Almonds coated in soft caramel atop a buttery shortbread crust – Caramel Almond Shortbread Bars are an absolutely delightful treat!
Happy Monday, ya’ll! Today is the first ‘working’ day of January and there are those of us struggling to get back to work. It’s been a whirlwind couple of weeks around these parts. With family and friends coming and going, so.much.food to eat and fantastic new games to games to play, we’ve enjoyed every minute. Taking a blogging break was refreshing, but that means I’m not coming to you live today with some fresh faced, low cal recipe for the month of January. I’m posting one of my favorite Christmas treats about a month late, but it needs to be done. File this one away for your Valentines ♥
I love this recipe for so many reasons…caramel, almonds and shortbread to start. But seriously, it’s made in a rimmed baking sheet which means you have more than enough to share. Yes, you need a $5 candy thermometer, but that’s not a huge investment. It’s a fairly simple recipe that takes a little time, but you’ll be rewarded with an insanely delicious treat.
Wondering what to expect from C&C in 2015? Our favorite eats and treats as always, with a hefty dose of hospitality thrown in…because what good are all the delicious recipes if you’re unsure how to host people in your home to share them with? Happy New Year to you!!
Join us!
Bloglovin’ | Facebook | Twitter | Instagram | Pinterest | Google+
- 1¼ cups UNSALTED BUTTER, softened (that’s 2½ sticks)
- ¾ cup SUGAR
- 1 EGG
- 1 teaspoon VANILLA
- 3⅔ cups FLOUR
- 2 cups BUTTER (that’s 4 sticks)
- 2 cups LIGHT BROWN SUGAR
- 1 cup HONEY
- ½ cup HEAVY CREAM
- 5 cups SLIVERED OR SLICED ALMONDS
- Line a large baking sheet (mine was 12×17) with parchment paper. Set aside.
- Cream together butter and sugar. Add egg and vanilla, mix well. Add flour, mix until incorporated.
- Press dough onto prepared pan. Refrigerate for 1 hour.
- Using a fork, prick the dough and bake 10-12 minutes.
- Put butter, honey, sugar and cream into a saucepan and bring to a boil. Using a candy thermometer, cook until 240°. Remove from the heat and add nuts.
- Pour onto the pre-baked crust. Bake at 350° for about 40 minutes until the filling bubbles evenly.
- Cool and cut into triangles, drizzle with or dip corner in melted chocolate (white or milk), if desired.
- To store: place in an air-tight container between layers of waxed paper, leave at room temperature.
Recipe Source: my friend, Heather F. {originally posted in 2010}
Oh, these look so good! Love the caramel almond layer!
Jessica @ A Kitchen Addiction recently posted..Slow Cooker Barbecue Chicken Bacon Dip
Becca, I am so glad you still shared these! I had a recipe I needed to share for NYE, but it didn’t get up in time, but I still shared it a couple of days later, no biggie! It will be useful for next year!
Beth recently posted..Peanut Butter Stuffed Chocolate Footballs