By Kevin Williams
This actually is one of my favorite all-time Amish recipes. The recipe is for homemade honey bars. It's a nice, soft, sweet bar with a glaze thinly spread on top. The glaze's main ingredient is mayonnaise. Mayonnaise on a brownie might sound horrible, but it works. The glaze is a sweet complement to a sweet bar.
I've made this several times and if I weren't stopping at an Amish bakery later today to stock up on some sweets, I'd probably be making these again soon!:)
Give these a try, you'll love them!
Oh, and the walnuts...you CAN leave them out...I almost always do, although I will say that in this particular recipe they work pretty well. You get a nice chewy "nutty honey" texture if you add the nuts. Totally your call!
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoon ground cinnamon
- 1 large egg, lightly beaten
- ¾ cup vegetable oil
- ¼ cup honey
- 1 cup walnuts, chopped
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 2 tablespoons mayonnaise
- Preheat the oven to 350°F.
- In a large bowl, stir the sugar, flour, baking soda, and cinnamon until evenly mixed.
- Then add in the egg, vegetable oil, honey, and nuts.
- Stir until the mixture is smooth.
- Spoon into an ungreased jelly-roll pan or 9 by 13-inch pan.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- To make the glaze: In a small bowl, stir together the powdered sugar, vanilla, water, and mayonnaise until smooth and creamy.
- Spread onto the honey bars while they are still warm.
- Store the bars in a sealed container or cake safe.
- These will stay fresh for 3 to 4 days.
Marilyn L. Birkett
If I don't have walnuts, would it be okay to add sweetened flaked coconut instead of the nuts? Just wondering...as I made the recipe today and I do not have any more walnuts! These are delicious ( so moist and chewy). I love the sweet powdered sugar glaze on top. I will make them over and over again. The recipe calls for ingredients that I have on hand. Thank you for sharing the recipe!