28 minutes, until the edges are browned and the center is fixed. Cut into cubes after cooling. Please enjoy!
Storage tips
- Store. Honey sticks can be stored in an airtight container at room temperature for up to 3 days.
- freeze. Separately wrap the bar in a plastic bag and store it in the refrigerator for up to 3 months. Thaw in the refrigerator or on the counter overnight before serving for several hours.
- ReheatTo get a freshly baked taste, heat the remaining honey stick in the microwave for a few seconds until it becomes hot.
What to go with honey sticks
Frozen dessert
Banana ice cream
Frozen dessert
Oatmeal Milk Ice Cream
Frozen dessert
Avocado ice cream
Recommended tools for making this recipe
- Saucepan. My favorite everyday pan for making sweet and savory recipes.
- Mixing bowl. I like this nested set because there is a perfect size bowl for any task.
- 8×8 Baking pan. Very suitable for all tastes of chocolate bars, brownies, potato chips and pies.
My favorite baking pan
I like this 8×8 bakeware because its silicone coating does not contain typical chemicals. In addition, it is also easy to clean!
Chocolate, I’m sorry to say it, but there are others whose name is Honey Bar.
Frequently asked questions
Compared with ordinary whole wheat flour, white whole wheat flour has a milder taste, lighter color and texture, so it is usually more suitable for dessert baking. In other words, this recipe also goes well with ordinary wheat flour. The final blonde may be thicker, with a more pronounced nutty and wheat flavor, but it will actually be nice with honey.
I have only tested this recipe in an 8×8 pan, so this is just an experiment. The recipe should be good. Note that the sticks will be thinner and you may need to adjust the baking time slightly because they bake faster in a larger pan.
The main difference between the two is that raw honey comes directly from the hive and has not been processed or pasteurized. The pasteurization process can improve the appearance of honey, extend its shelf life, and kill bacteria that may be present in honey. However, this process also removes some natural antioxidants, vitamins and minerals from raw honey.
- 4 Spoon Unsalted butter
- 1/4 Cup Unsweetened applesauce
- 1/3 Cup Honey
- 3/4 Cup Packaged light brown sugar
- 1 Large egg Tap lightly, at room temperature
- 2 teaspoon Pure vanilla extract
- 3/4 Cup White whole wheat flour
- 1/2 Cup All-purpose flour
- 1 teaspoon Kosher salt
- 1/2 Cup Toasted chopped pecans
- Flaky Sea Salt For example, Maldon or fleur de sel, optional
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Place the grill in the center of the oven and preheat to 350 degrees. Grease an 8-inch square baking pan, then line with parchment paper, allowing the paper to hang over the edges on both sides. Coat the pan with grease and flour, then beat out the excess flour. Set aside.
-
Melt butter, applesauce and honey in a saucepan. Stir in the brown sugar, then transfer to a mixing bowl.
-
Add eggs and vanilla extract and stir until smooth.
-
Add white whole wheat flour, all-purpose flour and salt, and mix well. Let the batter cool for 20 minutes, then add the chopped pecans.
-
Transfer the batter to the prepared pan, smooth the top and spread the batter as evenly as possible. If necessary, lightly sprinkle with flaky salt.
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Bake the pecan blonde until the edges are browned and the center is set, 24 to 28 minutes. Place the pan on a metal rack to let it cool completely, then use the parchment paper to remove the blondie from the pan. Cut into cubes and serve.
- Store: Honey sticks can be stored in an airtight container at room temperature for up to 3 days.
- freeze: Wrap the chocolate bar separately in plastic wrap and store it in the refrigerator for up to 3 months. Thaw in the refrigerator or on the counter overnight before serving for several hours.
- Reheat: To get a freshly baked taste, heat the remaining honey stick in the microwave for a few seconds until it becomes hot.
Serve: 1(16 in total)Calories: 147Kcalcarbohydrate: twenty fourGprotein: 2Gfat: 5GSaturated fat: 2GPolyunsaturated fat: 1GMonounsaturated fat: 2GTrans fat: 1Gcholesterol: 18MilligramsPotassium: 49Milligramsfiber: 1Gsugar: 16GVitamin A: 105international unitVitamin C: 1Milligramscalcium: 18Milligramsiron: 1Milligrams
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