Prep 15 mins
Cook 30 mins
One of my vices. If you eat these on a regular basis don't forget to visit your dentist!
- 3⁄4 cup butter, softened
- 3⁄4 cup white sugar
- 3 large egg yolks
- 1 1⁄2 teaspoons vanilla extract or 1 1⁄2 teaspoons almond extract
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup butter, softened
- 1⁄2 cup corn syrup
- 1⁄3 cup heavy cream
- 2⁄3 cup blanched slivered almond
- Preheat oven to 350°F Line a 13 x 9-inch baking pan with parchment paper for easier extraction and cleanup.
- Beat together the butter and sugar until light and fluffy.
- Add the egg yolks, 1 at a time, beating well after each addition.
- Beat in the vanilla.
- At low speed, beat in flour, 1/2 cup at a time, until a dough forms.
- I cannot stress enough how important it is to follow this step correctly, otherwise you will end up with flour all over your counter and a tough dough.
- Press the dough into the prepared pan.
- Bake the dough until golden, about 20 minutes.
- Transfer the pan to a wire rack to cool slightly.
- To prepare the topping, in a small, heavy saucepan, cook the sugar, butter, and corn syrup over medium heat until the sugar is dissolved and bubbles appear around edges of pan.
- Reduce the heat to low.
- Cook without stirring until the mixture turns a deep golden color, about 1 minute.
- Watch carefully, it can go from golden to burnt and ruined very quickly.
- Remove from the heat.
- Stir in the cream.
- Sprinkle the almonds evenly over the prepared cookie base.
- Pour the cream mixture over the almonds.
- Return the pan to oven.
- Bake cookies until the topping bubbles, about 10 minutes.
- Transfer the pan to a wire rack to cool completely.
- Cut the cookies into bars.
I love it. This recipe tasted like a little peace of heaven. It was fun to make.
Wow, am I glad I waited until the next morning to leave my review! These bars *must* be completely cool before you eat them. (Step 20 is there for a reason, I suppose!) They were just OK when they were still warm, I thought they were a "3" at that stage, but the flavor was much better the next day - definitely a 5! These are extremely gooey, and I recommend that you remove them from the pan as soon as they are cool enough to do so; they really do stick. We liked the wonderful texture of the topping and the rich taste of the cookie crust. May I suggest though, that the cookie part needs about 1/2 teaspoon of salt; we all thought that would push it to a 5+. I will make these again, and to suite my personal preferences, I think I may try adding a few chocolate chips to the crust, and using brown sugar for a richer flavor in the topping. Definitely a 5 star recipe as posted.