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Florentine Cookie Bars

 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


  • 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


  • 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.
Nutritional 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.