Bee Sting Bars
Ingredients:
Shortbread Base:
- 2 cups (453g) Unsalted Butter, cold and cubed
- 1 cup (213g) Brown Sugar, packed
- 3 cups (384g) All-Purpose Flour
Topping:
- 3/4 cup (185g) Unsalted Butter
- 1 cup (200g) White Sugar
- 4 tbsp (85g) White Liquid Honey
- 2 cups (140g) Blanched Almonds, sliced
- 1 cup (175g) Merckens Dark Molding Wafers
Directions:
- Preheat oven to 350°F. Line a 9x13 glass pan with parchment paper and set aside.
- Into a large bowl, add the cold butter and brown sugar. Mix for 2 minutes on medium-low speed. Increase speed and continue mixing until smooth and creamy.
- Add in the flour. Mix until incorporated.
- Press the dough evenly into the bottom of your prepared pan.
- Bake the base for 15 minutes.
- Once baked remove from oven and set aside.
- In a pot over medium heat, add the butter. Heat the butter until it begins to smell nutty in flavour and light brown in colour.
- Immediately remove from heat and add in the sugar and honey. Whisk until combined. Pour in the almonds and stir until almonds are fully incorporated.
- Evenly spread the almond mixture on top of the cookie base. Bake for 25 minutes or until golden in colour.
- Remove and allow bars to cool for 30 minutes.
- Place chocolate wafers in a bowl and microwave in 30 second intervals (stirring in between) until the chocolate has fully melted.
- Remove the bars from the pan (including parchment paper) and place on a cooling rack.
- Spread the melted chocolate evenly over the bars.
- Allow the bars to cool completely before cutting.
- Enjoy!
Notes: Store bars in an airtight container on the counter for up to 1 week or in the freezer for up to 1 month.
Prep Time: 20 Minutes + 30 Minutes for cooling
Bake Time: 40 Minutes
Total Time: 1 Hour 30 Minutes
Yield: Approximately 15 Bars