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Squirrelly Shortbread Bars




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




3/4 cup butter, softened

•
1/2 cup sugar

•
2 cups flour

•
Topping:

•
2/3 cup butter

•
1/2 cup dark brown sugar, packed

•
1/2 cup corn syrup

•
2 tbsp whipping cream

•
2 cups salted peanuts

•
1 cup almonds, slivered


Recipe



Preheat oven to 350°F (180°C)

Grease a 13- x- 9 inch (3.5 L) metal cake pan. Line with parchment paper. Set aside.

In bowl, beat butter with sugar until fluffy. Using wooden spoon, stir in flour, 1/2 cup at a time until combined. Press evenly into prepared pan. Bake in center of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pan on rack.

Topping:
Meanwhile in saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Boil, without stirring,until slightly thickened about 1 minute. Remove from heat; stir in peanuts and almonds. Spread over crust. Bake in centre of oven until golden, about 25 minutes. Let cool in pan on rack; cut into bars.