Nutty Squirrel Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 174174 cal |
| pro | 3 g3g pro |
| total fat | 12 g12g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 19 mg19mg chol |
| sodium | 104 mg104mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 6 %6% vit A |
| folate | 88 folate |
Mad for nuts? These bars are for you: caramel-coated peanuts and almonds on top of melt-in-your-mouth shortbread.
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 cups all-purpose flour 2 cups all-purpose flour
- Topping:
- 2/3 cup butter 2/3 cup butter
- 1/2 cup packed dark brown sugar 1/2 cup packed dark brown sugar
- 1/2 cup corn syrup 1/2 cup corn syrup
- 2 tbsp whipping cream 2 tbsp whipping cream
- 2 cups salted peanuts 2 cups salted peanuts
- 1 cup slivered almonds 1 cup slivered almonds
Preparation
Grease 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 (125 mL) at a time, until combined. Press evenly into prepared pan. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pan on rack.
Topping: In saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Boil, without stirring, until thickened slightly, about 1 minute. Remove from heat; stir in peanuts and almonds. Spread over crust. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pan on rack. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)
Source : Canadian Living Holiday Best: 2001
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