Florentine Cookie Bars

Name: Florentine Cookie Bars
Ingredients: 1 cup butter, softened; 2/3 cup sugar; 1 egg; 3 cups all-purpose flour; Filling; 2 cups sugar; 1 1/4 cups heavy whipping cream; 3/4 cup butter, cubed; 2/3 cup honey; 4 cups sliced almonds; 1 1/2 cups candied red cherries or 1 1/2 cups green glazed cherries; 3/4 cup dried currant; Garnish; 1 1/4 lbs white candy coating

14 ingredients

6 steps

Ingredients

1 cup butter, softened
2/3 cup sugar
1 egg
3 cups all-purpose flour
Filling
2 cups sugar
1 1/4 cups heavy whipping cream
3/4 cup butter, cubed
2/3 cup honey
4 cups sliced almonds
1 1/2 cups candied red cherries or 1 1/2 cups green glazed cherries
3/4 cup dried currant
Garnish
1 1/4 lbs white candy coating

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
2

Roll dough into an ungreased 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees for 7-9 minutes or until lightly browned.
3

Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey. Cook, stirring occasionally, until a candy thermometer reads 246 degrees( firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
4

Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
5

Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim.Cut lengthwise into six strips;cut each strip into 16 triangles.
6

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.