Based on the Swiss nut cake Engadiner nusstorte, these caramel-filled bars are rich and chewy.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn food processor, combine flour, sugar and baking powder. Add butter; pulse 8 to 10 times or until in pea-size crumbs.
Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough and press into disc; wrap and refrigerate for 30 minutes.
Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes. Remove from heat. Stir in cream and honey. Stir in nuts.
On floured parchment paper, roll out two-thirds of dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and paper to 13- x 9-inch (3.5 L) metal cake pan, lining bottom and sides. Scrape filling into shell, spreading evenly.
Roll out remaining dough into 13- x 9-inch (33 x 23 cm) rectangle; place over filling. With fork, crimp edges and prick pattern in top.
Bake in 350°F (180°C) oven until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap and refrigerate for 24 hours before cutting into bars.
Nutritional facts Per bar: about
- Sodium 12 mg
- Protein 3 g
- Calories 203.0
- Total fat 13 g
- Potassium 62 mg
- Cholesterol 31 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
- Iron 5.0
- Folate 12.0
- Calcium 2.0
- Vitamin A 6.0