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Sweets: Rosie's Honeypots *

Source of Recipe

Judy Rosenberg - Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book


List of Ingredients

Base:
1 cup flour
1/2 cup powder sugar
1 stick butter, at room temp, cut into 8 pieces
1 egg white (for glazing)

Topping:
3/4 stick unsalted butter
1/2 cup lightly packed light brown sugar
1/2 cup honey
1 1/4 cups chopped walnuts
1/4 cup heavy whipping cream
1 teaspoon vanilla


Recipe

Preheat oven to 350ºF. LIghtly grease an 8" square pan. For base, process flour and powder sugar in food processor for 20 seconds. Add the butter and process until dough comes together (20-30 seconds). Pad dough gently over bottom of prepared pan, and glaze with egg white. Pour egg white on the dough and tip pan from side too side to coat surface; pour off excess. Bake the base on center oven rack til golden, about 25 minutes. Place base in fridge for 15 minutes to cool completely. Keep oven on.

Meanwhile, prepared the topping: Combine butter, brown sugar and honey in medium size saucepan. Heat, stirring with wooden spoon, over medium-low heat until begins to boil. Boil without stirring for 5 minutes. While mixture is boiling, put nuts in medium size bowl; add the cream and vanilla, stir to combine. Add boiled honey mixture to nuts and stir together. Pour evenly over cooled base. Bake bars in center oven rack until entire surface is bubbling, about 25 minutes. Place pan on cooling rack and cool for 1 hour. Then run sharp knife around sides of pan and let cool completely. Cut with very strong knife.