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Ingredients
- Filling:
- 1 Cup Butter, softened
- 2/3 Cup Sugar
- 1 Egg
- 3 Cups Flour
- 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 green candied cherries
- 3/4 cup dried currants
- Garnish: 1 1/4 lbs white candy coating
Details
Servings 8
Preparation
Step 1
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 cookie sheet. Bake at 375 for 7 to 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. Remove from 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 from pan, with a sharp knife, trim edges of crust, discard the trim. Cut lengthwise into six strips, cut each strip into 16 triangles.
Melt the candy coating, dip 1/2 of bars into coating. Drizzle the rest of the coating over bars.
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