Mad for nuts? These bars are for you: caramel-coated peanuts and almonds on top of melt-in-your-mouth shortbread.
- Portion size 40 servings
- Credits : Canadian Living Holiday Best: 2001
Ingredients
Topping:
Method
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.)
Nutritional facts Per bar: about
- Sodium 104 mg
- Protein 3 g
- Calories 174.0
- Total fat 12 g
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
%RDI
- Folate 8.0
- Calcium 2.0
- Vitamin A 6.0
