Florentine Cookie Bars

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READY IN: 1hr 20mins
SERVES: 96
YIELD: 96 cookie
UNITS: US

INGREDIENTS

Nutrition
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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 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees 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 degrees( 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 wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.
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