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Florentine Cookie Bars

Celebrate the season with these rich, chewy holiday treats. Get the whole family involved in decorating them. - Carole Sepstead, Grafton, Wisconsin
  • Total Time
    Prep: 1 hour + chilling Bake: 20 min. + chilling
  • Makes
    8 dozen

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 3 cups all-purpose flour
  • FILLING:
  • 2 cups sugar
  • 1-1/4 cups heavy whipping cream
  • 3/4 cup butter, cubed
  • 2/3 cup honey
  • 4 cups sliced almonds
  • 1-1/2 cups red and/or green candied cherries
  • 3/4 cup dried currants
  • GARNISH:
  • 1-1/4 pounds white candy coating, coarsely chopped

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
  • Roll dough into an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-9 minutes or until lightly browned.
  • Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246° (firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
  • Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
  • Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles.
  • In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.
Nutrition Facts
1 piece: 149 calories, 8g fat (5g saturated fat), 15mg cholesterol, 28mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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