Caramel Almond Shortbread Bars
 
 
Ingredients
Shortbread Layer:
  • 1¼ cups UNSALTED BUTTER, softened (that’s 2½ sticks)
  • ¾ cup SUGAR
  • 1 EGG
  • 1 teaspoon VANILLA
  • 3⅔ cups FLOUR
Caramel Almond Layer:
  • 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
Instructions
Make the crust:
  1. Line a large baking sheet (mine was 12×17) with parchment paper. Set aside.
  2. Cream together butter and sugar. Add egg and vanilla, mix well. Add flour, mix until incorporated.
  3. Press dough onto prepared pan. Refrigerate for 1 hour.
  4. Using a fork, prick the dough and bake 10-12 minutes.
Make the filling:
  1. 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.
  2. Pour onto the pre-baked crust. Bake at 350° for about 40 minutes until the filling bubbles evenly.
  3. Cool and cut into triangles, drizzle with or dip corner in melted chocolate (white or milk), if desired.
  4. 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.net/2015/01/caramel-almond-shortbread-bars/