(Makes 10 bars)
INGREDIENTS
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
INSTRUCTIONS
- 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 ❤️
