Ingredients for Florentine Cookie Bars
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- All Purpose Flour
- Heavy Whipping Cream
- 1/4 cup honey
- Sliced Almonds
- Candied Red Cherries
- Dried Currant
- White Candy Coating
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How to Make Florentine Cookie Bars
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg.
- Gradually add 2 1/2 cups flour and mix until just combined.
- Press dough into an ungreased 15x10x1-inch baking pan.
- Bake for 7-9 minutes, or until lightly browned.
- While the crust bakes, prepare the topping: In a large heavy saucepan, combine 1 cup granulated sugar, 1/2 cup heavy cream, 1/2 cup (1 stick) butter, and 1/4 cup honey.
- Cook over medium heat, stirring frequently, until a candy thermometer reads 246°F (119°C).
- Remove from heat and stir in 1 cup slivered almonds, 1/2 cup chopped candied cherries, and 1/4 cup currants.
- Pour the hot topping evenly over the partially baked crust.
- Bake for an additional 18-22 minutes, or until the filling is set and lightly golden.
- Let cool completely in the pan on a wire rack.
- Refrigerate overnight to allow the bars to firm up.
- Once chilled, carefully lift the Florentine from the pan and trim the edges with a sharp knife.
- Cut lengthwise into six strips, then cut each strip into 16 triangles.
- Melt 12 ounces of candy coating in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the short side of each triangle into the melted candy coating.
- Place the dipped triangles on wax paper to set.
- Drizzle with additional melted candy coating, if desired.
- Let stand until the coating is completely set.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
20g
Carbs
5g
