Florentine Cookie Bars Recipe
Florentine Cookie Bars Recipe photo by Taste of Home
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Florentine Cookie Bars Recipe

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Celebrate the season with these rich, chewy holiday treats. Get the whole family involved in decorating them. - Carole Sepstead, Grafton, Wisconsin
TOTAL TIME: Prep: 1 hour + chilling Bake: 20 min. + chilling
MAKES:96 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 20 min. + chilling
MAKES: 96 servings


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 3 cups all-purpose flour
  • 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
  • 1-1/4 pounds white candy coating, coarsely chopped

Nutritional Facts

1 piece: 149 calories, 8g fat (5g saturated fat), 15mg cholesterol, 28mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


  1. 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.
  2. 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.
  3. 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; stir in the almonds, cherries and currants. Spread evenly into crust.
  4. Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
  5. 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.
  6. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Florentine Cookie Bars in Taste of Home December/January 2009, p55

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cakeladyalicia User ID: 5207925 176814
Reviewed Dec. 8, 2011

"I used to cater parties for US Army Generals...I made these every Christmas & the officers went CRAZY for them! No matter how many I made, there were never enough...they went THAT fast. This recipe is worth the time & effort! My fave holiday recipe so far!"

lisak64 User ID: 5314486 178459
Reviewed Dec. 12, 2010

"I really struggled with these cookies. First, there is too much filling for the size of the pan. It all bubbled over and made a huge mess in the bottom of my oven. Second, after chilling they are impossible to cut and end up breaking into brittle pieces instead of neat little triangles."

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