Honey-Chocolate Bars

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon cardamom seeds, crushed in a mortar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • cups sugar
  • ¾ cup honey
  • 2 tablespoons water
  • 2 ounces semisweet chocolate bits
  • 1 cup chopped walnuts
  • ½ cup chopped mixed candied fruits
  • 2 eggs, beaten
  • ¼ cup orange juice
  • Confectioners’ sugar


    1. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder. Set aside.

    2. Bring the sugar, honey and water to a boil. Cool. Stir in the chocolate bits, walnuts, candied fruit, eggs and orange juice.

    3. Blend in the flour mixture. Place dough in a lightly covered dish and store at room temperature for two or three days to ripen.

    4. Preheat oven to moderate (325°F.).

    5. Spread the dough in a greased pan (1 × 10 × 15 inches). Bake for thirty-five to forty minutes. Cool. Wrap in aluminum foil and store, for up to three weeks, at room temperature until needed. The flavor improves on storing.

    6. When ready to use, dust with confectioners’ sugar and cut into bars (1 × 3 inches).