Florentine Cookie Bars Recipe
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 YIELD: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
- 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.
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.
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