Desserts
Florentine Bars
A menagerie of tastes and textures, these chewy, candy-like bars are great for either an elegant or casual holiday celebration.
Ingredients
FOR THE CRUST, BEAT:
FOR THE FILLING, HEAT:
The filling needs to reach soft-ball stage, about 240 degrees — a candy thermometer lets you know when you’ve reached it
Instructions
Preheat oven to 350°.
For the crust, beat 1½ sticks butter and egg yolks in a stand mixer with paddle attachment until combined, 3–4 minutes.
Add brown sugar and 2 tsp. zest; beat until light and fluffy. Add flour and salt and blend just until incorporated.
Coat an 8½×12-inch baking sheet with nonstick spray, line with parchment paper, and coat paper with nonstick spray.
Spread crust onto prepared baking sheet with an offset spatula. Bake crust until golden, about 15 minutes; transfer from the oven to a cooling rack.
For the filling, heat 6 Tbsp. butter, granulated sugar, cream, and honey over medium until sugar dissolves; bring to a boil. Cook mixture until it reaches 240° on a candy thermometer, about 5 minutes. Remove from heat and stir in almonds, cranberries, cherries, and 1 Tbsp. zest.
Spread filling over crust and bake 15 minutes; cool on a rack. Chill bars until ready to cut.
Remove bars from baking sheet, loosening sides using a bench knife. Peel off parchment paper. Cut bars into 24 triangles using a large chef’s knife.
Drizzle chocolate over bars.
Spread the crust into an even layer on a baking sheet lined with parchment paper.
Spread the crust into an even layer on a baking sheet lined with parchment paper.
Cook the ingredients for the filling except the almonds, cranberries, cherries, and zest — those get added after.
Cook the ingredients for the filling except the almonds, cranberries, cherries, and zest — those get added after.
Scoop all of the filling onto the crust, spread it evenly, and bake the bars for 15 minutes.
Scoop all of the filling onto the crust, spread it evenly, and bake the bars for 15 minutes.