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:

1. Preheat oven to 350°F. Line a 9x13 glass pan with parchment paper and set aside.
2. 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.
3. Add in the flour. Mix until incorporated.
4. Press the dough evenly into the bottom of your prepared pan.
5. Bake the base for 15 minutes.
6. Once baked remove from oven and set aside.
7. 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.
8. 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.
9. Evenly spread the almond mixture on top of the cookie base. Bake for 25 minutes or until golden in colour.
10. Remove and allow bars to cool for 30 minutes.
11. Place chocolate wafers in a bowl and microwave in 30 second intervals (stirring in between) until the chocolate has fully melted.
12. Remove the bars from the pan (including parchment paper) and place on a cooling rack.
13. Spread the melted chocolate evenly over the bars.
14. Allow the bars to cool completely before cutting.
15. 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