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Snack recipe · from the recipe book

Toasted Pecan Cinnamon Crunch Bars

Crisp, buttery toasted pecans and roasted peanuts bound with peanut butter and honey, warmed with cinnamon and a pinch of salt, baked until golden and chewy-crisp.

Toasted Pecan Cinnamon Crunch Bars

Ingredients

  • ½ cup chopped60 gPecansroughly chopped
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 1½ tbsp15 gSesame seeds
  • 3 tbsp48 gPeanut butter, no salt added
  • 2 tbsp42 gHoney
  • 1 large33 gEgg whites
  • 1½ tsp4 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (163°C) and line a small loaf pan (about 8 by 4 inches) with parchment, leaving overhang on the sides.
  2. In a large bowl, toss the chopped pecans, the chopped dry-roasted peanuts and the sesame seeds with the cinnamon and salt.
  3. In a small bowl, whisk the peanut butter, honey, vanilla and egg white until smooth to make the binder.
  4. Pour the binder over the nut mixture and stir until every piece is coated.
  5. Scrape into the pan and press down firmly with a spatula or the bottom of a glass into an even, compact layer.
  6. Bake 25 to 28 minutes, until the top is deep golden and the edges are browned and set.
  7. Cool in the pan on a rack for 15 minutes, lift out by the parchment and cool fully, then cut into 4 bars with a sharp knife.

Contains: Egg, Tree nuts, Peanuts, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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