Cinnamon Nut Bars (Chewy Walnut Bliss)
Soft, cinnamon‑kissed snack bars studded with toasty walnuts and finished with a glossy honey‑vanilla icing. Simple pantry ingredients, one bowl per step, and a quick bake in a 13×9 pan make these a weeknight‑friendly treat.
Equipment
- 13×9-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
Bars
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon freshly opened for peak aroma
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 large egg room temperature, beaten
- 1/3 cup canola oil
- 1/4 cup unsweetened applesauce
- 1/4 cup honey flowable, mild
- 1 cup walnuts, chopped toasted if desired
Honey‑Vanilla Icing
- 1 cup confectioners’ sugar (icing)
- 2 tbsp butter, melted (icing)
- 1 tsp vanilla extract (icing)
- 1 tbsp water (icing)
- 2 tbsp honey (icing)
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Lightly coat a 13×9‑inch baking pan with cooking spray (or line with parchment with overhang for easy lifting). Tip: A light spray on the parchment helps the bars release cleanly.
- Whisk the dry ingredients: In a large bowl, whisk the whole wheat flour, all‑purpose flour, sugar, cinnamon, baking powder, and baking soda until evenly combined. Tip: Whisking aerates and disperses leavening so you get an even rise and tender crumb.
- Mix the wet ingredients: In a separate bowl, whisk the egg, canola oil, applesauce, and honey until smooth and glossy. Tip: Room‑temperature egg mixes more evenly and helps the batter emulsify.
- Bring the batter together: Pour the wet mixture into the dry. Stir with a spatula just until moistened—no dry pockets, but a slightly lumpy batter is fine. Overmixing develops gluten and can toughen bars. Tip: Use gentle folding strokes to preserve tenderness.
- Fold in the walnuts: Add the chopped walnuts and fold until evenly distributed. For deeper flavor, toast walnuts 6–8 minutes at 350°F (175°C) beforehand and cool; this amplifies nutty aromas without extra ingredients.
- Pan and bake: Spread the batter into the prepared 13×9‑inch pan in an even layer. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Tip: Rotate the pan at the 12‑minute mark for even baking.
- Make the honey‑vanilla icing: While the bars bake (or as soon as they come out), whisk confectioners’ sugar, melted butter, vanilla, water, and honey until smooth and pourable. Adjust with a teaspoon of water or sugar to reach a thick‑drizzle consistency.
- Ice while warm and cool to set: Spread the icing over the warm bars so it melts slightly and sets with a glossy finish. Cool completely in the pan for clean slices, then cut into bars. Tip: For ultra‑neat edges, chill 20 minutes before slicing with a sharp chef’s knife.
Notes
For best texture, avoid overmixing after adding the wet ingredients. Toasting the walnuts briefly deepens flavor. Store bars airtight at room temperature for up to 3 days or refrigerate for 5 days; glaze will firm as it sets.