If you’re keeping track, you would know that we have already shared 12 different Christmas treats with you. To revisit them, you can click the icon located on the right sidebar.
So, you would think that we’re finished with the sweet stuff…as if!
It’s December, Christmas is THIS SATURDAY.
And I can’t resist sharing one more of my new favorite treats with you. Please don’t not try it because it’s loaded with butter. It’s December, Christmas is THIS SATURDAY! And this recipe makes a huge batch, definitely enough to share.
You can hit the treadmill next week.
I was introduced to these last December after having a baby, some families from our church blessed us by bringing dinner by for several nights in a row. Our dear friends, Aaron and Heather, brought by meatloaf, corn, rolls, freshly roasted coffee beans (that he roasted himself) and these delicious little bars.
And I mean delicious in a BIG way! I actually haven’t really stopped thinking about them since last December…that’s how much I enjoyed them. I asked Heather for the recipe intending to include it in our 12 Days of Christmas Treats, but I never got around to making them for that. So last Thursday, I was in treat making mode and made two of my absolute favorite new treats, these Mt. Bachelor bars and homemade peppermint patties. The latter is also to die for…more on that another day.
Heather said Aaron’s mom, who gave her this recipe, calls these Mt. Bachelor’s, which happens to be a place in Oregon where they are from. So instead of changing their name to wildly-delicious-nutty-caramel-shortbread-bars, I decided to stick with Mt. Bachelor Bars.
Plan ahead, these do require some refrigeration before you bake the crust.
Mt. Bachelor Bars
1 1/4 cups UNSALTED BUTTER, softened (that’s 2 1/2 sticks)
3/4 cup SUGAR
1 teaspoon VANILLA
3 2/3 cups FLOUR
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.
Caramel Nut Layer:
2 cups BUTTER (that’s 4 sticks)
2 cups LIGHT BROWN SUGAR
1 cup HONEY
1/2 cup HEAVY CREAM
5 cups SLIVERED ALMONDS OR CHOPPED PECANS
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, dip corner in chocolate (white or milk).
To store: place in an air-tight container between layers of waxed paper, leave at room temperature.
Recipe Source: My friend, Heather F.
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