Bee Sting Bars
Jul 7, 2016 15:53:06 GMT -5
Post by PurplePuppy on Jul 7, 2016 15:53:06 GMT -5
Bee Sting Bars Recipe
Yield: one 8x8 pan
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients:
For the Shortbread:
12 tbsp unsalted butter, at room temperature (1.5 sticks)
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
8.5 oz flour (1.75 cups)
For the almond topping:
6 tbsp butter
3 tbsp sugar
2 tbsp honey
2 tbsp amaretto
1 tsp vanilla extract
1.25 cups sliced almonds, toasted
Directions:
Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla, and mix in. Add the flour and salt, and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Combine all almond topping ingredients except for the almonds in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat. Stir in the almonds.
Pour the almond topping on top of the shortbread and bake for 20-25 minutes, until sticky on top and golden on the edges. Let it cool in the pan, then cut it into squares. Enjoy!
Yield: one 8x8 pan
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients:
For the Shortbread:
12 tbsp unsalted butter, at room temperature (1.5 sticks)
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
8.5 oz flour (1.75 cups)
For the almond topping:
6 tbsp butter
3 tbsp sugar
2 tbsp honey
2 tbsp amaretto
1 tsp vanilla extract
1.25 cups sliced almonds, toasted
Directions:
Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla, and mix in. Add the flour and salt, and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Combine all almond topping ingredients except for the almonds in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat. Stir in the almonds.
Pour the almond topping on top of the shortbread and bake for 20-25 minutes, until sticky on top and golden on the edges. Let it cool in the pan, then cut it into squares. Enjoy!