Honey Bars

Having made these bars several times over the past few months, I can vouch for their popularity, and delicious combination of flavors.  They have become my go-to recipe for when I or my husband need to contribute something to a pot-luck event.  We always get asked for the recipe.  Try them—and they just might become your new favorite bar cookie, too.


  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 1/4 cup honey   (hint:  measure the oil in a 1 cup measure, add the honey, then pour both out together, and the honey will slide right out.)
  • 1 cup sugar
  • 1 egg


  • 1 cup confectioners’ sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees and lightly grease a 10” x 15” jelly roll pan.

  1. Whisk the flour, baking soda, salt, and cinnamon together in a bowl and set aside.
  2. With an electric mixer, combine the oil, honey, sugar, and egg until well blended.
  3. Add the dry ingredients and mix until they’re incorporated.
  4. Press the dough evenly into the prepared pan (grease your hand first, then pat the dough into place).

      5.  Bake for 16-18 minutes, until the top of the center looks dry.  The bars will puff up, then fall a bit when they come out of the oven; this is how they should be.

      6.  While the bars are baking, make the glaze.  Mix all the glaze ingredients together.  When the bars come out of the oven pour the glaze over the top and spread evenly.   An off-set spatula or pastry brush will help with this.

      A note here:  Yes, the glaze really does contain mayonnaise, and nothing else will do to get that unique flavor.  If you must use a vegan version, canola, soyannaise, or Miracle Whip will do, but do not leave it out, and substitute something else.

Cool for 15-20 minutes before cutting into squares. ( 6 rows down by 9 rows across).  You can trim the outer 1/2” all the way around the pan to get a more uniform result.  Yield;  54 squares plus trimmings.

Source:  The Baking Sheet from King Arthur


Salted Butterscotch Blondies

I’m not much on Blondies.  Chocolate is always my first choice in desserts of any kind.  However I came across this recipe a short time ago, and just had to try it, mainly because of the addition of salt on top.  Salt and caramel, salt and butterscotch;  this combination a getting a lot of attention lately.  After making these squares, I can definitely see why.  To sum it up in one word:  HEAVENLY!

OK people,  I’ll try to be more specific.  They are chewy, buttery, melt in your mouth, and can’t-wait-for-another-one-good.  The addition of that little bit of salt on top is a suprise, yet seems so right paired with the sweetness of the butterscotch.  If, for dietary reasons you need to leave off the salt,  these squares will still be wonderful, so don’t let that stop you from making them.  Without further ado, here is the recipe.

Salted Butterscotch Blondies

  • 1/2 cup (1 stick) butter
  • 2 cups dark brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon Vanilla flavoring
  • 1 teaspoon Butter flavoring
  • 1 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 12 oz. bag butterscotch chips
  • 1/4 teaspoon sea salt

Preheat oven to 350 degrees.   Grease well a 9 x 13 inch baking pan.

Melt butter and pour into a large mixing bowl.  Stir in brown sugar, Kosher salt, baking powder vanilla and butter flavorings.  Mix until well combined.

Stir in flour and mix well, then the lightly beaten eggs.  Stir until thoroughly combined.  Lastly stir in the butterscotch chips.

Pour batter into prepared pan, spreading evenly.  Sprinkle sea salt on top.  Bake for 30-35 minutes until golden and edges are a little brown.  Do not overbake!  Cool completely before cutting into squares. 

Yield:  24 squares


Source:  Bake at 350, and King Arthur’s Baking Companion