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Florentine Cookie Bars

Celebrate the season with these rich, chewy holiday treats. Get the whole family involved in decorating them. - Carole Sepstead, Grafton, Wisconsin

96 ServingsPrep: 1 hour + chilling Bake: 20 min. + chilling

Ingredients

1 cup butter, softened
2/3 cup sugar
1 egg
3 cups all-purpose flour
FILLING:
2 cups sugar
1-1/4 cups heavy whipping cream
3/4 cup butter, cubed
2/3 cup honey
4 cups sliced almonds
1-1/2 cups red and/or green candied cherries
3/4 cup dried currants
GARNISH:
1-1/4 pounds white candy coating, coarsely chopped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg. Gradually add flour and mix well. Refrigerate for 30 minutes
or until easy to handle.
Roll dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake
at 375° for 7-9 minutes or until lightly browned.
Meanwhile, in a large heavy saucepan, combine the sugar, cream,
butter and honey. Cook, stirring occasionally, until a candy
thermometer reads 246° (firm-ball stage). Remove from the heat;

2 of 2

Florentine Cookie Bars (continued)

Directions (continued)

stir in the almonds, cherries and currants. Spread evenly into
crust.
Bake for 18-22 minutes or just until filling is set. Cool completely
on a wire rack. Refrigerate overnight.
Remove florentine from pan. With a sharp knife, trim edges of crust;
discard the trim. Cut lengthwise into six strips; cut each strip
into 16 triangles.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip
the short side of each triangle into candy coating; place on waxed
paper. Drizzle with additional candy coating. Let stand until set.
Cover and store in the refrigerator. Yield: 8 dozen.

Nutrition Facts: 1 piece equals 149 calories, 8 g fat (5 g saturated fat), 15 mg cholesterol, 28 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.