Caramel Nut Bars recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
The Chinese name for the recipe is given in pinyin as Hung T’ang Kao. The recipe was originally entitled Caramel Squares, though Caramel Nut Bars is a more descriptive title of what these delicious little bars are.
The measuring cup used is American, holding 236 ml of liquid. I’ve also converted the ingredients into metric measurements.
One of the best Chinese cookbooks for beginners, this book was so popular in the second half of the twentieth century that it was reprinted twenty times. The traybakes in the desserts section also include some which are American in origin, most likely favourites of the nuns before they left to work in China and Japan. The Western style desserts recipes were chosen as ones which go particularly well with Chinese food.