Squirrelly Shortbread Bars
This recipe makes 40 servings
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 1/2 cup sugar 1/2 cup sugar
- 2 cups flour 2 cups flour
- Topping
- 2/3 cup butter 2/3 cup butter
- 1/2 cup dark brown sugar , packed1/2 cup dark brown sugar, packed
- 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 almonds , slivered1 cup almonds, slivered
Preparation
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.
- Keywords : Dessert; Butter; Brown sugar; Bake;
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