Bachelor Bars

See Recipe Below

 

Shortbread Layer:

• 1 1/4 cups UNSALTED BUTTER, softened (that’s 2 1/2 sticks)

• 3/4 cup SUGAR

• 1 EGG

• 1 teaspoon VANILLA

• 3 2/3 cups FLOUR

 

Directions

Line a large baking sheet (mine was 12×17) with parchment paper.  Set aside.

Cream together butter and sugar.  Add egg and vanilla, mix well.  Add flour, mix until incorporated.

Press dough onto prepared pan.  Refrigerate for 1 hour.

Using a fork, prick the dough and bake 10-12 minutes.

 

Caramel Nut Layer:

• 2 cups BUTTER (that’s 4 sticks)

• 2 cups LIGHT BROWN SUGAR

• 1 cup HONEY

• 1/2 cup HEAVY CREAM

• 5 cups SLIVERED ALMONDS OR CHOPPED PECANS

 

Directions

Put butter, honey, sugar and cream into a saucepan and bring to a boil.  Using a candy thermometer, cook until 240°.  Remove from the heat and add nuts.  

Pour onto the pre-baked crust. 

Bake at 350° for about 40 minutes until the filling bubbles evenly.

Cool and cut into triangles, dip corner in chocolate (white or milk).

To store:  place in an air-tight container between layers of waxed paper, leave at room temperature.

 

Pasted from <http://www.crumbsandchaos.net/2010/12/for-short-ill-call-them-mt-bachelor/>