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Dreamy Almond Bars

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"These bars are entirely out of the question if you value your waistline. You could easily put on several pounds just READING this recipe, let alone eating it. On the other hand, this makes a large batch, to be cut into small pieces, so you could stash away a piece or two for yourself and put out the rest for a Christmas or New Year's gathering. I specify a 10- by 15-inch jelly-roll pan, but I have also used an 11- by 17-inch pan. It's not a difficult recipe, but you should read the instructions through before starting, just to be sure of the technique."

List of Ingredients

â—¦ 1 cup (2 sticks) butter, softened
â—¦ ½ cup firmly packed brown sugar
â—¦ 1 egg, at room temperature
â—¦ 3 cups unbleached all-purpose flour
â—¦ ½ cup (1 stick) butter
â—¦ ¾ cup pure maple syrup
â—¦ ½ cup firmly packed brown sugar
â—¦ ¼ cup honey
â—¦ ¼ cup heavy cream
â—¦ 2 cups chopped almonds
â—¦ 1 teaspoon vanilla extract


Recipe

For the crust:
Preheat the oven to 375° F. Lightly grease a 10- by 15-inch jelly-roll pan.

Cream the butter and sugar in a large bowl. When light, beat in the egg. Add the flour, about ½ cup at a time, working it in with a wooden spoon. Divide the dough into four pieces and put a piece in each quadrant of the jelly-roll pan.

Push the dough into the pan with floured hands, forming a seamless crust. Keep it as even as you can and work it up the sides to the top of the rim. It won't look perfect, but just do the best job you can; if you want to flatten it out some, roll it with a pin. Cover with plastic wrap and chill for 15 minutes.

Poke the dough three or four times with a fork, then bake for 15 minutes. Let cool on a wire rack. Mix a tiny amount of flour and water together to make a thick paste, and rub a little into the fork holes to close them up.

For the topping:
After the crust has cooled for about 20 minutes, melt the butter in a large saucepan. Add the maple syrup, sugar, and honey and bring to a boil. When it boils, add the cream and bring back to a boil. Boil for 2 minutes. Quickly remove from the heat and stir in the almonds and vanilla. Spread evenly over the crust. Bake for 20 minutes; it will bubble and darken somewhat. Let cool thoroughly on a wire rack, then cut into bars.

Makes 24 to 36 bars