Caramel Almond Shortbread Bars
- 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 by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/01/caramel-almond-shortbread-bars/
3.2.2925