Blazing Baklava Bars

Blazin’ Baklava Bars

The Bar Cookie with a BANG!

(published in Chile Pepper Magazine)

Yield: about 20 small bars * Zest Factor: Hot

For those of you with a sweet tooth who don’t know how to stop these bars may just be the trick.  The first bite is honey sweet and dense and then the arbol heat sticks around and curbs that appetite quick-but in a good way. Serve with warning.

Cookie base

1 (1 pound) package sugar cookie dough

1 tablespoon brown sugar

1 tablespoon crushed dried chile de arbols

1 tablespoon chile pepper oil

1 egg

1 teaspon marmelade

honey nut topping

1 cup honey

5 chile de arbol dried

½ cup chopped pistachios

½ cup chopped pecans

½ cup chopped almonds

1/3 cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

2 sheets filo dough, crushed


¼ cup (4 tablespoons) melted butter

2 tablespoons honey

1 teaspoon cayenne

2 teaspoons sugar

1 teaspoon marmelade


Preheat oven to 350 and grease a 9 by 13 inch casserole dish with butter.  In a large bowl mix cookie base ingredients with a beater until a soft batter forms.  Press batter into your greased casserole dish, even with a spatula and bake for 15 minutes then allow to cool for an additional 10 minutes.

Next, in a small sauce pan add your honey and arbol chiles and bring to a boil. Reduce to a simmer and cook for 4-5 minutes until honey liquefies. Remove from heat and discard chiles.

In a medium bowl mix nuts with brown sugar, cinnamon, and nutmeg.  Top nuts with infused honey and stir to combine.  Spread nut topping on top of sugar cookie base, spreading evenly, and top with crumbled filo. Bake for 20 minutes.  As bars are baking, mix your glaze ingredients in a small bowl. then remove bars from oven and coat with glaze. allow to cool till fully set (about 1 hour).


One thought on “Blazing Baklava Bars

  1. Pingback: Mulled Wine « Cooking with Aurora

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