(Makes 10 bars)


Shortbread Crust

  • 210g all purpose flour
  • 50g granulated sugar
  • 1/2 teaspoon fine sea salt
  • 113g unsalted butter, cold

Caramel Topping

  • 150g granulated sugar
  • 76ml water
  • 1 tablespoon corn syrup
  • 6 tablespoon unsalted butter, room temperature
  • 84ml honey
  • 114ml cream
  • 1 teaspoon orange zest
  • 172g sliced almonds, toasted
  • 1/4 teaspoon fine sea salt
  • 70g dark chocolate, chopped


  • Preheat the oven to 350F and line an rectangular tin with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • Gently rub together with hand, cold butter, flour, sugar, and salt.
  • Press the dough into the prepared tin, then level and smooth it with palm or measuring cup. Chill the crust for 10 minutes.
  • Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
  • In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 160 degrees on a candy thermometer, or is amber in color.
  • Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
  • Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
  • Cook the mixture until it reaches 100degrees on a candy thermometer.
  • Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
  • Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
  • Bake the bars until the caramel begins to bubble, about 15-18 minutes.
  • Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
  • Remove the bars from the pan. Cut into bars or squares (8-10) and place them on the cooling rack with a tray beneath (for the dripping excess chocolate)
  • Melt the chocolate in the microwave at 30 second increments until melted and smooth and pour it on the bar and freeze them for a minute or two (not more or else they will start cracking up)
  • Bring the tray out and allow the Florentine Bars to come down at a room temperature and your can wrap them up in a foil paper or butter paper and twist it like a candy bar
  • Store them in the refrigerator, it stays good for 1 week.
  • Happy December Baking ❤️