Squirrelly Shortbread Bars
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
3/4 cup butter, softened
�
1/2 cup sugar
�
2 cups flour
�
Topping:
�
2/3 cup butter
�
1/2 cup dark brown sugar, packed
�
1/2 cup corn syrup
�
2 tbsp whipping cream
�
2 cups salted peanuts
�
1 cup almonds, slivered
Recipe
Preheat oven to 350�F (180�C)
Grease a 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 at a time until combined. Press evenly into prepared pan. Bake in center of 350�F (180�C) oven until golden, about 25 minutes. Let cool in pan on rack.
Topping:
Meanwhile in saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Boil, without stirring,until slightly thickened about 1 minute. Remove from heat; stir in peanuts and almonds. Spread over crust. Bake in centre of oven until golden, about 25 minutes. Let cool in pan on rack; cut into bars.
|
|