Chocolate Drizzled Nut Squares Cookie Bars
Ingredients
Crust:
- 1/2 cup sugar
- 1/2 cup + 6 tablespoons butter (equals 1¾ sticks)
- 1 egg
- 3 cups whole wheat pastry flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Filling:
- 1 ¼ cups butter
- 1 ¼ cups packed brown sugar
- 1/2 cup honey
- 1/2 cup maple syrup
- 3 ½ cups whole or lightly broken nuts any combination- I used mixed nuts and walnuts
- 1/4 cup whipping cream
- 1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted nuts)
- 1/2 teaspoon vanilla
- 1/2 cup semisweet or dark chocolate chips for drizzle
Instructions
Make Crust:
- Preheat oven to 350 degrees. Grease the bottom of an 11x17-inch baking pan AND line with parchment paper (trust me, it will make your life easier to do both) leaving a 1-inch overhang on two ends to make it easier to remove the bars.
- In the bowl of a mixer, cream sugar and butter until light; add egg and beat well.
- Add flour, salt and baking powder and mix until the dough comes together. Pat evenly into the prepared pan, building up the edges some.
- Bake for 18-20 minutes until the crust just begins to brown. Remove to a wire rack to cool.
- Reduce the oven to 300 degrees. Place a baking pan larger than prepared pan on the bottom rack of the oven to catch any drips that may occur.
Make Filling:
- Combine the butter, brown sugar, honey, and maple syrup in a large saucepan. Bring to a boil over medium-high heat and boil for exactly 2-1/2 minutes, stirring constantly.
- Remove from heat and stir in cream, vanilla, salt, and nuts. Pour onto cooled crust and spread evenly.
- Place in oven on a rack over the larger pan and bake for 30-35 minutes, or until the filling is bubbling in the center. Cool on a wire rack 8 hours or overnight.
- Remove from pan using the parchment overhang onto a large cutting board. Cut into squares and move them slightly apart.
- Melt the chocolate chips in a cup (or baggie) in the microwave for a few seconds and then drizzle over the squares using a spoon or by cutting a tiny bit off the corner of the baggie and squeezing the chocolate out.
- Let harden before storing in an airtight container.
Notes
Nutrition
Other sweet treats you may like:
Decadent Quadruple Chocolate Brownies
Espresso Walnut Shortbread Cookies with Dark Chocolate Filling
Chocolate Chip, Nut & Seed Oatmeal Cookies (gluten free)
Note: this recipe for chocolate drizzled nut squares was originally published in 2011 and has been updated with new formatting, updated images and printable recipe. Enjoy!
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Riza says
May 11 at 9:31 amI made these last night and I have to say that it is one of the best desserts I’ve ever made! And I haven’t even drizzled the chocolate on yet! I feel like this dessert can be turned into pecan butter tarts, with the flaky buttery crust and delicious filling! Thank you Jami for posting your amazing recipes with the world
Jami says
May 14 at 12:58 pmOh, I’m so happy you like these Riza! Yes I agree the flavor would change depending on the nuts you used.
Kim says
December 1 at 5:34 amJami, your recipes are killing me! Everything looks so good I just want to get in the kitchen and try them all! I hope you have a wonderful Holiday season.
Jami says
December 5 at 5:02 pmThank you, Kim! I hope you do get to try at least some during the season. 🙂
Trina D. says
December 15 at 4:03 pmDoes this recipe (Nut squares) need to be made with genuine maple syrup, or can it be the imitation? What do you use? Thanks!
Jami says
December 15 at 4:22 pmI always use real maple syrup, Trina! The imitation is just corn syrup with flavoring and I like to keep it as real as I can around here. 🙂
Honey @ Sunflower Schoolhouse says
December 2 at 10:52 pmOh my goodness that looks yummy. I wish we could eat nuts.
Sherri B. says
December 1 at 3:15 pmThis looks like a keeper…off to print it out! Thanks!