Nutty Squirrel Bars
Mad for nuts? These bars are for you: caramel-coated peanuts and almonds on top of melt-in-your-mouth shortbread.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 174 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 6 % |
| folate | 8% |
-
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 cups (500 mL) all-purpose flour
Topping:
2/3 cup (150 mL) butter
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) corn syrup
2 tbsp (25 mL) whipping cream
2 cups (500 mL) salted peanuts
1 cup (250 mL) 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
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »